If you are dreaming of a festive treat that’s bursting with holiday cheer and creamy indulgence, look no further than this Peppermint Cheesecake Cookies Recipe. These soft, chewy cookies combine the rich, tangy flavor of cream cheese with a refreshing peppermint twist and a delightful crunch from crushed candy canes. Perfectly balanced with just the right sweetness, they are a standout cookie that instantly brightens up any cookie platter or holiday gathering. Whether you bake them for a cozy night in or to impress your loved ones, these peppermint cheesecake cookies are sure to become a cherished favorite.
Ingredients You’ll Need
The beauty of the Peppermint Cheesecake Cookies Recipe lies in its straightforward ingredients, each chosen to create a perfect harmony of flavor and texture. From the creamy richness of cream cheese to the festive crunch of candy canes, every component plays a vital role in making these cookies uniquely delicious.
- 1 cup unsalted butter, softened: Adds a creamy, rich base that contributes to the tender texture.
- 1 (8-ounce) package cream cheese, softened: Brings tangy moistness, making the cookies irresistibly soft and flavorful.
- 1 1/4 cups granulated sugar: Sweetens the dough just right, balancing the tang of the cheesecake.
- 1 large egg: Helps bind the ingredients together and adds moisture.
- 1 teaspoon vanilla extract: Adds warmth and depth to the cookie’s flavor.
- 1/2 teaspoon peppermint extract: Delivers that unmistakable cool peppermint flavor, the star of the recipe.
- 2 1/2 cups all-purpose flour: Creates structure while keeping the cookies tender.
- 1 teaspoon baking powder: A gentle leavener that helps provide the perfect rise.
- 1/2 teaspoon baking soda: Works alongside baking powder for lightness and texture.
- 1/4 teaspoon salt: Balances sweetness and enhances the overall flavor.
- 1/2 cup crushed candy canes (plus extra for topping): Adds festive color, crunch, and peppermint bursts throughout.
- 1/2 cup white chocolate chips, melted (optional, for drizzle): Offers a luscious, sweet drizzle that pairs beautifully with the peppermint.
How to Make Peppermint Cheesecake Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C) to ensure it’s perfectly heated when your cookies are ready to go in. Line two baking sheets with parchment paper, which not only prevents sticking but also helps the cookies bake evenly. This prep step sets the stage for flawless cookies.
Step 2: Cream Butter and Cream Cheese
In a large mixing bowl, combine the softened butter and cream cheese. Beat them together until the mixture is smooth and fluffy—this creates the luscious, creamy foundation essential for that melt-in-your-mouth feel in every bite. The fluffiness here will also help your cookies rise nicely.
Step 3: Add Sugar, Egg, and Extracts
Next, add the granulated sugar to the creamed mixture and continue beating until well incorporated. Then mix in the egg, vanilla extract, and peppermint extract. These ingredients add sweetness and that enchanting peppermint scent and flavor that make these cookies holiday magic.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures your leaveners and salt are evenly distributed for even texture and flavor. Gradually add this mix to the wet ingredients, stirring just until combined to avoid overmixing, which could toughen the cookies.
Step 5: Fold in Crushed Candy Canes
Gently fold in the crushed candy canes, spreading peppermint crunch and color evenly throughout the dough. These pieces add a fun texture and a burst of festive flavor in every bite, reinforcing the Peppermint Cheesecake Cookies Recipe’s signature twist.
Step 6: Scoop and Bake
Using a tablespoon or cookie scoop, drop rounded balls of dough about 2 inches apart on the prepared baking sheets. Baking them at 350°F for 10-12 minutes allows the edges to turn lightly golden while keeping the centers soft and cake-like—a hallmark of the perfect cheesecake cookie.
Step 7: Cool and Decorate
Once out of the oven, let the cookies cool on the baking sheets for 5 minutes, which helps them set without breaking. Then transfer to a wire rack to cool completely. For a special finishing touch, drizzle with melted white chocolate and sprinkle extra crushed candy canes on top. Not only does this add sweetness and texture, but it also transforms the cookies into festive showstoppers.
How to Serve Peppermint Cheesecake Cookies Recipe
Garnishes
For an elegant touch, garnish these cookies with a gentle drizzle of white chocolate and a sprinkle of finely crushed candy canes. This adds a glossy, decadent finish and extra peppermint crunch that makes each cookie feel extra special, perfect for holiday gifting or dessert tables.
Side Dishes
Serve these cookies alongside a glass of cold milk or a warm cup of hot cocoa to complement their rich cream cheese and peppermint flavor. They also pair wonderfully with a bowl of vanilla ice cream for a truly indulgent dessert experience.
Creative Ways to Present
Try arranging the cookies on a festive platter layered with fresh pine sprigs or red berries for a seasonal centerpiece. You can also stack them in a decorative jar tied with a ribbon for a charming homemade gift. Presentation can elevate these cookies from delightful treats to beautiful conversation starters.
Make Ahead and Storage
Storing Leftovers
Leftover peppermint cheesecake cookies keep beautifully in an airtight container at room temperature for up to a week. This helps maintain their soft, tender texture while keeping the peppermint flavor fresh and vibrant.
Freezing
To freeze, place the baked and cooled cookies in a single layer on a baking sheet to flash freeze, then transfer to a freezer-safe container or bag. They can be stored in the freezer for up to three months, making it easy to enjoy these festive treats any time you’re craving holiday cheer.
Reheating
When ready to enjoy, let frozen cookies thaw at room temperature for about 20-30 minutes. For a just-baked warmth feel, pop them in a 300°F oven for 3-5 minutes. This will revive that soft, gooey texture that makes the Peppermint Cheesecake Cookies Recipe so irresistible.
FAQs
Can I substitute the peppermint extract with something else?
If peppermint extract is not your favorite, you can substitute it with vanilla or almond extract for a different but delightful flavor twist, though the signature peppermint taste will be missing from the original Peppermint Cheesecake Cookies Recipe.
Do I have to use cream cheese in this cookie recipe?
The cream cheese is what provides the distinctive tang and soft texture characteristic of these cookies. Omitting or substituting it will change the texture and flavor significantly, so it’s best to stick to cream cheese to achieve the intended result.
Can I make these cookies vegan or dairy-free?
Making this recipe vegan or dairy-free requires substituting the butter and cream cheese with plant-based alternatives and using egg replacers. While possible, the texture and flavor will differ from the classic Peppermint Cheesecake Cookies Recipe, but it can still be enjoyable!
How do I crush the candy canes without them turning into powder?
Place candy canes in a sealed plastic bag and gently tap them with a rolling pin or heavy pan until you get small, chunky pieces. Avoid aggressively pounding to keep a nice crunchy texture rather than a fine powder.
Are these cookies suitable for gifting during the holidays?
Absolutely! Their festive look, delicious flavor, and beautiful presentation with white chocolate drizzle and crushed candy canes make these cookies an excellent homemade holiday gift everyone will cherish.
Final Thoughts
There’s something truly magical about baking the Peppermint Cheesecake Cookies Recipe during the holidays or anytime you want to spread a little sweetness and joy. Their balance of creamy cheesecake richness and refreshing peppermint crunch creates a festive treat that feels like a warm hug in cookie form. I hope you give this recipe a try and enjoy every delightful bite with your friends and family.
Print
Peppermint Cheesecake Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peppermint Cheesecake Cookies are a festive and creamy holiday treat combining the rich texture of cheesecake with the refreshing flavor of peppermint and crunchy candy canes. Soft, tender cookies with a hint of white chocolate drizzle make them perfect for gift-giving or enjoying with a warm drink during the winter season.
Ingredients
Wet 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
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins and Toppings
- 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 Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Cheese: In a large bowl, cream together the softened butter and cream cheese until smooth and fluffy. Add the granulated sugar and beat until well combined. Then, beat in the egg, vanilla extract, and peppermint extract to incorporate all flavors evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough. Gently fold in the crushed candy canes for texture and peppermint bursts.
- Form Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Decorate: Once the cookies have cooled fully, drizzle melted white chocolate over the tops for a decorative and delicious touch. Sprinkle additional crushed candy canes on top for festive garnish.
Notes
- For best results, make sure butter and cream cheese are fully softened to blend easily.
- Don’t overmix the dough to keep cookies tender and prevent them from becoming tough.
- If you prefer a stronger peppermint flavor, you can increase the peppermint extract slightly but be cautious as it can become overpowering.
- The white chocolate drizzle is optional but adds a lovely sweetness and visual appeal.
- Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
