Peppermint Cheesecake Cookies
Indulge in these delightful Peppermint Cheesecake Cookies that blend the rich flavors of cheesecake with a soft, chewy cookie base, perfect for any festive occasion.
Ingredients
Cookie Base
- 1.5 cups all-purpose flour The base for a tender and chewy texture
- 0.5 teaspoon baking soda Providing the perfect lift
- 0.25 teaspoon salt Balancing the sweetness beautifully
- 0.5 cups butter, softened For a creamy texture
- 1 cup brown sugar Contributes a rich, caramel-like sweetness
- 1 large egg Binding the ingredients together
- 1 teaspoon vanilla extract Adds warmth and depth
- 0.5 teaspoon peppermint extract For that iconic minty flavor
Cheesecake Filling
- 4 oz cream cheese, softened Creates a luscious filling
- 0.25 cup powdered sugar Sweetening the cheesecake center
- 0.25 cup crushed peppermint candies Adding festive crunch and a pop of color
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the flour, baking soda, and salt.
- In a separate bowl, beat the softened butter and brown sugar together until fluffy.
- Add the egg, vanilla, and peppermint extracts to the butter mixture and blend well.
- Gradually add the dry ingredients to the wet mixture and stir until well combined.
- In another bowl, beat cream cheese and powdered sugar together until smooth.
- Scoop portions of the cookie dough and create an indentation in the center of each ball.
- Fill each indentation with a generous teaspoon of the cream cheese blend and sprinkle crushed peppermint on top.
- Place cookies on a baking tray and slide them into the oven.
Baking
- Bake for 10-12 minutes until golden around the edges.
- Allow cookies to cool on the baking tray before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week, refrigerate for longer freshness, or freeze for up to three months.