The holiday season is all about creating special moments, and nothing brings joy to my family quite like baking festive treats together. These Peppermint Cheesecake Cookies are a holiday favorite in our home! With their creamy cheesecake filling and refreshing peppermint flavor, they’re the perfect combination of indulgence and holiday cheer. Whether I’m baking for a cookie exchange, hosting a holiday party, or simply treating my family to something sweet, these cookies never fail to impress.
Why You’ll Love This Recipe
As a mom, I’m always on the lookout for recipes that are both delicious and easy to make, and these Peppermint Cheesecake Cookies check all the boxes. They’re:
- A delightful blend of two classic desserts—soft, chewy cookies and creamy cheesecake.
- Festive and full of holiday spirit with a refreshing peppermint twist.
- Simple to prepare, making them perfect for baking with the kids.
- Customizable, so you can adjust the flavors to suit your family’s taste.
These cookies are more than just a treat—they’re a way to create lasting holiday memories with the ones you love. Let’s bake up some holiday magic together with these Peppermint Cheesecake Cookies!
Ingredients for Peppermint Cheesecake Cookies
Here’s what you’ll need to make these irresistible cookies:
Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Toppings (Optional):
- Crushed candy canes
- White chocolate drizzle
Equipment You’ll Need
- Mixing bowls (at least 2)
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Spoon or cookie scoop
- Cooling rack
Step-by-Step Directions
1. Prepare the Cheesecake Filling
In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat until smooth and creamy. Scoop small teaspoon-sized portions onto a parchment-lined baking sheet and freeze for at least 30 minutes. This step ensures the filling stays intact during baking.
2. Make the Cookie Dough
In another bowl, whisk together the flour, baking soda, and salt. In a separate large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, vanilla extract, and peppermint extract, mixing well. Gradually incorporate the dry ingredients until a soft dough forms.
3. Assemble the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. Take a tablespoon of cookie dough, flatten it in your hand, and place a frozen cheesecake filling ball in the center. Wrap the dough around the filling, ensuring it is fully sealed. Repeat with the remaining dough and filling.
4. Bake
Place the assembled cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and slightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
5. Add Optional Toppings
For an extra festive touch, drizzle the cooled cookies with melted white chocolate and sprinkle with crushed candy canes.
Tips and Variations
- Make-Ahead Option: You can prepare the cheesecake filling up to 2 days in advance and keep it in the freezer until ready to use.
- Flavor Swaps: Substitute the peppermint extract with almond or orange extract for a different flavor profile.
- Gluten-Free Version: Use a 1:1 gluten-free baking flour in place of all-purpose flour.
- Dairy-Free Alternative: Replace cream cheese with a dairy-free cream cheese substitute and use plant-based butter.
- Storage Tips: Store leftover cookies in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months.
FAQ
Can I use store-bought cookie dough?
Yes, you can use pre-made sugar cookie dough to save time. Just make sure it’s pliable enough to wrap around the cheesecake filling.
How do I prevent the cookies from spreading too much?
Chill the assembled cookies for 10-15 minutes before baking to help them hold their shape.
Can I double the recipe?
Absolutely! This recipe doubles well if you need to make a larger batch for a party or gift-giving.
What’s the best way to crush candy canes?
Place the candy canes in a resealable plastic bag and use a rolling pin to crush them into small pieces.
Pairings
Peppermint Cheesecake Cookies pair beautifully with a warm cup of hot cocoa, peppermint tea, or even a glass of cold milk. For a more indulgent treat, serve them alongside a scoop of vanilla ice cream.
Share the Joy
These Peppermint Cheesecake Cookies are a delightful way to celebrate the holiday season. Whether you’re baking for loved ones or treating yourself, they’re sure to bring a smile to anyone’s face. If you loved this recipe, please share it with your friends and family! Don’t forget to subscribe to our blog for more delicious recipes and holiday inspiration. Happy baking!
Peppermint Cheesecake Cookies: A Festive Treat for the Holidays
Equipment
- Mixing bowls (at least 2)
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Spoon or cookie scoop
- Cooling rack
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Toppings (Optional):
- Crushed candy canes
- White chocolate drizzle
Notes
Step-by-Step Directions
1. Prepare the Cheesecake Filling
In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat until smooth and creamy. Scoop small teaspoon-sized portions onto a parchment-lined baking sheet and freeze for at least 30 minutes. This step ensures the filling stays intact during baking.2. Make the Cookie Dough
In another bowl, whisk together the flour, baking soda, and salt. In a separate large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, vanilla extract, and peppermint extract, mixing well. Gradually incorporate the dry ingredients until a soft dough forms.3. Assemble the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. Take a tablespoon of cookie dough, flatten it in your hand, and place a frozen cheesecake filling ball in the center. Wrap the dough around the filling, ensuring it is fully sealed. Repeat with the remaining dough and filling.4. Bake
Place the assembled cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and slightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.5. Add Optional Toppings
For an extra festive touch, drizzle the cooled cookies with melted white chocolate and sprinkle with crushed candy canes.Tips and Variations
- Make-Ahead Option: You can prepare the cheesecake filling up to 2 days in advance and keep it in the freezer until ready to use.
- Flavor Swaps: Substitute the peppermint extract with almond or orange extract for a different flavor profile.
- Gluten-Free Version: Use a 1:1 gluten-free baking flour in place of all-purpose flour.
- Dairy-Free Alternative: Replace cream cheese with a dairy-free cream cheese substitute and use plant-based butter.
- Storage Tips: Store leftover cookies in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months.