Dessert

Irresistibly Delicious Best Peppermint Cheesecake Cookies Recipe

BySophie Carsel February 24, 2026February 24, 2026

Introduction

These peppermint cheesecake cookies combine the rich creaminess of cheesecake with the refreshing crunch of peppermint candies. Perfect for the holidays or any time you’re craving a festive treat, they’re soft, flavorful, and delightfully easy to make.

The image shows a pile of soft, round cookies on a white marbled surface. Each cookie has a light golden color and is topped with crushed red and white peppermint candy pieces that add bright red and white specks on top. The cookies have a slightly bumpy texture with small chocolate chips visible underneath the peppermint topping. The cookies are stacked slightly unevenly, showing different angles of the round shapes. The lighting highlights the smooth, glossy surface of the cookies and the crunchy texture of the candy pieces. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
8 ounces cream cheese, softened
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
a pinch of salt
1 cup crushed peppermint candies
1 cup chocolate chips (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Step 3: Beat in the softened cream cheese until the mixture is smooth and well combined.
Step 4: Mix in the egg and vanilla extract. If you prefer, you can add peppermint extract here instead of crushed candies.
Step 5: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined.
Step 6: Gently fold in the crushed peppermint candies and chocolate chips if using.
Step 7: Use a cookie scoop or tablespoon to drop dollops of dough onto a lined baking sheet, spacing each about 2 inches apart.
Step 8: Bake for 10-12 minutes, until the cookie edges turn lightly golden.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra peppermint flavor, add 1/2 teaspoon peppermint extract along with the vanilla.
Swap crushed peppermint candies for white chocolate chips for a different texture and sweetness.
Chilling the dough for 30 minutes before baking can help prevent spreading.
If you don’t have cream cheese, substitute half with sour cream for a similar texture.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in a microwave for about 10 seconds to restore softness.

How to Serve

A close-up image of a pile of soft cookies, each topped with crushed red-and-white peppermint candy pieces that add bright color and texture. The cookies are light golden brown with a slightly cracked surface, showing a soft, chewy texture. The crushed candy pieces vary in size, scattered unevenly over each cookie, giving a festive look. The cookies are resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking blend of equal measure to make these cookies gluten-free. Be sure to check that other ingredients are gluten-free as well.