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Peppermint Cheesecake Cookies are a delightful holiday treat that combines the rich, creamy flavor of cheesecake with the refreshing, minty goodness of peppermint. These cookies are soft, slightly chewy, with a tangy cheesecake center that perfectly complements the cool peppermint topping. They’re a fun and festive twist on traditional cheesecake and are sure to be a hit at any holiday gathering!
Here’s how to make Peppermint Cheesecake Cookies:
Ingredients:
For the cookie dough:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup crushed peppermint candies or candy canes
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup crushed peppermint candies (or candy cane pieces)
For the topping:
- Extra crushed peppermint candies or candy cane pieces
- Optional: Drizzle of melted chocolate
Instructions:
1. Prepare the cheesecake filling:
- In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Stir in the crushed peppermint candies. Set the filling aside in the fridge to chill while you prepare the cookie dough.
2. Make the cookie dough:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the crushed peppermint candies.
3. Assemble the cookies:
- Take about 1 tablespoon of cookie dough and roll it into a ball.
- Use your thumb or the back of a spoon to make an indentation in the center of each dough ball.
- Spoon about 1/2 teaspoon of the cheesecake filling into the center of each cookie dough ball.
4. Bake the cookies:
- Bake the cookies at 350°F (175°C) for 10-12 minutes or until the edges are lightly golden.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
5. Finish and garnish:
- Once the cookies have cooled, sprinkle them with more crushed peppermint candy for a festive touch.
- For an extra indulgent finish, drizzle the cookies with melted chocolate or white chocolate, if desired.
Tips:
- Chill the dough: If you find that the dough is too soft to handle, refrigerate it for 30 minutes before shaping the cookies. This will make it easier to form the dough balls.
- Peppermint extract: If you love a stronger peppermint flavor, you can add 1/4 tsp of peppermint extract to the cheesecake filling.
- Make ahead: You can prepare the cheesecake filling and cookie dough in advance, keeping them refrigerated for up to 2 days before baking.
These Peppermint Cheesecake Cookies are the perfect holiday treat—soft, creamy, and full of peppermint flavor. They’re great for holiday cookie exchanges, family gatherings, or just as a festive treat to enjoy with a cup of cocoa.
Will you be making these as part of your holiday baking this season?
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