Best Peppermint Cheesecake Cookies Recipe

Introduction

These Best Peppermint Cheesecake Cookies combine the creamy tang of cheesecake with refreshing peppermint and rich chocolate chips. Soft, tender, and full of festive flavor, they’re perfect for holiday baking or any time you crave a special treat.

Ingredients

• 2 cups all-purpose flour
• 8 oz cream cheese (softened)
• 1 cup granulated sugar
• 1 cup powdered sugar
• 1/2 cup unsalted butter (softened)
• 2 tsp peppermint extract
• 2 large eggs (room temperature)
• 1 tsp baking soda
• 1 cup chocolate chips

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a large bowl, beat together the softened butter and cream cheese until creamy and smooth.
3. Step 3: Gradually add the granulated sugar and powdered sugar, continuing to beat until the mixture is light and fluffy.
4. Step 4: Add the eggs one at a time, mixing well after each addition, then stir in the peppermint extract.
5. Step 5: In a separate bowl, whisk together the flour and baking soda.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
7. Step 7: Gently fold in the chocolate chips to the dough.
8. Step 8: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart.
9. Step 9: Bake for 10 to 12 minutes, or until the edges start to turn golden brown.
10. Step 10: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For an extra festive touch, sprinkle crushed candy canes on top before baking.
• Use white chocolate chips instead of regular chocolate for a sweeter, creamier flavor.
• Make sure the cream cheese and butter are fully softened to ensure a smooth dough.
• If you prefer a stronger peppermint flavor, add an extra half teaspoon of peppermint extract.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat refrigerated cookies in a microwave for 10-15 seconds to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for this recipe?

While low-fat cream cheese can be used, it may affect the texture, making the cookies less rich and slightly less creamy.

Can I substitute peppermint extract with something else?

Yes, you can substitute with mint extract or skip the peppermint altogether for a classic cheesecake cookie flavor.

Best Peppermint Cheesecake Cookies Recipe

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4.9 from 71 reviews

These Best Peppermint Cheesecake Cookies combine the creamy tang of cheesecake with the refreshing zing of peppermint and a touch of chocolate chips for a festive, melt-in-your-mouth treat. Perfect for holiday gatherings or anytime you want a delicious, unique cookie.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 cup chocolate chips

Wet Ingredients

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup powdered sugar
• 2 tsp peppermint extract
• 2 large eggs, room temperature

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare them for baking.
2. Cream Butter and Cheese: In a large bowl, beat the softened butter and cream cheese together until the mixture is smooth and creamy, ensuring a fluffy texture for the cookies.
3. Add Sugars: Gradually mix in both the granulated sugar and powdered sugar into the creamed butter and cream cheese until the mixture is light and fluffy, which adds sweetness and a tender crumb.
4. Incorporate Eggs and Peppermint: Add the eggs one at a time, beating well after each addition to fully incorporate, then stir in the peppermint extract to infuse a refreshing flavor.
5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda to evenly distribute the leavening agent throughout the flour.
6. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough and keeping the cookies tender.
7. Fold in Chocolate Chips: Gently fold in the chocolate chips to evenly distribute them without breaking them apart.
8. Shape Cookies: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about two inches apart to allow room for spreading.
9. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown, indicating they are done.
10. Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely for best texture and flavor.

Notes

• Ensure the cream cheese and butter are softened to room temperature for easy mixing and smooth dough.
• Do not overmix the dough once the flour is added to keep the cookies tender.
• Spacing the cookies properly on the baking sheet prevents them from merging during baking.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
• For extra peppermint flavor, consider adding crushed peppermint candies or a drizzle of peppermint glaze once cooled.

Keywords: peppermint cheesecake cookies, holiday cookies, peppermint dessert, cheesecake cookies, chocolate chip cookies, festive cookies