Peppermint Cheesecake Cookies

Peppermint Cheesecake Cookies—these cookies combine the creamy, rich flavor of cheesecake with a refreshing peppermint twist. Soft, chewy, and full of holiday spirit, they’re the perfect treat for any festive occasion!

Ingredients:

For the Cookie Dough:

• 1 1/2 cups (180g) all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1/4 cup (60g) sour cream (for a soft, chewy texture)
• 1/2 cup mini chocolate chips (optional)

For the Cheesecake Filling:

• 8 oz (225g) cream cheese, softened
• 1/4 cup (50g) powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1/4 cup crushed peppermint candies or candy canes

For the Topping (optional):

• Extra crushed peppermint candies or candy canes
• Mini chocolate chips (optional)

Instructions:

1. Prepare the Cookie Dough:

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
4. Add the egg, vanilla extract, and peppermint extract, beating until fully combined.
5. Stir in the sour cream, making sure it’s fully incorporated.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in mini chocolate chips, if using.

2. Make the Cheesecake Filling:

1. In a medium bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and peppermint extract until smooth and creamy.
2. Gently fold in the crushed peppermint candies.

3. Assemble the Cookies:

1. Scoop about 1 tablespoon of cookie dough and roll it into a ball.
2. Make an indentation in the center of each dough ball using your thumb or the back of a spoon.
3. Spoon about 1 teaspoon of the cheesecake filling into the indentation.
4. Carefully close the dough around the filling, ensuring it is fully covered and sealed.
5. Place the stuffed dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
6. Flatten the dough balls slightly with the back of a spoon.

4. Bake the Cookies:

1. Bake for 10-12 minutes, or until the edges of the cookies are golden and the centers are set.
2. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

5. Decorate and Serve:

1. Once the cookies are cooled, garnish them with extra crushed peppermint candies and mini chocolate chips if desired.

Tips & Variations:

• For extra flavor: You can drizzle melted white or dark chocolate over the top for a more decadent touch.
• Make them mini: If you prefer smaller cookies, you can scoop out smaller portions of dough and filling to make bite-sized cookies.
• For a crunchy twist: Roll the dough balls in extra crushed peppermint candies before baking for added crunch and flavor.

These Peppermint Cheesecake Cookies are a perfect blend of creamy, minty, and festive, making them a wonderful addition to your holiday treats or as a delightful gift for someone special! Would you like to add any other flavors or adjust the recipe in any way?