If there is one thing that I love about the holidays, it is the delicious food. Sure, I love pumpkin spice, but peppermint is another favorite that really should be year round. But, because it is more popular during the Christmas holidays, it does make it more festive when these delicious recipes start showing up. Peppermint Cheesecake Cookies are something you will want to serve at all of your holiday gatherings.
I do love the peppermint mocha combo, of course, but this recipe combines peppermint and cheesecake flavors, which is light and refreshing for the holidays.
What should I serve with Peppermint Cheesecake Cookies?
The cookies are great as a snack or dessert, but coffee and cookies is a combo that can’t be beat for adults. Of course, serving milk and cookies is traditional for kids. Hot chocolate is also a great idea!
Can these cookies be made gluten free?
Yes! Make these peppermint cheesecake cookies gluten free by swapping the flour for a gluten free 1-1 flour blend. Check your other ingredients to make sure that they are gluten free, too.
Start a new holiday tradition. These are fun, festive cookies to get your family involved. Let them choose the toppings. Sugar sprinkles, melted chocolate, crushed candy canes, and powdered sugar to name a few.
Serve at your holiday get-togethers, office parties or by a warm, cozy fire with a hot cocoa.
Peppermint cheesecake cookies are irresistibly scrumptious because they combine the rich, creamy texture of cheesecake with the refreshing burst of peppermint. The balance of sweetness and cool mint creates a perfect holiday flavor, while the soft, slightly tangy cheesecake filling adds an indulgent contrast to the crispy or chewy cookie base.
Don’t miss this recipe for a delicious coconut cream pie for the holidays!
Peppermint Cheesecake Cookies
Peppermint Cheesecake Cookies are a sweet dessert that everyone will love! Spicy peppermint plus the cool, sweet taste of cheesecake make these cookies a hit!
Ingredients
- 8 ounces cream cheese (room temperature)
- ½ cup butter (room temperature)
- 1 ¼ cup granulated sugar
- 2 eggs
- 1 teaspoon peppermint extract
- 2 ½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup white milk chocolate chips
- Red sugar sprinkles
Instructions
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a medium mixing bowl, whisk together flour, baking powder, and salt.
- In a separate medium bowl, mix the cream cheese and butter together at high speed, 1-2 minutes until smooth and creamy.
- Add the eggs and peppermint and beat another minute.
- Stir in white chocolate chips.
- Gradually add in the dry ingredients to the butter mixture, about a cup at a time.
- Stir until integrated but do not over mix. Add a generous amount of red sugar sprinkles and give 1 or 2 more stirs to combine.
- Scoop dough and drop on a prepared cookie sheet approximately 2 inches apart. '9Tip: Spray scoop with cooking spray to keep from sticking. Grease your hands and roll gently into smooth balls. You may also chill the dough in the refrigerator for 30 minutes to firm up.)
- Optional: Sprinkle cookies with colored sugar sprinkles or crushed peppermint.
- Bake in the preheated oven for 10-11 minutes until just slightly brown on the bottoms. Note: Cookies should not be brown on top. Baking time may vary with each oven, so be sure to check your cookies.
- Remove cookies from the oven and let cool on the cookie sheet. After a few minutes, transfer to a wire cooling rack.
Notes
You do not have to refrigerate after cooking. Easily stored in an airtight container for 4-5 days.
Take your cookie to a whole new level by melting some white chocolate almond bark and dunk your cookie for an extra special treat.
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