Step-by-step instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the softened butter and cream cheese together until smooth and well blended.
- Add the granulated sugar and beat until everything is combined.
- Incorporate the egg, vanilla extract, and peppermint extract into the mixture.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until fully incorporated.
- Carefully 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, until the edges turn golden brown.
- Allow to cool for 5 minutes before transferring to a wire rack.
- If desired, drizzle with melted white chocolate and finish with extra crushed candy canes for added festivity.
Best ways to enjoy it
These delightful Peppermint Cheesecake Cookies can be enjoyed in a variety of ways. Serve them warm with a scoop of vanilla ice cream for a decadent dessert, or pair them with a hot cup of cocoa for a cozy treat. For an impressive holiday spread, arrange them on a platter alongside other seasonal goodies like gingerbread or sugar cookies.
How to store
To keep your Peppermint Cheesecake Cookies fresh, store them in an airtight container at room temperature for up to a week. If you’d like to keep them longer, freeze the unbaked dough for up to three months. Simply scoop the dough onto baking sheets and freeze until solid, then transfer to a freezer bag. When ready to bake, just pop the frozen dough balls directly into the oven—it’s that easy!
Helpful cooking tips
- Ensure your butter and cream cheese are at room temperature to guarantee a smooth batter.
- Crushing the candy canes can be done easily by placing them in a zip-lock bag and using a rolling pin to gently crush them to your desired consistency.
- For a stronger peppermint flavor, you can increase the peppermint extract slightly, but be cautious as it’s quite potent!
Creative twists
If you’re feeling adventurous, consider variations like adding chocolate chips or swapping the peppermint extract for almond extract for a different flavor profile. You could also try topping them with crushed pistachios instead of candy canes for a unique twist!
FAQ
Can I make these cookies ahead of time?
Yes, you can make the dough ahead of time and store it in the fridge for up to 3 days. Alternatively, freeze the dough for easy baking later.
What’s the best way to melt chocolate for drizzling?
A microwave is the easiest method! Heat the chocolate in 30-second intervals, stirring in between until smooth. You can also use a double boiler for more control.
Are there any substitutes for the cream cheese?
In a pinch, mascarpone can be used as a substitute for cream cheese if you’re looking for a sweeter, softer texture, though it will alter the flavor slightly.
