If you’re searching for a treat that brings together the creamy richness of cheesecake and the vibrant sparkle of peppermint, Peppermint Cheesecake Cookies are pure holiday magic in every bite. Imagine a cookie that’s soft yet chewy, studded with white chocolate and crunchy bits of peppermint, with just a hint of tang from real cream cheese. These cookies are as fun to make as they are to eat, instantly brightening up any cookie platter and spreading pure cheer with their festive flair. Whether you’re baking for friends, family, or just to satisfy your own sweet tooth, this recipe is the perfect blend of classic comfort and seasonal delight.
Ingredients You’ll Need
The beauty of these Peppermint Cheesecake Cookies lies in their simple but purposeful ingredients, each playing a key role in achieving the perfect flavor and texture. From rich cream cheese to a pop of peppermint, every element brings something special to the dough.
- Unsalted butter, softened: Gives the cookies a tender crumb and buttery flavor—make sure it’s at room temperature for smooth mixing.
- Cream cheese, softened: The secret to that cheesecake tang and extra-soft, pillowy texture.
- Granulated sugar: Sweetens the dough and helps create that irresistible chewy edge.
- Large egg: Binds everything together and adds richness.
- Vanilla extract: Balances the peppermint and deepens the cookie’s overall flavor.
- Peppermint extract: Infuses the dough with cool, refreshing peppermint—just a little goes a long way.
- All-purpose flour: The backbone of the dough, providing structure.
- Baking powder: Adds just enough lift for a soft, cakey bite.
- Salt: Enhances all the other flavors and keeps the sweetness in check.
- Crushed peppermint candies or candy canes: Brings color, crunch, and bursts of peppermint throughout every cookie.
- White chocolate chips: Melty, creamy pockets of sweetness that pair perfectly with peppermint.
How to Make Peppermint Cheesecake Cookies
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper—this prevents sticking and makes cleanup a breeze. Giving your oven and pans a head start ensures everything is ready once your dough comes together.
Step 2: Cream the Butter and Cream Cheese
In a large mixing bowl, beat the softened unsalted butter and cream cheese together until the mixture is smooth and creamy. This step is essential for those signature soft, cheesecake-inspired cookies, so take your time to blend them thoroughly.
Step 3: Add Sugar and Eggs
Pour in the granulated sugar and continue beating until the mixture becomes light and fluffy. Crack in the egg, then add the vanilla and peppermint extracts. Mix until everything is fully incorporated and the dough smells wonderfully fragrant.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring slowly until a soft, slightly sticky dough forms. Avoid overmixing to keep the cookies tender.
Step 5: Fold in Peppermint and White Chocolate
Gently fold in the crushed peppermint candies (or candy canes) and white chocolate chips. These mix-ins not only add festive color but also create pockets of creamy and crunchy surprises in every bite.
Step 6: Scoop and Bake
Using a tablespoon or cookie scoop, drop rounded balls of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are set but the centers are still soft. Don’t overbake—these cookies should stay soft and chewy!
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. This helps them set up without losing their soft centers. Once completely cool, your Peppermint Cheesecake Cookies are ready to dazzle!
How to Serve Peppermint Cheesecake Cookies
Garnishes
For an extra touch of holiday sparkle, drizzle the cooled cookies with melted white chocolate and sprinkle with more crushed peppermint candies. This not only boosts the flavor but also makes them look absolutely stunning on a festive dessert table.
Side Dishes
These cookies pair beautifully with a steaming mug of hot chocolate, a creamy latte, or a glass of cold milk. For a cozy dessert spread, serve alongside other seasonal treats like spiced nuts or chocolate-dipped pretzels for a full holiday experience.
Creative Ways to Present
Stack the cookies in a clear glass jar and tie it with a ribbon for a homemade gift, or arrange them in decorative boxes lined with parchment for cookie swaps. For a playful touch, serve Peppermint Cheesecake Cookies on a platter surrounded by mini candy canes or fresh mint leaves.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Peppermint Cheesecake Cookies in an airtight container at room temperature for up to 5 days. Their soft texture holds up well, and the peppermint flavor actually intensifies a bit over time, making them even more delicious by day two or three.
Freezing
You can freeze both the cookie dough and the baked cookies. For dough, scoop it onto a parchment-lined tray, freeze until firm, then transfer to a zip-top bag for up to 2 months. To freeze baked cookies, let them cool completely, then layer with parchment in an airtight container. Thaw at room temperature before serving.
Reheating
If you love that just-baked warmth, pop a cookie in the microwave for 8–10 seconds. This brings the white chocolate chips back to gooey perfection and revives that fresh-from-the-oven aroma that makes Peppermint Cheesecake Cookies irresistible.
FAQs
Can I use low-fat cream cheese for this recipe?
Full-fat cream cheese is best for texture and flavor, but you can try low-fat varieties. Just note that the cookies might be slightly less rich and tender than the original version.
What if I don’t have peppermint extract?
Peppermint extract is key for that classic flavor, but if you’re in a pinch, you can increase the amount of crushed peppermint candies. The flavor won’t be quite as bold, but it’ll still be deliciously minty.
How can I make these cookies thicker?
If you prefer a thicker cookie, chill the dough in the refrigerator for about 30 minutes before baking. This helps the cookies hold their shape and results in a delightfully soft, cake-like texture.
Are these cookies suitable for gifting?
Absolutely! Peppermint Cheesecake Cookies make a beautiful, festive gift. Package them in pretty boxes or jars lined with parchment and decorate with a holiday ribbon for a personal touch.
Can I use chocolate chips instead of white chocolate?
Yes, if you want a deeper chocolate flavor, swap in semisweet or dark chocolate chips. The combination of peppermint and chocolate is always a hit, and it gives the cookies a slightly different twist.
Final Thoughts
There’s something truly special about sharing a plate of Peppermint Cheesecake Cookies with the people you love. Whether you’re making them for a party, a cozy night in, or as a thoughtful homemade gift, these cookies promise to bring joy and a little extra sparkle to any occasion. Give them a try—you just might find your new favorite holiday tradition!
Print
Peppermint Cheesecake Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Peppermint Cheesecake Cookies combine the creamy richness of cheesecake with festive peppermint and white chocolate chips, resulting in perfectly soft, sweet holiday treats that are simple to bake and delightfully festive.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins
- 1/2 cup crushed peppermint candies or candy canes
- 1/2 cup white chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese together until the mixture is smooth and creamy, which creates a rich base for the cookies.
- Add Sugar and Beat: Add the granulated sugar to the bowl and beat the mixture until it is light and fluffy, helping to incorporate air for a tender cookie texture.
- Incorporate Egg and Extracts: Mix in the egg, vanilla extract, and peppermint extract thoroughly until all ingredients are fully combined, infusing the dough with flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution of leavening and seasoning throughout the dough.
- Blend Dry Ingredients into Wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until a soft dough forms without overmixing to maintain tenderness.
- Fold in Peppermint and White Chocolate: Carefully fold in the crushed peppermint candies and white chocolate chips, giving each cookie a burst of flavor and texture.
- Scoop Dough onto Baking Sheets: Using a tablespoon-sized scoop, place portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake: Bake the cookies for 10 to 12 minutes, until the edges are set but the centers remain soft, ensuring a chewy, creamy texture.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or decorating.
Notes
- For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking.
- Enhance festivity by drizzling melted white chocolate over cooled cookies and sprinkling with additional crushed peppermint.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10 g
- Sodium: 55 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20 mg
