White Chocolate Peppermint Cheesecake Cookies Recipe

If you’re anything like me and love the magical combo of creamy cheesecake, refreshing peppermint, and sweet white chocolate, then this White Chocolate Peppermint Cheesecake Cookies Recipe is going to be your new obsession. These cookies are soft, chewy, and filled with a surprise cheesecake center that melts in your mouth—seriously, they’re fan-freaking-tastic and perfect for holiday baking or anytime you want a treat that feels a little extra special.

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Ingredients You’ll Need

Getting the right ingredients for this White Chocolate Peppermint Cheesecake Cookies Recipe is key to nailing that perfect balance of creamy, pepperminty, and sweet. I recommend using good-quality cream cheese and fresh peppermint extract—you’ll really taste the difference. Also, choosing crushed candy canes over peppermint candies keeps it crunchy without being too hard on your teeth.

• Cream cheese: Use cold cream cheese for the cheesecake filling to get that fluffy, smooth texture when whipped.
• Granulated white sugar: Needed both in the cheesecake filling and cookie dough for just the right sweetness and texture.
• Peppermint extract: Adds that festive minty flavor—be careful to measure as it’s potent!
• Vanilla extract: Balances flavors beautifully and enhances the cookie’s sweetness.
• All-purpose flour: Spoon and level when measuring to avoid dense cookies.
• Baking powder & baking soda: Work together to give the cookies a nice rise and soft crumb.
• Salt: Enhances the flavors and balances the sweetness perfectly.
• Unsalted butter: Softened butter ensures your dough mixes well and bakes up tender.
• Light brown sugar: Adds moisture and a subtle caramel flavor that makes the cookie irresistible.
• Egg yolks: Contribute to richness and help create chewy cookies.
• White chocolate chips: The star sweet bursts of creamy, milky goodness in every bite.
• Crushed candy cane pieces: Provide festive color and crunchy peppermint bursts.
• Extra granulated sugar: For rolling the cookie dough balls, adding a lovely sparkle and slight crunch.

Variations

I love experimenting with this White Chocolate Peppermint Cheesecake Cookies Recipe to suit different occasions or diet needs—it makes the process even more fun. Plus, customizing lets you feel like the recipe really belongs to you.

• Gluten-Free: I swapped in a gluten-free all-purpose flour blend once and the cookies still turned out wonderfully soft and chewy.
• Mint Intensity: You can dial up the peppermint extract a bit if you want a stronger mint flavor, but start small—peppermint can take over quickly!
• Chocolate Swap: For a deeper chocolate flavor, try mixing in milk chocolate chips instead of white, though I personally adore the white chocolate contrast here.
• Vegan Adaptation: I’ve experimented with vegan cream cheese and vegan butter replacements; just make sure the substitutes don’t affect the dough’s texture.

How to Make White Chocolate Peppermint Cheesecake Cookies Recipe

Step 1: Prepare the Cheesecake Filling

Start by lining a small baking sheet with parchment paper—this makes cleanup easy and keeps the cheesecake balls from sticking. Then, in a small bowl, beat the cold cream cheese with sugar, peppermint, and vanilla until it’s fluffy and smooth. This takes about two minutes with an electric mixer, and it’s so satisfying to watch it turn creamy. Use a teaspoon to scoop sixteen small portions onto your tray, then pop those into the freezer until they’re rock solid—this step is crucial because the cheesecake filling needs to be very firm before we bake.

Step 2: Mix the Cookie Dough

While the cheesecake filling chills, preheat your oven to 350°F, and line two baking sheets with parchment paper. Whisk together your dry ingredients—flour, baking soda, baking powder, and salt—then set aside. In a large bowl, beat softened butter with brown and white sugar until light and fluffy; this might take a couple of minutes, but it makes the cookies tender and sweet. Mix in the egg yolks, peppermint extract, and vanilla until you get a pale, creamy batter. Gradually add the dry ingredients on low speed to avoid flour clouds, then fold in the crushed candy canes and white chocolate chips gently, so they don’t get smashed.

Step 3: Form and Fill the Cookies

This is the fun, slightly tricky part. Using a 2-tablespoon scoop, portion out the cookie dough and roll into balls. Then gently flatten each one, and place a frozen cheesecake ball in the center. Carefully wrap the cookie dough around the cheesecake, making sure it’s sealed completely so the cheesecake won’t leak during baking. Roll the dough ball gently in granulated sugar for a pretty sparkle. Keep the cheesecake balls frozen until just before you use them—this keeps everything tight and makes forming easier.

Step 4: Bake and Shape

Bake six cookies per sheet for 10 ½ to 12 minutes—watch for edges that look set but centers still soft. Right when you pull these babies out of the oven, grab a large circular cookie cutter (or a spoon if you don’t have one), and gently press around each cookie to reform it into a perfect circle. This little hack stops them from spreading out too thin and makes the cookie thicker and chewier, which I absolutely love. Let them cool on the baking sheet for ten minutes before transferring to a wire rack to cool completely. For an extra festive touch, sprinkle with more crushed candy canes right before serving.

How to Serve White Chocolate Peppermint Cheesecake Cookies Recipe

Garnishes

I like to sprinkle these cookies with extra crushed candy cane bits just before serving. It not only looks festive but adds a touch of crunch right at the end of each bite. You could also add a light drizzle of melted white chocolate for a fancy touch if you’re feeling extra indulgent.

Side Dishes

These cookies pair beautifully with a warm cup of coffee, hot chocolate, or even peppermint tea. For holiday gatherings, I love serving them alongside a cheese platter or fruit so the sweet and minty cookies offer a nice contrast to savory and fresh flavors.

Creative Ways to Present

I’ve wrapped a bunch of these cookies in clear cellophane tied with red and green ribbons for holiday gifting. For parties, arranging them on a platter with fresh evergreen sprigs and a sprinkle of powdered sugar looks gorgeous and adds to the festive vibe.

Make Ahead and Storage

Storing Leftovers

Store these cookies in an airtight container at room temperature for up to four days. I’ve found keeping them in a single layer works best so they don’t stick together, and leaving a small piece of bread in the container helps keep them soft and fresh.

Freezing

These cookies freeze really well once baked. I like to freeze them on a tray first, then transfer them to a resealable freezer bag. When you want one, just thaw at room temperature for an hour—it’ll taste almost fresh-baked!

Reheating

To revive that fresh-baked softness, pop the cookie in a microwave for about 10-15 seconds. This softens the white chocolate slightly and refreshes the cheesecake center too—yum!

FAQs

Final Thoughts

This White Chocolate Peppermint Cheesecake Cookies Recipe holds a special place in my heart—not only because it’s a showstopper at parties, but because it’s one of those recipes that genuinely makes you feel like a baking rockstar. Every bite brings together nostalgia and joy, and I promise you’ll love sharing these with your family and friends. Give it a go, and I’m betting these cookies will become a festive favorite you’ll bake year after year.

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