Name: Peppermint Cheesecake Cookies Recipe
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Cuisine: American
Ingredients: 8 ounces cream cheese (room temperature); ½ cup butter (room temperature); 2 eggs; 1 teaspoon peppermint extract; 1 ¼ cups granulated sugar; 2 ½ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; 1 cup white milk chocolate chips; Red sugar sprinkles (for mixing in and topping)

Instructions

Step 1: Preheat your oven to 350°F and line two baking sheets with parchment paper.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: In a separate bowl, beat the cream cheese and butter at high speed until smooth and creamy, about 1-2 minutes.

Step 4: Add the eggs and peppermint extract to the cream cheese mixture. Beat for another minute until combined, then stir in the white chocolate chips.

Step 5: Gradually add the dry ingredients to the wet mixture, about a cup at a time, stirring until just combined. Avoid overmixing. Add a generous amount of red sugar sprinkles and gently stir once or twice more.

Step 6: Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Spray your scoop with cooking spray to prevent sticking, and grease your hands if rolling the dough into smooth balls. Chilling the dough for 30 minutes can make it easier to handle.

Step 7: Sprinkle additional red sugar sprinkles on half of the cookies before baking.

Step 8: Bake for 10-11 minutes until the bottoms are slightly brown but the tops remain pale. Check a minute or two early as oven temperatures vary.

Step 9: Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For extra peppermint flavor, you can add crushed peppermint candies or candy canes to the dough or sprinkle on top before baking.

Chilling the dough makes shaping easier and can help cookies maintain their shape during baking.

Substitute dark or semi-sweet chocolate chips for a different chocolate contrast if you prefer.

Make these cookies gluten-free by using a 1-to-1 gluten-free flour blend.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to a week or freeze in a sealed container for up to 3 months. To reheat, let frozen cookies thaw at room temperature or warm them gently in a low oven for a few minutes.

FAQs

Can I use regular vanilla extract instead of peppermint?

Yes, you can substitute vanilla extract, but the cookies will lose the signature peppermint flavor. You can also add a bit of peppermint candy or extract later if desired.

Why are my cookies spreading too much?

Cookies may spread too much if the dough is too warm or overmixed. Chill the dough before baking and mix until ingredients are just combined to prevent this.