There’s something magical about the combination of peppermint and cheesecake, especially during the holiday season. These Peppermint Cheesecake Cookies blend the creamy richness of cheesecake with the refreshing bite of peppermint, making them an irresistible treat. Whether you’re celebrating Christmas, hosting a winter gathering, or simply looking to indulge your sweet tooth, these cookies will not disappoint. I’ve baked them countless times, and they never fail to impress those lucky enough to take a bite.
Why you’ll love this dish
These peppermint-infused delights are perfect for every occasion. Not only are they quick to make, but they also cater to various taste preferences—kids and adults alike adore these cookies! With their festive flavor and cheerful presentation, they’re an ideal addition to your holiday cookie platter. Also, they’re a budget-friendly choice for gift-giving; who wouldn’t love a thoughtful box of homemade cookies?
"I baked these for a holiday party, and they were gone in minutes! Everyone asked for the recipe!" – Jessica T.
Preparing Peppermint Cheesecake Cookies
Making these Peppermint Cheesecake Cookies is a straightforward process. You’ll cream the butter and cream cheese, add in the sugars and eggs, then mix in the dry ingredients, all while folding in those delightful crushed candy canes. The result? Soft, chewy cookies filled with a festive crunch. It’s a fun baking project that children can help with, making memorable moments together.
Gather these items
To make these delicious cookies, you’ll need the following 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
For a lighter cookie, consider substituting part of the granulated sugar with a sugar alternative, or if you need it to be gluten-free, use a gluten-free all-purpose flour blend.
