Peppermint Cheesecake Cookies
These delightful Peppermint Cheesecake Cookies perfectly combine soft, chewy cookie goodness with a rich, creamy cheesecake center and a touch of crushed peppermint, making them a holiday favorite.
Ingredients
Cookie Dough
- 1 1/2 cups all-purpose flour Soft and tender
- 1/2 teaspoon baking soda For fluffy cookies
- 1/4 teaspoon salt Balances sweetness
- 1/2 cup butter Softened for rich texture
- 1 cup brown sugar Adds caramel-like depth
- 1 egg Binding agent
- 1 teaspoon vanilla extract For aromatic sweetness
- 1/2 teaspoon peppermint extract Adds refreshing flavor
Cheesecake Filling
- 4 oz cream cheese Softened for smooth filling
- 1/4 cup powdered sugar For sweetening the filling
Topping
- 1/4 cup crushed peppermint candies For crunch and decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the all-purpose flour, baking soda, and salt.
- In a separate bowl, beat the softened butter and brown sugar together until fluffy and light.
- Add the egg, vanilla extract, and peppermint extract into the butter mixture and mix well.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In another bowl, beat the cream cheese with powdered sugar until smooth and creamy.
- Take a small scoop of the cookie dough, form it into a ball, and create an indentation in the center.
- Fill the indentation with a teaspoon of the cream cheese mixture and sprinkle crushed peppermint on top.
- Arrange cookies on a baking sheet lined with parchment paper, spacing about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes until edges are light golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Ensure butter and cream cheese are at room temperature for best results. Store cookies in an airtight container for up to a week or freeze for longer storage. Can be decorated with melted white chocolate for extra flair.