Description
Delight in these festive Peppermint Cheesecake Cookies, a luscious blend of creamy cheesecake, refreshing peppermint, and sweet white chocolate chips. Perfectly soft with a hint of mint, these cookies make a wonderful holiday treat or a unique dessert option that combines the best of cookies and cheesecake in every bite.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 8 oz cream cheese, softened
- 1 large egg
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
Dry Ingredients
- 2½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Add-Ins
- 1 cup crushed peppermint candies or candy canes
- 1 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, light brown sugar, and cream cheese until the mixture is smooth and fluffy, creating a creamy base for the cookie dough.
- Add Egg and Extracts: Beat in the egg, peppermint extract, and vanilla extract until they are fully incorporated into the batter, infusing the dough with rich flavors.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture while stirring until a soft dough forms, ensuring not to overmix to keep the cookies tender.
- Fold in Peppermint and White Chocolate: Gently fold the crushed peppermint candies and white chocolate chips into the dough, evenly distributing the festive flavors and textures.
- Scoop Dough: Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden while the centers remain soft to achieve that perfect chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes after baking, then transfer them to a wire rack to cool completely, allowing them to firm up slightly.
Notes
- For a stronger mint flavor, add a few more drops of peppermint extract.
- Use a mix of peppermint candies and candy canes for added texture.
- Store cookies in an airtight container to keep them fresh for up to 5 days.
