Peppermint Cheesecake Cookies
A delightful blend of creamy cheesecake and peppermint, these cookies are perfect for festive occasions.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened creamy and rich
- 0.25 cups cream cheese, softened to add that luscious cheesecake texture
- 1 cup granulated sugar sweetness that melds perfectly
- 1 large egg binding it all together
- 1 teaspoon vanilla extract for warmth and depth
Add-ins
- 0.5 cups mini chocolate chips tiny bursts of chocolatey goodness
- 0.25 cups crushed peppermint candies plus extra for topping, crunchy and refreshing
- 0.25 teaspoon peppermint extract for that fresh, minty kick
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- In a larger bowl, beat together the softened butter, cream cheese, and granulated sugar until light and fluffy (about 2-3 minutes).
- Add in the egg and vanilla extract, beating until well combined.
- Slowly incorporate the dry ingredients into the wet mixture, stirring gently until just combined.
- Fold in the mini chocolate chips and crushed peppermint candies.
- Using a tablespoon, drop cookie dough onto the prepared baking sheet, spacing about 2 inches apart.
- Top each cookie with extra crushed peppermint candies.
Baking
- Bake the cookies for 10-12 minutes or until the edges are golden brown.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For a lighter version, use whole wheat flour or light cream cheese. They can also be frozen and stay fresh for a week in an airtight container.