Description

These irresistibly delicious peppermint cheesecake cookies combine the rich, creamy texture of cheesecake with festive peppermint flavors and a hint of chocolate. Soft, tender, and bursting with holiday cheer, these cookies are perfect for seasonal gatherings or anytime you crave a sweet treat with a refreshing twist.

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
8 ounces cream cheese, softened
1 large egg
1 teaspoon vanilla extract

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
a pinch of salt

Add-ins

1 cup crushed peppermint candies
1 cup chocolate chips (optional)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct baking temperature while you prepare the dough.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes. This step creates a smooth base for the cookies.
Add Cream Cheese: Beat in the softened cream cheese until the mixture is well combined and smooth, ensuring a creamy texture throughout the cookie dough.
Incorporate Egg and Vanilla: Mix in the egg and vanilla extract until fully blended into the mixture. If you prefer, you can replace vanilla with peppermint extract at this stage for enhanced peppermint flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. Gradually add this dry mixture into the wet ingredients, stirring gently until just combined to avoid overmixing.
Fold in Peppermint and Chocolate: Gently fold in the crushed peppermint candies and chocolate chips if using, distributing them evenly throughout the dough without breaking them down too much.
Form Cookies: Using a cookie scoop or tablespoon, drop portions of the dough onto a lined baking sheet, spacing each about 2 inches apart to allow for spreading.
Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown, indicating they are done.
Cool: Allow the cookies to cool on the baking sheet for about 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.

Notes

For a stronger peppermint flavor, substitute vanilla extract with peppermint extract in the wet ingredients.
Be careful not to overmix the dough to maintain tender, soft cookies.
If you do not have crushed peppermint candies, candy canes crushed in a plastic bag with a rolling pin are a great substitute.
Chocolate chips are optional but add a delicious chocolate contrast to the peppermint flavor.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Keywords: peppermint cheesecake cookies, holiday cookies, peppermint candy cookies, cream cheese cookies, festive baking