Best Peppermint Cheesecake Cookies Recipe

Introduction

These Best Peppermint Cheesecake Cookies combine the creamy richness of cheesecake with a refreshing peppermint twist, all studded with chocolate chips for a delightful crunch. Perfect for the holiday season or any time you crave a festive 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 your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. Step 2: In a large bowl, beat the softened butter and cream cheese together until creamy and smooth.
3. Step 3: Gradually add both the granulated sugar and powdered sugar, continuing to beat until the mixture becomes light and fluffy.
4. Step 4: Add the eggs one at a time, mixing well after each addition, then stir in the peppermint extract to infuse that refreshing flavor.
5. Step 5: In a separate bowl, whisk together the all-purpose flour and baking soda.
6. Step 6: Gradually combine the dry ingredients with the wet mixture, mixing until fully incorporated but avoiding overmixing.
7. Step 7: Gently fold in the chocolate chips to evenly distribute them throughout the dough.
8. Step 8: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart to allow for spreading.
9. Step 9: Bake for 10–12 minutes, or until the edges are golden brown and the cookies feel set when lightly touched.
10. Step 10: Remove from oven and let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For an extra minty punch, sprinkle crushed candy canes on top of the cookies before baking.
• Use white chocolate chips instead of regular chocolate chips for a sweeter, creamier contrast.
• If you prefer a stronger peppermint flavor, increase the peppermint extract to 2 1/2 teaspoons.
• Make sure your cream cheese and butter are fully softened to ensure a smooth, creamy dough.

Storage

Store these peppermint cheesecake cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 1 week or freeze for up to 3 months. To reheat, warm gently in a microwave for 10–15 seconds to bring back their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the cream cheese with mascarpone?

Yes, mascarpone can be used as a substitute and will give the cookies a slightly milder and creamier flavor, but the texture might be a bit softer.

What if I don’t have peppermint extract?

If peppermint extract isn’t available, you can omit it or substitute with a small amount of vanilla extract for a different but still delicious flavor.

Best Peppermint Cheesecake Cookies Recipe

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4.9 from 137 reviews

Delight in the festive flavors of Best Peppermint Cheesecake Cookies, combining the creamy richness of cheesecake with refreshing peppermint and chocolaty bites. These soft, chewy cookies are perfect for holiday celebrations or any time you crave a minty twist on a classic treat.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 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 large eggs (room temperature)
• 2 tsp peppermint extract

Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
2. Cream Butter and Cream Cheese: In a large bowl, beat together the softened butter and cream cheese until the mixture is smooth and creamy, creating the perfect base for the cookie dough.
3. Add Sugars: Gradually add in both the granulated sugar and powdered sugar while continuing to beat, until the mixture becomes fluffy and light in texture.
4. Incorporate Eggs and Peppermint: Add the eggs one at a time, mixing thoroughly after each addition. Then stir in the peppermint extract to infuse the dough with a refreshing mint flavor.
5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda to evenly distribute the leavening agent.
6. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, blending until just combined to maintain a tender cookie texture.
7. Fold in Chocolate Chips: Gently fold the chocolate chips into the dough, ensuring they’re evenly distributed without overmixing.
8. Shape and Bake Cookies: Using a tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about two inches apart to allow for spreading. Bake for 10–12 minutes or until the edges turn a beautiful golden brown.
9. 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. Enjoy your peppermint cheesecake cookies warm or at room temperature.

Notes

• Ensure butter and cream cheese are softened to room temperature for easy blending.
• Room temperature eggs integrate better, preventing dough curdling.
• Do not overbake; cookies should be soft and slightly chewy at the center.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For extra festive flair, sprinkle crushed peppermint candies on top before baking.

Keywords: peppermint cheesecake cookies, peppermint cookies, chocolate chip peppermint cookies, holiday cookies, creamy peppermint cookies