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
Scale
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
