Peppermint Cheesecake Cookies
Indulge in the divine harmony of flavors with Peppermint Cheesecake Cookies, combining the creamy texture of cheesecake with a refreshing peppermint twist for a mouthwatering treat.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Tender and light, this flour serves as the foundational canvas for your cookie masterpiece.
- 0.5 teaspoon baking soda This essential leavening agent ensures your cookies rise just perfectly.
- 0.5 teaspoon salt A pinch of salt elevates flavors, balancing sweetness.
Wet Ingredients
- 0.5 cup unsalted butter, softened Adds creamy richness.
- 0.25 cup cream cheese, softened For that signature cheesecake flavor.
- 1 cup granulated sugar Creates a chewy consistency.
- 1 large egg Binds the ingredients together.
- 1 teaspoon vanilla extract Adds depth and warmth.
- 0.25 teaspoon peppermint extract Brings a refreshing burst of mint.
Mix-ins
- 0.5 cup mini chocolate chips Acts as sweet surprises.
- 0.25 cup crushed peppermint candies Adds zing and visual appeal, plus extra for topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
Cookie Dough
- In a large bowl, beat softened butter, cream cheese, and sugar until light and fluffy.
- Add in the egg and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet mixture, stirring gently.
- Fold in mini chocolate chips and crushed peppermint candies.
Baking
- Drop tablespoon-sized dollops of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Press a few extra crushed peppermint candies on top of each cookie.
- Bake for 10-12 minutes or until edges turn golden brown.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Ensure ingredients are at room temperature for a creamy batter. Refrigerating the dough for 30 minutes can enhance flavors. Avoid overmixing to maintain a tender texture.