Peppermint Cheesecake Cookies are a delightful treat that combines the creaminess of cheesecake with a refreshing mint flavor. Perfect for the holiday season or any gathering, these cookies are sure to impress your family and friends. The festive twist of crushed candy canes on top adds a lovely crunch and a pop of color!
Table of Contents
Why Make This Recipe
Why should you give these cookies a try? They are easy to make, require simple ingredients, and bring joy to every bite! Whether for a holiday party, dessert after dinner, or just a sweet snack during the week, these cookies have a special place at the table. Plus, they’re always a hit with kids and adults alike!
How to Make Peppermint Cheesecake Cookies
Ingredients:
- 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 (plus extra for topping)
- 1/2 cup white chocolate chips, melted (optional, for drizzle)
- Crushed candy canes, for garnish
Directions:
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and cream cheese until smooth and fluffy. Add the granulated sugar and mix well. Beat in the egg, vanilla extract, and peppermint extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the crushed candy canes.
- Drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, drizzle with melted white chocolate and sprinkle with extra crushed candy canes if desired.
How to Serve Peppermint Cheesecake Cookies
These cookies can be served proudly on a festive platter, making them a beautiful addition to any dessert table. Serve them warm with a glass of milk or hot cocoa for a cozy treat. They also pair nicely with coffee or tea for an afternoon snack!
How to Store Peppermint Cheesecake Cookies
Store any leftovers in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze the cookies. Just place them in a freezer-safe bag or container, and they can stay fresh for up to three months.
Tips to Make Peppermint Cheesecake Cookies
- Make sure the butter and cream cheese are at room temperature for easier mixing.
- Don’t overmix the dough after adding the dry ingredients; this keeps the cookies soft and chewy.
- If you want a stronger peppermint flavor, feel free to add a little more peppermint extract.
Variation
You can switch things up by adding different flavors or toppings. Try using dark chocolate chips instead of white chocolate for a richer taste. Or you can substitute the crushed candy canes with crushed nuts for a different crunch.
Peppermint Cheesecake Cookies
Ingredients
- 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 plus extra for topping
- 1/2 cup white chocolate chips melted (optional, for drizzle)
- Crushed candy canes for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and cream cheese until smooth and fluffy. Add the granulated sugar and mix well. Beat in the egg, vanilla extract, and peppermint extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the crushed candy canes.
- Drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, drizzle with melted white chocolate and sprinkle with extra crushed candy canes if desired.
Notes
- Make sure the butter and cream cheese are at room temperature for easier mixing.
- Don’t overmix the dough after adding the dry ingredients; this keeps the cookies soft and chewy.
- If you want a stronger peppermint flavor, feel free to add a little more peppermint extract.
📲 Share & Connect with Us!
Tried these Peppermint Cheesecake Cookies? 🎄🍪
We’d love to see your festive creations!
📸 Tag us on Instagram or share your holiday baking in our Facebook community.
Your sweet moments inspire others to bake with joy—let’s spread the peppermint love!
🍽️ You May Also Like – More Festive & Sweet Creations!
Looking for more holiday dessert inspiration? Don’t miss these popular picks:
🎂 Snickerdoodle Banana Bread – A cozy twist on banana bread with a cinnamon crunch.
🍫 Double Chocolate Coca Cola Cake – Moist, rich, and made with a surprising ingredient!
🥧 Hillbilly Pie (Poor Man’s Pie) – Simple, nostalgic custard pie that’s easy on the wallet and big on comfort.
👉 Explore more cozy, shareable bakes for your holiday table!
FAQs
Q: Can I use low-fat cream cheese?
A: Yes, you can use low-fat cream cheese, but the texture might be slightly different.
Q: Can I make the dough ahead of time?
A: Absolutely! You can prepare the dough and refrigerate it for up to 2 days before baking.
Q: How can I make these gluten-free?
A: You can substitute all-purpose flour with a gluten-free flour blend, and the cookies should turn out great!
