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Peppermint Cheesecake Cookies

Delicious cookies that combine the creaminess of cheesecake with festive peppermint, perfect for holidays or gatherings.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup crushed peppermint candies or candy canes
  • 1/2 cup white chocolate chips

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and cream cheese until smooth and fluffy.
  3. Gradually add granulated sugar and powdered sugar, beating until light and creamy.
  4. Mix in the egg and vanilla extract until well incorporated.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  7. Fold in the crushed peppermint candies and white chocolate chips.
  8. Scoop tablespoon-sized dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
  1. Bake for 12-14 minutes, or until the edges are lightly golden but the centers remain soft.
  2. Let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. They freeze beautifully for up to three months. Thaw at room temperature when ready to enjoy.