🍪 Peppermint Cheesecake Cookies 🍬
Ingredients
For the Cookies
1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
1¼ cups granulated sugar
1 large egg, room temperature
1 tsp pure vanilla extract
½ tsp peppermint extract (adjust to taste)
2½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp fine sea salt
½ cup finely crushed candy canes
For the Finish
½ cup white chocolate chips, melted (optional)
Additional crushed candy canes, for garnish
Instructions
Prep and preheat: Position oven racks in the center and upper third of the oven. Preheat to 350°F (175°C). Line two baking sheets with parchment paper.
Cream the base: In a large mixing bowl, beat the softened butter and cream cheese together until light, smooth, and fully incorporated—about 2 minutes. Add the granulated sugar and continue beating until fluffy.
Incorporate wet ingredients: Add the egg, vanilla extract, and peppermint extract. Mix on medium speed until the batter is uniform and glossy.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing on low speed just until no dry streaks remain. Avoid overmixing.
Fold in candy canes: Gently stir in the crushed candy canes using a spatula to distribute evenly without overworking the dough.
Portion and bake: Scoop tablespoon-sized mounds of dough (or use a #40 cookie scoop) and place them 2 inches apart on the prepared sheets. Bake for 10–12 minutes, rotating pans halfway through, until the edges are just set and lightly golden. The centers may look slightly soft—that’s perfect.
Cool completely: Let cookies rest on the baking sheets for 5 minutes to firm up, then transfer to a wire rack to cool entirely before decorating.
Drizzle and finish: If using, drizzle melted white chocolate over the cooled cookies in a zigzag pattern. Immediately sprinkle with extra crushed candy canes so they adhere before the chocolate sets.
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