Peppermint Cheesecake Cookies – Festive, Gooey & Irresistible
Introduction
These Peppermint Cheesecake Cookies are the ultimate holiday treat. Soft, rich, and bursting with creamy cheesecake flavor, they’re studded with crushed peppermint candies and white chocolate chips for a festive twist. Each bite is gooey, minty, and indulgent—like cheesecake and peppermint bark rolled into one cookie.
Perfect for Christmas cookie trays, holiday parties, or cozy winter nights, these cookies are as beautiful as they are delicious. The red and white peppermint pieces add sparkle and crunch, while the cream cheese keeps the dough soft and rich.
Why You’ll Love This Recipe
Holiday vibes: Peppermint + white chocolate = instant Christmas cheer.
Cheesecake twist: Cream cheese makes the cookies extra soft and creamy.
Easy to make: No chilling required, ready in under 30 minutes.
Crowd‑pleaser: Perfect for gifting, parties, or cookie exchanges.
Ingredients
Cookie Dough
1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
1 cup granulated sugar
½ cup powdered sugar
1 large egg
1 tsp vanilla extract
2 ½ cups all‑purpose flour
½ tsp baking powder
¼ tsp salt
Mix‑Ins
½ cup crushed peppermint candies or candy canes
½ cup white chocolate chips
Step‑by‑Step Instructions
Step 1: Preheat Oven
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream Butter & Cream Cheese
In a large bowl, beat softened butter and cream cheese until smooth and fluffy.
Step 3: Add Sugars
Gradually add granulated sugar and powdered sugar, beating until light and creamy.
Step 4: Add Egg & Vanilla
Mix in egg and vanilla extract until well incorporated.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt.
Step 6: Build the Dough
Gradually add dry ingredients to wet mixture, mixing just until combined.
Step 7: Fold in Mix‑Ins
Gently fold in crushed peppermint candies and white chocolate chips.
Step 8: Scoop & Bake
Scoop tablespoon‑sized dough balls onto baking sheets, spacing 2 inches apart. Bake 12–14 minutes, until edges are lightly golden but centers remain soft.
Step 9: Cool
Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.
Tips & Tricks
Smooth dough: Use softened cream cheese and butter for a creamy base.
Peppermint crunch: Crush candies finely for even distribution.
Extra festive: Drizzle with melted white chocolate and sprinkle with more peppermint.
Storage: Keep in airtight container up to 4 days; freeze for up to 2 months.
Variations
Chocolate Peppermint Cookies: Add cocoa powder to dough for a brownie‑like base.
Mint Chocolate Chip Twist: Swap white chocolate chips for semi‑sweet or dark chocolate.
Holiday Colors: Use red and green sprinkles along with peppermint for extra cheer.
Cheesecake Swirl: Add a dollop of sweetened cream cheese filling to the center before baking.
Serving Ideas
Serve warm with hot cocoa or peppermint lattes.
Add to holiday cookie platters with gingerbread and sugar cookies.
Wrap in festive tins for gifting.
Pair with vanilla ice cream for a decadent dessert.
FAQs
Q: Can I use peppermint extract instead of candies?
Yes, add ½ tsp peppermint extract for flavor, but keep candies for crunch.
Q: Can I make these gluten‑free?
Yes, use a 1:1 gluten‑free flour blend.
Q: Can I freeze the dough?
Absolutely—freeze dough balls and bake straight from freezer, adding 2 minutes to bake time.
Recipe Details
Prep Time: 15 minutes
Bake Time: 12–14 minutes
Total Time: 29 minutes
Servings: 24 cookies
Calories: ~210 per cookie
Final Thoughts
These Peppermint Cheesecake Cookies are festive, gooey, and unforgettable. With creamy cheesecake dough, crunchy peppermint, and melty white chocolate, they’re the perfect holiday cookie to share—or keep all to yourself.