Description
These Peppermint Cheesecake Cookies combine a rich, creamy cheesecake flavor with a refreshing peppermint crunch, perfect for festive occasions. Soft yet slightly crisp on the edges, these cookies are enhanced with crushed candy canes and optionally drizzled with white chocolate for an extra touch of sweetness.
Ingredients
Scale
Cookie Dough
- 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
Topping
- 1/2 cup white chocolate chips, melted (optional, for drizzle)
- Crushed candy canes, for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Cheese: In a large bowl, cream together the softened butter and cream cheese until smooth and fluffy. Then add the granulated sugar and beat until well combined. Next, beat in the egg, vanilla extract, and peppermint extract to incorporate the flavors.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add these dry ingredients into the wet mixture, mixing until just combined to avoid overworking the dough. Fold in the crushed candy canes carefully.
- Form Cookies: Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers are set. After baking, let the cookies cool on the baking sheet for 5 minutes.
- Cool and Decorate: Transfer the cookies to a wire rack to cool completely. Once cooled, drizzle with melted white chocolate and sprinkle additional crushed candy canes on top for a festive and decorative finish.
Notes
- Ensure the butter and cream cheese are fully softened for smooth creaming.
- Do not overmix the dough once the flour is added; overmixing can make the cookies tough.
- If you prefer a stronger peppermint flavor, add an extra 1/4 teaspoon of peppermint extract.
- The white chocolate drizzle is optional but adds a lovely sweet contrast to the peppermint.
- Cool cookies completely before drizzling to prevent melting the white chocolate.
