When the holidays roll around, there’s no shortage of peppermint-inspired desserts, but Peppermint Cheesecake Cookies are a showstopper. These soft, buttery cookies are filled with a creamy cheesecake center and kissed with peppermint flavor. Topped with crushed candy canes for a festive crunch, they’re as delightful to look at as they are to eat.
The first time I made these cookies, the combination of flavors and textures surprised even me. The rich cheesecake filling paired with the refreshing peppermint and the slight snap of the candy canes created a treat that felt special with every bite.
What I love most about this recipe is how festive it feels. Whether you’re making them for a cookie exchange or simply enjoying them with family, these cookies are bound to bring a little extra holiday cheer to your table.
Peppermint Cheesecake Cookies combine a soft, buttery cookie dough with a creamy cheesecake filling and a festive topping of crushed candy canes. These holiday cookies are perfect for gifting, sharing, or indulging in your seasonal cravings.
An Exciting Story
The first time I brought Peppermint Cheesecake Cookies to a holiday gathering, they disappeared in minutes. My husband couldn’t resist the creamy center, and the kids loved the candy cane crunch. Now, they’ve become a holiday tradition in our home, and I love watching everyone’s face light up when they take that first bite.
Why These Peppermint Cheesecake Cookies?
- Soft and Creamy: A cookie with a surprise cheesecake filling.
- Festive and Fun: Perfect for the holidays with a pop of peppermint.
- Crowd-Pleaser: Loved by kids and adults alike.
- Customizable: Add extra chocolate or different toppings for your own twist.
- Perfect for Gifting: A beautiful and delicious homemade holiday treat.
What You Need for Peppermint Cheesecake Cookies
- For the Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- For the Topping:
- ½ cup crushed candy canes
- Optional: ½ cup white chocolate, melted, for drizzling
How to Make Peppermint Cheesecake Cookies
- Prepare the Cheesecake Filling:
- In a bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop small spoonfuls of the mixture onto a parchment-lined baking sheet and freeze for at least 1 hour, or until firm.
- Make the Cookie Dough:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg, vanilla extract, and peppermint extract, mixing until combined. Gradually add the dry ingredients and mix until a soft dough forms. Chill the dough in the refrigerator for 30 minutes.
- Assemble the Cookies:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop out a tablespoon of cookie dough and flatten it in your hand. Place a frozen cheesecake filling ball in the center and wrap the dough around it, rolling it into a smooth ball.
- Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake:
- Bake the cookies for 10-12 minutes, or until the edges are set and just starting to turn golden. Remove from the oven and let cool for 5 minutes before transferring to a wire rack.
- Decorate:
- While the cookies are still warm, sprinkle the tops with crushed candy canes. For an extra touch, drizzle melted white chocolate over the cookies once they’ve cooled completely.
- Serve and Enjoy:
- Store cookies in an airtight container in the refrigerator for up to 5 days.
Tips for Peppermint Cheesecake Cookies
- Keep the Filling Cold: Freezing the cheesecake filling ensures it stays creamy and doesn’t leak out during baking.
- Don’t Overbake: These cookies are best when slightly soft, so keep an eye on them to avoid overbaking.
Substitutions and Variations
- Chocolate Lovers: Add mini chocolate chips to the cookie dough or use chocolate drizzle instead of white chocolate.
- Nut-Free: Replace candy canes with colorful sprinkles for a festive, allergy-friendly option.
- Gluten-Free: Use a 1:1 gluten-free flour substitute for the dough.
Make a Healthier Version
- Use reduced-fat cream cheese for the filling.
- Replace some of the sugar in the dough with a natural sweetener like coconut sugar.
- Use dark chocolate for drizzling instead of white chocolate.
Closing for Peppermint Cheesecake Cookies:
And there you have it—Peppermint Cheesecake Cookies, a holiday treat that’s equal parts festive and delicious. Perfect for cookie swaps, gifting, or simply indulging your peppermint cravings, these cookies are sure to impress. Let us know how yours turn out, and don’t forget to explore more of our holiday dessert recipes!
Frequently Asked Questions for Peppermint Cheesecake Cookies
- Can I make these ahead of time?
Yes, assemble the cookies and freeze them before baking. Bake straight from the freezer, adding a few extra minutes to the baking time. - How do I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days. - Can I freeze these cookies?
Yes, freeze the baked cookies for up to 3 months. Thaw in the refrigerator before serving. - What if I don’t have candy canes?
Use peppermint candies or crushed peppermint bark as a substitute. - What pairs well with these cookies?
Serve with hot cocoa, coffee, or a glass of cold milk for the ultimate holiday treat. - Can I skip the cheesecake filling?
Yes, you can make the cookies without the filling and still enjoy the peppermint flavor. - How do I prevent sticking during assembly?
Lightly flour your hands or use chilled dough for easier handling. - What’s a fun serving idea?
Arrange the cookies on a holiday platter with a mix of other festive treats like fudge and sugar cookies. - Can I make them smaller?
Yes, use smaller portions of dough and filling for bite-sized cookies. Adjust the baking time slightly. - What if my cookies spread too much?
Chill the dough longer or add 1-2 tablespoons of extra flour to prevent spreading. - Can I make them vegan?
Use plant-based butter, vegan cream cheese, and an egg substitute to adapt the recipe. - How do I crush candy canes easily?
Place them in a resealable plastic bag and use a rolling pin or mallet to crush them into pieces.
Peppermint Cheesecake Cookies
4
30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Cookie Dough:
2 2 ½ cups all-purpose flour
1 tsp 1 baking powder
½ tsp salt
¾ cup unsalted butter, softened
1 cup 1 granulated sugar
1 large 1 egg
1 tsp 1 vanilla extract
1 tsp 1 peppermint extract
- For the Cheesecake Filling:
8 oz 8 cream cheese, softened
¼ cup powdered sugar
½ tsp vanilla extract
- For the Topping:
½ cup crushed candy canes
Optional: ½ cup white chocolate, melted, for drizzling
Directions
- Prepare the Cheesecake Filling:
- In a bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop small spoonfuls of the mixture onto a parchment-lined baking sheet and freeze for at least 1 hour, or until firm.
- Make the Cookie Dough:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg, vanilla extract, and peppermint extract, mixing until combined. Gradually add the dry ingredients and mix until a soft dough forms. Chill the dough in the refrigerator for 30 minutes.
- Assemble the Cookies:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop out a tablespoon of cookie dough and flatten it in your hand. Place a frozen cheesecake filling ball in the center and wrap the dough around it, rolling it into a smooth ball.
- Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake:
- Bake the cookies for 10-12 minutes, or until the edges are set and just starting to turn golden. Remove from the oven and let cool for 5 minutes before transferring to a wire rack.
- Decorate:
- While the cookies are still warm, sprinkle the tops with crushed candy canes. For an extra touch, drizzle melted white chocolate over the cookies once they’ve cooled completely.
- Serve and Enjoy:
- Store cookies in an airtight container in the refrigerator for up to 5 days.
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