Name: Peppermint Cheesecake Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 (8-ounce) package cream cheese, softened; 1 1/4 cups granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 teaspoon peppermint extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup crushed candy canes; 1/2 cup white chocolate chips, melted (optional, for drizzle); Crushed candy canes, for garnish

Jump to Recipe·Print Recipe· 4.2 from 38 reviews

If you are looking for a festive and utterly delightful treat to brighten your day, this Peppermint Cheesecake Cookies Recipe is exactly what you need. These cookies perfectly blend the rich creaminess of cheesecake with the refreshing zing of peppermint and the nostalgic crunch of crushed candy canes. They are soft, slightly chewy, and topped with a gorgeous drizzle of white chocolate, making every bite feel like a holiday celebration. Whether you’re baking for a cozy night in or a cheerful gathering, these cookies are sure to become an instant favorite.

Peppermint Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

This Peppermint Cheesecake Cookies Recipe calls for simple ingredients you might already have in your kitchen. Each one plays a vital role: the butter and cream cheese create a tender, rich base; sugar balances sweetness; peppermint extract brings that crisp holiday flavor; and crushed candy canes add the perfect crunch and color.

1 cup unsalted butter, softened: Provides a creamy fat base for tender cookies and helps with texture.
1 (8-ounce) package cream cheese, softened: Adds richness and a slight tang crucial for that cheesecake flavor.
1 1/4 cups granulated sugar: Sweetens the dough and helps achieve a subtle crisp edge.
1 large egg: Binds the ingredients and gives structure to the cookies.
1 teaspoon vanilla extract: Enhances overall flavor depth and sweetness.
1/2 teaspoon peppermint extract: Infuses the cookies with a refreshing minty note that’s bright and unmistakably festive.
2 1/2 cups all-purpose flour: The foundation for the cookie’s structure and chewiness.
1 teaspoon baking powder: Helps the cookies rise just enough while keeping them soft.
1/2 teaspoon baking soda: Works with baking powder to create the perfect tenderness.
1/4 teaspoon salt: Balances the sweetness and enhances all the flavors.
1/2 cup crushed candy canes (plus extra for topping): Adds a festive crunch and bursts of peppermint flavor throughout the cookie.
1/2 cup white chocolate chips, melted (optional, for drizzle): Creates a luscious, decorative finish that complements the mint beautifully.

How to Make Peppermint Cheesecake Cookies Recipe

Step 1: Prepare Your Oven and Baking Sheets

Before diving into the dough, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and help your cookies bake evenly. This small prep step ensures a smooth baking process.

Step 2: Cream the Butter and Cream Cheese

In a large bowl, combine the softened butter and cream cheese, beating them together until the mixture is smooth and fluffy. This creamy base is critical to achieving the soft, melt-in-your-mouth texture that makes these cookies so irresistible.

Step 3: Mix in the Sugar, Egg, and Extracts

Add the granulated sugar to the butter and cream cheese blend, beating well to combine. Then, beat in the egg followed by the vanilla and peppermint extracts. These ingredients build the cookie’s flavor profile, balancing sweetness and that joyful peppermint punch.

Step 4: Combine Dry Ingredients and Fold in Candy Canes

In a separate bowl, whisk the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to keep the cookies tender. Gently fold in the crushed candy canes – this step disperses festive texture and flavor throughout the dough.

Step 5: Scoop and Bake

Using a tablespoon or cookie scoop, drop rounded balls of dough onto the lined baking sheets, spacing them about two inches apart to allow for gentle spreading. Bake for 10 to 12 minutes until the edges turn lightly golden and the centers are set but still soft.

Step 6: Cool, Drizzle, and Garnish

Let the cookies cool on the baking sheets for about five minutes, then transfer them to a wire rack to cool completely. Once cooled, drizzle with melted white chocolate and sprinkle with extra crushed candy canes for a truly festive finish that’s as beautiful as it is delicious.

How to Serve Peppermint Cheesecake Cookies Recipe

Garnishes

These cookies shine with a simple sprinkle of crushed candy canes on top, adding an eye-catching and flavor-packed finishing touch. You can also dust them lightly with powdered sugar for an extra holiday vibe.

Side Dishes

Serve these cookies alongside a hot cup of cocoa or a peppermint mocha for a cozy winter treat. They also pair delightfully with creamy eggnog or even a glass of cold milk, perfect for enjoying with friends and family.

Creative Ways to Present

Arrange your Peppermint Cheesecake Cookies Recipe on a festive holiday platter lined with evergreen sprigs or candy cane sticks. Alternatively, place them in a clear jar tied with a red ribbon for a charming homemade gift that will wow anyone on your list.

Make Ahead and Storage

Storing Leftovers

Keep your leftover peppermint cheesecake cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and flavorful for up to five days, perfect for snacking throughout the holiday week.

Freezing

If you want to make these cookies ahead of time, you can freeze the baked cookies by placing them in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months and thaw at room temperature before serving.

Reheating

To enjoy these cookies warm, gently reheat them in a 300°F oven for about 5 minutes or microwave for 10-15 seconds. This brings back their soft texture and enhances the melted white chocolate drizzle’s appeal.

FAQs

Can I use regular mint extract instead of peppermint extract?

Yes, you can substitute regular mint extract, but peppermint extract offers a sharper, more festive flavor that complements the candy canes beautifully. If you use mint extract, start with a smaller amount and adjust to taste.

What if I don’t have cream cheese on hand?

Cream cheese is key to the cheesecake flavor and the cookie’s tender texture, so it’s best not to skip. However, you could experiment with mascarpone or ricotta for a similar creamy effect, but the flavor will differ slightly.

Can these cookies be made gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it contains xanthan gum or add it separately to maintain the cookie’s structure and chewiness.

How do I crush the candy canes without making a mess?

Place the candy canes in a sealed plastic bag and gently crush them with a rolling pin or the bottom of a heavy pan. Crushing inside a bag prevents sticky peppermint pieces from scattering everywhere and makes cleanup easier.

Is it necessary to use white chocolate drizzle?

The white chocolate drizzle is optional but highly recommended. It adds sweetness and a lovely visual contrast that elevates the cookies from simple to spectacular. You can skip it if you prefer or try a dark chocolate drizzle for a different twist.

Final Thoughts

There’s nothing quite like sharing a batch of these Peppermint Cheesecake Cookies Recipe with loved ones during the holidays or whenever you want a special treat. They bring together the best of creamy cheesecake goodness and festive minty cheer in a soft, chewy cookie that’s sure to become a treasured favorite. Give this recipe a try and watch how quickly it disappears from your plate!