Peppermint Cheesecake Cookies
Soft, creamy, festive, and melt-in-your-mouth cookies with a cool peppermint twist!
Ingredients
For the Cookies:
- 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 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed peppermint candies OR crushed candy canes
For the Peppermint Drizzle (Optional but amazing):
- 1 cup white chocolate chips
- 1 teaspoon coconut oil or vegetable oil
- Extra crushed peppermint candy for sprinkling
Instructions
1. Cream the butter and cream cheese
In a large mixing bowl, beat the softened butter and cream cheese until smooth, creamy, and fluffy. This step is what gives your cookies that signature cheesecake-like texture.
2. Add sugar and mix
Pour in the granulated sugar and continue beating 2–3 minutes until the mixture becomes pale and airy.
3. Add egg + extracts
Mix in the egg, vanilla extract, and peppermint extract until fully combined.
4. Combine dry ingredients
In a separate bowl, whisk together:
- flour
- baking powder
- salt
Add them gradually to the wet mixture. Stir until just combined—don’t overmix.
5. Fold in peppermint
Gently fold in the crushed peppermint candies. They melt slightly in the oven and create pockets of minty sweetness.
6. Chill the dough
Refrigerate the dough for 1 hour. Chilled dough = thicker, softer cookies.
7. Scoop and bake
- Preheat the oven to 350°F (175°C)
- Line a sheet with parchment
- Scoop tablespoons of dough, roll them into balls, and place them 2 inches apart
- Bake 10–12 minutes until edges set but centers are still soft
Let cool completely before drizzling.
Optional: White Chocolate Peppermint Drizzle
- Melt the white chocolate chips with the oil in the microwave (20–30 second intervals).
- Drizzle over cooled cookies.
- Sprinkle more crushed candy cane on top for that festive crunch.