White Chocolate Peppermint Cheesecake Cookies Recipe

If you’re on the hunt for a truly decadent holiday treat, you’re in for a real delight with this White Chocolate Peppermint Cheesecake Cookies Recipe. I absolutely love how these cookies combine the creamy richness of cheesecake with the refreshing kick of peppermint and sweet bursts of white chocolate—you’ll want to bake a batch (or three) as soon as you try them. Trust me, they’re the perfect cozy treat for chilly evenings or festive gatherings. Let’s dive in so you can get these heavenly cookies in your oven ASAP!

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Ingredients You’ll Need

To make these White Chocolate Peppermint Cheesecake Cookies Recipe a success, you’ll want to gather ingredients that balance each other beautifully—the tangy cream cheese, fresh peppermint, buttery cookie dough, and crunchy candy cane. A few tips: make sure your cream cheese is cold for the filling, and use good-quality white chocolate chips to get that rich sweetness every bite.

• Cream cheese: Cold and fresh cream cheese is key for a creamy, smooth cheesecake filling that holds its shape well when frozen.
• Granulated white sugar: Using both in the filling and rolled onto the cookies gives sweet balance and a little sparkle to the crust.
• Peppermint extract: A little goes a long way, so measure carefully to get that perfect minty flavor without overpowering.
• Vanilla extract: Boosts the sweetness and rounds out the flavors beautifully in both filling and dough.
• All-purpose flour: Spoon and level for accuracy—this helps your cookies stay chewy rather than cakey.
• Baking powder & baking soda: A combo that gives just the right lift and texture to the cookie dough.
• Salt: Enhances all the sweet flavors, so don’t skip it!
• Unsalted butter: Softened, never melted, for that perfect chewy texture.
• Light brown sugar: Adds moisture and a subtle caramel note to the dough.
• Egg yolks: Use only yolks for richer, more tender cookies.
• White chocolate chips: Chunky and sweet, they melt just enough while baking to make every bite heavenly.
• Crushed candy cane pieces: The star peppermint crunch that gives a gorgeous festive look and taste.

Variations

I love experimenting with this White Chocolate Peppermint Cheesecake Cookies Recipe, and you should definitely feel free to customize it to suit your taste or dietary needs. Playing around with add-ins or tweaks makes it twice as fun—and your own signature version will be super impressive!

• Chocolate swap: I once tried dark chocolate chips instead of white chocolate for a richer bite, and it was delicious—especially if you want less sweetness.
• Mint intensity: If you’re a peppermint fanatic, increase the peppermint extract slightly in the filling—but start small because it’s potent!
• Vegan version: I haven’t tried this myself yet, but you can experiment by swapping cream cheese for vegan cream cheese and using dairy-free butter substitutes—let me know how it goes if you try!
• Mini cookies: For a more bite-sized treat, make smaller cookies by using less dough and smaller cheesecake centers—perfect for parties.

How to Make White Chocolate Peppermint Cheesecake Cookies Recipe

Step 1: Making the Creamy Cheesecake Filling

Start by lining a small cookie sheet with parchment paper—that’s where your cheesecake filling balls will chill. Beat the cold cream cheese with sugar, peppermint extract, and vanilla until fluffy and no sugar granules remain. This usually takes about 2 minutes with a hand mixer, and I love how smooth and light it gets—it makes all the difference for a melt-in-your-mouth filling! Then, scoop the mixture into sixteen 2-teaspoon portions and pop them in the freezer until they’re rock solid. This step is crucial because you want to easily encase these later in your cookie dough without them melting or sticking.

Step 2: Preparing the Peppermint Cookie Dough

While the cheesecake filling chills, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Whisk together your dry ingredients—flour, baking powder, baking soda, and salt—in a bowl and set it aside. In another larger bowl, cream the softened butter with the brown and white sugars until it’s light and fluffy, scraping down the sides of the bowl as needed. Adding the egg yolks, peppermint extract, and vanilla, continue mixing until pale and super creamy. The batter should look inviting and well combined here, which ensures your cookies turn out tender.

Step 3: Bringing It All Together

Slowly add your dry ingredients to the wet mix and blend at a low speed just until combined—overmixing can make cookies tough, so keep it gentle. Then fold in the white chocolate chips and crushed candy cane pieces carefully with a spatula. This step always feels like magic to me because you start seeing all those festive, colorful bits. Now, scoop 16 even portions of dough with a 2-tablespoon cookie scoop and roll them into balls.

Step 4: Encasing the Cheesecake and Baking

Take one of your frozen cheesecake balls and gently press one into the center of a cookie dough ball. Wrap the dough completely around the cheesecake, rolling it back into a snug ball. This is the fun part—you get the surprise cheesecake filling inside! Roll the whole cookie ball in granulated sugar for that rippled sparkle and to help the cookie maintain a beautiful crust during baking.

Place them on your parchment-lined cookie sheet with some space to spread (I bake 6 at a time, honestly—it helps control the oven temperature better). Bake for 10 minutes and 30 seconds to 12 minutes. Right after taking them out, use a large, circular cookie cutter to gently press the cookie edges back together, giving your cookies a perfectly round shape and helping keep them thick and chewy. If you don’t have a cookie cutter, a spoon works fine—it’s a little trick I discovered that really improves the presentation and texture.

Let the cookies cool for 10 minutes on the baking sheet before transferring to a wire rack. Finally, sprinkle some extra crushed candy cane pieces on top while they’re still warm for a colorful, minty touch. Enjoy your masterpiece!

How to Serve White Chocolate Peppermint Cheesecake Cookies Recipe

Garnishes

I like to finish these gorgeous cookies with a light dusting of powdered sugar or an extra sprinkle of crushed candy cane pieces for a festive sparkle. Sometimes, a tiny drizzle of melted white chocolate on top adds extra flair and pairs perfectly with the white chocolate chips inside.

Side Dishes

These cookies go surprisingly well with a warm cup of peppermint tea or a mug of rich hot cocoa topped with whipped cream. If you want to turn it into a mini dessert feast, pair with vanilla bean ice cream or fresh raspberry sauce for a festive color contrast.

Creative Ways to Present

I’ve gifted these cookies by stacking them in clear cellophane bags tied with candy-striped ribbons—they look stunning. For parties, arrange them on a festive platter with fresh peppermint sprigs and mini candy cane stir sticks for a holiday centerpiece that doubles as a dessert display. Kids especially love helping set these up!

Make Ahead and Storage

Storing Leftovers

I store leftover White Chocolate Peppermint Cheesecake Cookies in an airtight container at room temperature if I plan to eat them within 2 days—otherwise, they go into the fridge to keep that cheesecake center nice and fresh. Just make sure the container is sealed well, so those crushed candy canes stay crunchy.

Freezing

Freezing is a lifesaver with these cookies! I wrap them individually in plastic wrap then place them in a freezer bag. When you want a treat, thaw at room temperature for about 30 minutes or pop them in a warm oven for a few minutes to refresh that soft texture.

Reheating

To reheat, I find that 10-15 seconds in the microwave or 5 minutes in a 300°F oven brings back that gooey cheesecake center and softens the cookie without drying it out. Just watch closely so they don’t overbake!

FAQs

Final Thoughts

Honestly, this White Chocolate Peppermint Cheesecake Cookies Recipe is one of my all-time favorites because it feels so special but is surprisingly simple to make. They’re rich, festive, and definitely a showstopper when I bring them to holiday parties or cozy family nights. I hope you’ll find the same joy in baking and savoring them as I do—once you try these, they’ll probably become a new tradition you’ll love sharing too!

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