Peppermint Cheesecake Cookies

Introduction

Do you ever find yourself craving a cookie that’s sweet, rich, and just a little bit festive? If so, these Peppermint Cheesecake Cookies are about to become your new favorite holiday treat. Imagine a melt-in-your-mouth soft cookie with a creamy cheesecake filling and a refreshing burst of peppermint flavor. It’s like your favorite cheesecake and cookies decided to join forces—and trust me, the result is absolutely irresistible.

I first made these cookies when I was looking for a way to bring a little extra holiday cheer to my baking routine. With the holidays always bringing out my love for peppermint, I wanted a cookie that would feel special yet be super easy to make. After a little experimenting, I landed on this combination of smooth, tangy cream cheese filling surrounded by a soft, pillowy cookie that’s just the right balance of sweet and minty.

The best part? You don’t need to be a baking pro to make them. These cookies are simple to prepare, and they come together quickly. So, whether you’re baking for a holiday party, a cookie exchange, or just because, these Peppermint Cheesecake Cookies are sure to bring a smile to everyone who tries them. Ready to give them a go? Let’s dive in!

Why You’ll Love This Recipe

There’s no doubt that this recipe will become one of your go-to holiday treats. Here’s why:

• Easy to Make: No complicated techniques here. You can whip these up with minimal effort and a short amount of time. Even beginner bakers can tackle this recipe with confidence.
• The Perfect Holiday Flavor: The combination of rich cream cheese and refreshing peppermint is the ideal holiday treat. It’s festive and indulgent without being too overpowering. The creamy filling pairs so well with the soft cookie base.
• Soft and Chewy: These cookies are melt-in-your-mouth soft with just the right amount of chew. The cheesecake filling adds a delightful richness that you won’t find in your average cookie.
• Impressive: These cookies look fancy enough to serve at any gathering, but they’re surprisingly simple to make. You’ll look like a pro without all the stress.
• Versatile: While they’re perfect for the holiday season, you could easily swap out the peppermint for another flavor, like chocolate or vanilla, to enjoy these year-round.

Preparation Time and Servings

• Total Time: 1 hour 15 minutes (including chilling time)
• Preparation Time: 25 minutes
• Cooking Time: 12-15 minutes
• Servings: Makes about 24 cookies

Nutrition Facts (Per Cookie):

• Calories: 180
• Protein: 2g
• Carbs: 22g
• Fat: 9g

Ingredients

For these Peppermint Cheesecake Cookies, you’ll need the following ingredients to get that perfectly balanced flavor and texture:

Cookie Dough:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ¼ teaspoon peppermint extract (adjust to taste)

Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon peppermint extract
• 2 tablespoons heavy cream (or milk for a lighter version)

For Garnish (Optional):

• Crushed peppermint candies or candy canes
• A light dusting of powdered sugar for finishing

Step-by-Step Instructions

1. Make the Cheesecake Filling

• In a medium bowl, use a hand mixer or stand mixer to beat the softened cream cheese until smooth and creamy. Add the powdered sugar and beat until it’s fully combined.
• Add the vanilla extract and peppermint extract. Mix in the heavy cream and beat until the filling is smooth and fluffy. Set this aside, as you’ll use it later to stuff the cookies.
• Optional: Chill the cheesecake mixture for about 15 minutes to help it firm up for easier handling.

2. Prepare the Cookie Dough

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or silicone baking mats.
• In a large mixing bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
• In another bowl, use a hand mixer to cream the softened butter and sugar together until light and fluffy (about 2 minutes).
• Add the egg, vanilla extract, and peppermint extract, beating until fully combined.
• Gradually add the dry ingredients into the wet ingredients and mix until just combined. The dough will be soft and a little sticky, but that’s okay. If it’s too soft to handle, chill it in the refrigerator for 10-15 minutes.

3. Form the Cookies

• Scoop out tablespoon-sized portions of cookie dough and roll them into balls. Using your thumb (or the back of a spoon), create a small indentation in the center of each cookie ball.
• Spoon about 1 teaspoon of the cheesecake filling into the center of each cookie, pressing down gently so the filling sits evenly.

4. Seal the Cookies

• Take another tablespoon of dough and gently press it over the cheesecake filling, covering it completely. Be careful not to squeeze out the filling, as you want it to stay tucked inside the dough.
• Roll the dough into a ball again, sealing the edges around the cheesecake filling.

5. Bake the Cookies

• Place the stuffed cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are golden brown, and the centers are set.
• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

6. Add the Finishing Touches

• Once the cookies are cooled, sprinkle crushed peppermint candies or candy canes on top for a festive crunch. For an extra touch, dust the cookies with a light coating of powdered sugar to make them look even more special.

How to Serve

These Peppermint Cheesecake Cookies are great for any holiday gathering or cookie exchange. Here are a few ideas to make your presentation even more festive:

• Serve them on a platter with a variety of other holiday cookies like gingerbread or sugar cookies.
• Pair them with a mug of hot chocolate or peppermint mocha for an extra cozy treat.
• For a fun twist, top them with whipped cream and extra crushed peppermint for a mini peppermint cheesecake experience.

These cookies are also perfect for gifting. Wrap them up in cute holiday tins and share the joy with friends and family.

Additional Tips

1. Chill the Dough: If the cookie dough feels too sticky or soft to handle, chilling it for 10-15 minutes will make it easier to work with and help the cookies keep their shape while baking.
2. Don’t Overstuff: When adding the cheesecake filling, don’t overstuff the center. A teaspoon of filling per cookie should be enough—too much filling can spill out during baking.
3. Perfectly Soft Cookies: For the softest cookies, don’t overbake them! Take them out as soon as the edges turn golden brown.
4. Peppermint Strength: If you love a stronger peppermint flavor, add a few extra drops of peppermint extract to the cookie dough or cheesecake filling. Be careful not to add too much, though—it can easily overpower the flavor.
5. Make Ahead: You can prep the cookie dough and cheesecake filling the night before. Simply chill the dough and store the filling in the fridge until you’re ready to bake.

Recipe Variations

Here are a few ways you can customize this recipe to suit your tastes:

• Gluten-Free: Swap out the all-purpose flour for a gluten-free flour blend, and make sure to use gluten-free peppermint candies for the topping.
• Chocolate Peppermint: For a chocolatey twist, mix in ½ cup of cocoa powder into the cookie dough for a chocolate peppermint version.
• Mini Cheesecake Cookies: Instead of large cookies, make mini versions by using teaspoon-sized portions of dough. The baking time will be shorter, around 8-10 minutes.
• No Peppermint: If you’re not a fan of peppermint, you can replace it with vanilla or almond extract for a different flavor.

Serving Suggestions

To round out your holiday spread, serve these cookies with some great pairings:

• Side Dishes: Serve with a warm cup of holiday punch, coffee, or eggnog for a festive touch.
• Beverages: For adults, a glass of spiced cider or a classic hot chocolate pairs perfectly with the cool creaminess of the cheesecake filling.
• For Kids: These cookies are great for kids and make the perfect addition to a holiday cookie exchange.

Freezing and Storage

These Peppermint Cheesecake Cookies store wonderfully, so you can bake them in advance or make extras to enjoy later.

• Storage: Store them in an airtight container at room temperature for up to 5 days.
• Freezing: If you want to freeze them, let the cookies cool completely, then place them in a single layer on a baking sheet and freeze for about 2 hours. Once frozen, transfer them to a freezer-safe bag or container. They’ll last up to 3 months in the freezer.
• Reheating: To enjoy them warm, microwave them for about 15-20 seconds.

FAQ (Frequently Asked Questions)

1. Can I make the cheesecake filling ahead of time?

Yes! You can make the cheesecake filling a day in advance. Simply store it in an airtight container in the fridge until you’re ready to use it. Just give it a quick stir before using to make sure it’s nice and smooth.

2. Can I use a different flavor of extract instead of peppermint?

Absolutely! If you’re not a fan of peppermint, you can easily swap it for another flavor. Vanilla extract is a great alternative, or you could even try almond extract for a nutty twist. Just be mindful of the strength of the flavor—start with a small amount and adjust to your taste.

3. Can I freeze these cookies?

Yes, these Peppermint Cheesecake Cookies freeze wonderfully. Once they’re completely cooled, place them in a single layer on a baking sheet and freeze for about 2 hours. Afterward, transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply let them thaw at room temperature, or microwave them for a few seconds to warm them up.

3. Can I freeze these cookies?

Yes, these Peppermint Cheesecake Cookies freeze wonderfully. Once they’re completely cooled, place them in a single layer on a baking sheet and freeze for about 2 hours. Afterward, transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply let them thaw at room temperature, or microwave them for a few seconds to warm them up.

Print

Conclusion

These Peppermint Cheesecake Cookies are everything you could want in a holiday treat—rich, minty, and perfect for any occasion. Whether you’re baking them for a party, a gift, or just a cozy night in, these cookies will steal the show. So, grab your ingredients, get your apron on, and let’s get baking! Your taste buds will thank you.