Description
These White Chocolate Peppermint Cheesecake Cookies combine the creamy indulgence of cheesecake filling with festive peppermint-flavored cookies studded with white chocolate chips and crushed candy canes. Perfectly soft and chewy with a refreshing minty crunch, these holiday treats are sure to delight at any occasion.
Ingredients
Scale
Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/8 tsp peppermint extract
- 1/2 tsp vanilla extract
Peppermint Cookies
- 1 3/4 cups (218 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 heaping cup (200 g) white chocolate chips
- 1/2 cup (90 g) crushed candy cane pieces
- 1/4 cup granulated white sugar, for rolling the dough
- Extra crushed candy cane pieces for sprinkling
Instructions
- Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper to prevent sticking. In a small mixing bowl, combine 6 oz cold cream cheese, 3 tbsp granulated white sugar, 1/8 tsp peppermint extract, and 1/2 tsp vanilla extract. Using an electric mixer on medium-high speed, beat the mixture until it is fluffy and the sugar has completely dissolved, about 2 minutes.
- Portion and Freeze Filling: Using a teaspoon, scoop the cheesecake mixture into 16 evenly sized portions (about 2 teaspoons each) onto the prepared baking sheet. Place the baking sheet in the freezer and chill until the cheesecake balls are frozen solid and very firm.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, use an electric hand mixer or stand mixer with paddle attachment to cream 3/4 cup softened unsalted butter, 3/4 cup light brown sugar, and 1/4 cup granulated white sugar together on high speed until the mixture is fluffy and light, about 2 minutes. Scrape down bowl sides as needed.
- Add Wet Ingredients: Add 2 room temperature egg yolks, 2 tsp vanilla extract, and 1/2 tsp peppermint extract to the butter mixture. Mix on medium speed until the batter is pale and fluffy, about 1 minute.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients on low speed until just combined, being careful not to overmix.
- Fold in Mix-Ins: Gently fold in 1 heaping cup white chocolate chips and 1/2 cup crushed candy cane pieces using a rubber spatula until evenly distributed throughout the dough.
- Assemble Cookies with Cheesecake Filling: Scoop cookie dough into 16 equal portions using a 2-tablespoon cookie scoop and roll each portion into a ball. Flatten each dough ball slightly, then place a frozen cheesecake ball in the center. Carefully enclose the cheesecake filling by wrapping the cookie dough around it and rolling into a smooth ball. Make sure the cheesecake is completely encased in dough. Roll each ball in 1/4 cup granulated sugar for a sparkly, crunchy exterior. Keep cheesecake balls frozen until ready to assemble each batch.
- Bake Cookies: Arrange 6 stuffed cookies on the prepared baking sheet, spacing them evenly. Bake for 10 minutes and 30 seconds to 12 minutes at 350°F, until edges are set and cookies look just cooked but soft in the center.
- Shape Cookies Immediately After Baking: Remove cookies from the oven. While still warm (within seconds of taking them out), gently press an oversized circular cookie cutter around each cookie to push edges inward and reshape them into perfect circles. This prevents excessive spreading and helps achieve a thicker, chewier texture. If you don’t have a cookie cutter, you can use a spoon to push edges back carefully.
- Cool and Finish: Let the cookies cool on the baking sheet for 10 minutes to set up. Then transfer them to a wire rack to cool completely. Once cooled, sprinkle extra crushed candy cane pieces over the top for added festive crunch and decoration. Serve and enjoy!
Notes
- Keep the cheesecake filling frozen until just before assembling cookies to prevent melting and leaking during baking.
- The cookie shaping step immediately after baking is key for maintaining cookie thickness and a chewy texture.
- You can store leftover cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Use good quality peppermint extract for a balanced mint flavor without overpowering sweetness.
- Softened butter should be at room temperature but not melted for best creaming results.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
