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Peppermint Cheesecake Cookies Recipe

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★★★★★

4.7 from 143 reviews

Delightfully festive Peppermint Cheesecake Cookies combine the creamy richness of cream cheese with the refreshing flavor of peppermint and the sweetness of white milk chocolate chips. These soft, tender cookies are topped with vibrant red sugar sprinkles, making them perfect for holiday celebrations or any time you want a fun, flavorful treat.

Ingredients

Scale

Wet Ingredients

  • 8 ounces cream cheese (room temperature)
  • ½ cup butter (room temperature)
  • 2 eggs
  • 1 teaspoon peppermint extract

Dry Ingredients

  • 1 ¼ cups granulated sugar
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Add-ins and Toppings

  • 1 cup white milk chocolate chips
  • Red sugar sprinkles (for mixing in and topping)

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies don’t stick.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
  3. Cream Cheese and Butter: In a separate large bowl, beat the room temperature cream cheese and butter at high speed using a mixer until smooth and creamy, about 1-2 minutes.
  4. Add Eggs and Peppermint Extract: Add the eggs and peppermint extract to the cream cheese mixture and beat for another minute until fully combined. Then stir in the white milk chocolate chips evenly.
  5. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the cream cheese batter, incorporating about one cup at a time. Stir gently until just combined; avoid overmixing to keep cookies tender. Fold in a generous amount of red sugar sprinkles and stir lightly.
  6. Form Cookie Dough Balls: Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets spaced about 2 inches apart. Spray your scoop with cooking spray to prevent sticking. Optionally, chill the dough for 30 minutes to make it easier to handle or roll dough balls with greased hands to smooth.
  7. Add Sprinkle Topping: Before baking, sprinkle additional red sugar sprinkles on half of the cookies for extra color and texture.
  8. Bake: Bake the cookies in the preheated oven for 10-11 minutes. Look for slightly browned bottoms and pale, soft tops. Start checking around 9 minutes as oven temperatures vary to prevent overbaking.
  9. Cool Cookies: Let the cookies cool on the baking sheets for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving.

Notes

  • For best results, use room temperature cream cheese and butter for easier mixing and smooth dough.
  • If the dough feels too sticky, chill it for 30 minutes before scooping to make handling easier.
  • Keep an eye on the cookies towards the end of baking to avoid overbaking; they should be soft with slightly golden bottoms.
  • These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • To enhance peppermint flavor, you can add crushed peppermint candies on top after baking if desired.

Keywords: Peppermint cookies, cheesecake cookies, holiday cookies, white chocolate chip cookies, festive cookies, peppermint dessert, Christmas cookies

Find it online: https://lucabites.com/peppermint-cheesecake-cookies-recipe/