Peppermint Cheesecake Cookies
These Peppermint Cheesecake Cookies are a delightful blend of creamy, minty, and sweet flavors, perfect for holiday gatherings or cozy nights at home.
Ingredients
For the cookie dough
- 1.5 cups all-purpose flour Forms the tender foundation.
- 0.5 teaspoons baking soda Gives the cookies a lift.
- 0.5 teaspoons salt Enhances the sweetness.
- 0.25 teaspoons peppermint extract Turns this cookie into a minty favorite.
- 0.5 cups unsalted butter Softened for creaminess.
- 0.25 cups cream cheese Adds indulgent cheesecake texture.
- 1 cups granulated sugar Sweetens the deal.
- 1 large egg Binds everything together.
- 1 teaspoons vanilla extract Rounds out the flavors.
- 0.5 cups mini chocolate chips Adds delightful bursts of flavor.
- 0.25 cups crushed peppermint candies Provides festive flavor and decoration.
For decoration
- To taste extra crushed peppermint For topping each cookie.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat together the softened butter, cream cheese, and granulated sugar until light and fluffy.
Combining Ingredients
- Add the egg and vanilla extract to the butter mixture and beat until fully combined.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Fold in the mini chocolate chips and crushed peppermint candies.
Baking
- Drop cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Press extra crushed peppermint candies on top of each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Using softened butter and cream cheese is crucial for creamy texture. Do not overmix the dough to avoid tough cookies. Allow cookies to cool slightly before serving.