Best Peppermint Cheesecake Cookies for Holiday Magic

Peppermint Cheesecake Cookies beautifully combine the rich, creamy texture of cheesecake with the comforting chewiness of a classic cookie, all infused with festive peppermint flavor. Whether you’re preparing for a holiday feast or simply indulging in a sweet treat, these cookies are sure to delight your taste buds. With each bite, you’ll experience a minty burst of flavor that will take you right to the heart of the season.

Why You’ll Love This Peppermint Cheesecake Cookies

There are countless reasons to fall in love with these delicious cookies. First, they’re a delightful mix of textures—soft and chewy on the outside with a creamy cheesecake filling that melts in your mouth. Additionally, the inclusion of peppermint makes them a seasonal favorite, perfect for holiday gatherings. These cookies are also versatile; you can easily adapt the recipe to create variations like minty cheesecake cookies or chocolate peppermint cheesecake cookies. They are simple to make, so even novice bakers can whip up a batch with ease. Plus, they look festive and appealing, making them a hit at parties! With a total time of just 44 minutes, you’ll have a fresh batch ready in no time. Lastly, they are vegetarian-friendly, making them suitable for a wide audience.

Ingredients for Peppermint Cheesecake Cookies

Gather these items:

• 1 cup Unsalted Butter, softened
• 1 cup Granulated Sugar
• 1 Egg
• 1 teaspoon Vanilla Extract
• 2 cups All-Purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 8 oz Full-Fat Cream Cheese, softened
• 1 cup Powdered Sugar
• 1 teaspoon Peppermint Extract
• 1/2 cup Crushed Candy Canes

How to Make Peppermint Cheesecake Cookies Step-by-Step

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
2. Step 2: In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
3. Step 3: Beat in the egg and vanilla extract until just combined, scraping down the sides of the bowl.
4. Step 4: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
6. Step 6: Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
7. Step 7: While the dough chills, prepare the cheesecake filling by beating the softened full-fat cream cheese until smooth.
8. Step 8: Add the powdered sugar and peppermint extract to the cream cheese, beating until light and fluffy. If too thick, add a splash of milk or cream.
9. Step 9: Remove the chilled cookie dough and scoop rounded tablespoons, rolling them into balls. Place them 2 inches apart on the baking sheets.
10. Step 10: Create an indentation in the center of each cookie dough ball using your thumb or the back of a spoon.
11. Step 11: Spoon or pipe about 1 teaspoon of the peppermint cheesecake filling into each indentation.
12. Step 12: Sprinkle the tops of each filled cookie with crushed candy canes.
13. Step 13: Bake for 10-14 minutes, or until the edges are lightly golden and the filling is set.
14. Step 14: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Pro Tips for the Best Peppermint Cheesecake Cookies

Keep these in mind:

• For the best texture, ensure your butter and cream cheese are softened but not melted.
• Chilling the dough is essential to prevent the cookies from spreading too much.
• Feel free to substitute the peppermint extract with other flavors for unique variations.
• These cookies are perfect for gifting or bringing to holiday parties!
• This recipe, classified under Baking method, is straightforward and perfect for any home cook.

Best Ways to Serve Peppermint Cheesecake Cookies

These cookies can be enjoyed in many delightful ways. Serve them fresh out of the oven for a warm treat, or pair them with a glass of milk or hot cocoa for a cozy night in. They also make excellent gifts when placed in decorative tins. You can even serve them alongside other holiday treats for a festive dessert platter. Consider pairing them with peppermint dessert recipes for the holidays to create a delightful theme.

How to Store and Reheat Peppermint Cheesecake Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to enjoy them later, you can freeze the cookies for up to three months. To reheat, simply place them in a preheated oven at 300°F (150°C) for about 5-10 minutes or until warmed through.

Frequently Asked Questions About Peppermint Cheesecake Cookies

What is a peppermint cheesecake cookie?

A peppermint cheesecake cookie is a delightful treat that combines the creamy texture of cheesecake with the chewy consistency of a cookie, all flavored with refreshing peppermint. These cookies are perfect for the holiday season, making them a festive favorite!

Can I make peppermint cheesecake cookies ahead of time?

Absolutely! You can prepare the cookie dough in advance and refrigerate it for up to 2 days before baking. This makes it easy to whip these delicious cookies up when you’re ready to enjoy them, especially during busy holiday seasons.

How do I avoid common mistakes with peppermint cheesecake cookies?

To avoid common mistakes, ensure your butter and cream cheese are at the right temperature—softened but not melting. Additionally, measure your ingredients accurately and chill the dough as directed to prevent spreading during baking. These tips will help you create perfect peppermint cream cheese cookies every time.

Variations of Peppermint Cheesecake Cookies You Can Try

If you want to mix things up, consider these variations. For a richer flavor, try adding chocolate chips to your cookie dough for peppermint chocolate chip cheesecake cookies. You can also make no-bake peppermint cheesecake cookies by using a chilled filling and a graham cracker base. For a holiday twist, experiment with different toppings like white chocolate drizzle or additional crushed candy canes. These variations cater to different tastes while staying true to the festive spirit of the season!

Best Peppermint Cheesecake Cookies for Holiday Magic

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These Best Peppermint Cheesecake Cookies beautifully combine the rich, creamy texture of cheesecake with the comforting chewiness of a classic cookie, all infused with festive peppermint flavor.

• Author: Emily
• Prep Time: 14 minutes
• Cook Time: 10-14 minutes
• Total Time: 44 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup Unsalted Butter, softened
• 1 cup Granulated Sugar
• 1 Egg
• 1 teaspoon Vanilla Extract
• 2 cups All-Purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 8 oz Full-Fat Cream Cheese, softened
• 1 cup Powdered Sugar
• 1 teaspoon Peppermint Extract
• 1/2 cup Crushed Candy Canes

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Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
2. In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
3. Beat in the egg and vanilla extract until just combined, scraping down the sides of the bowl.
4. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
6. Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
7. While the dough chills, prepare the cheesecake filling by beating the softened full-fat cream cheese until smooth.
8. Add the powdered sugar and peppermint extract to the cream cheese, beating until light and fluffy. If too thick, add a splash of milk or cream.
9. Remove the chilled cookie dough and scoop rounded tablespoons, rolling them into balls. Place them 2 inches apart on the baking sheets.
10. Create an indentation in the center of each cookie dough ball using your thumb or the back of a spoon.
11. Spoon or pipe about 1 teaspoon of the peppermint cheesecake filling into each indentation.
12. Sprinkle the tops of each filled cookie with crushed candy canes.
13. Bake for 10-14 minutes, or until the edges are lightly golden and the filling is set.
14. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 10 g
• Sodium: 100 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 0 g
• Protein: 2 g
• Cholesterol: 30 mg