Description
These White Chocolate Peppermint Cheesecake Cookies combine rich and creamy cheesecake centers wrapped in festive peppermint-flavored cookie dough studded with white chocolate chips and crushed candy canes. Perfectly soft and chewy with a refreshing minty twist, these cookies are a delightful holiday treat that impresses with both flavor and presentation.
Ingredients
Scale
For the Cheesecake Filling:
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/8 tsp peppermint extract
- 1/2 tsp vanilla extract
For the Peppermint Cookies:
- 1 3/4 cups (218 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 heaping cup (200 g) white chocolate chips
- 1/2 cup (90 g) crushed candy cane pieces
- 1/4 cup granulated white sugar, for rolling the dough in
- Extra crushed candy cane pieces for sprinkling
Instructions
- Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper to prevent sticking. In a small mixing bowl, add the cold cream cheese, granulated sugar, peppermint extract, and vanilla. Using an electric mixer on medium-high speed, beat until the mixture is fluffy and the sugar dissolves, about 2 minutes.
- Portion Cheesecake Balls: Scoop the cheesecake mixture into sixteen 2-teaspoon-sized portions onto the lined baking sheet. Place the cheesecake balls into the freezer until completely frozen and firm, ensuring easy handling later.
- Preheat Oven & Prep Baking Sheets: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside this dry mixture.
- Cream Butter and Sugars: In a large bowl, use an electric hand mixer or stand mixer to cream the softened unsalted butter, light brown sugar, and granulated sugar together on high speed until the mixture is light and fluffy, about 2 minutes. Scrape the bowl sides as necessary.
- Add Egg Yolks & Flavors: To the butter mixture, add the egg yolks, peppermint extract, and vanilla extract. Mix on medium speed for one minute until pale and fluffy.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
- Incorporate Mix-ins: Fold in the crushed candy cane pieces and white chocolate chips gently with a rubber spatula, distributing them evenly throughout the dough.
- Assemble Cookies: Using a 2-tablespoon cookie scoop, portion the dough into 16 balls. Flatten each dough ball slightly, then place one frozen cheesecake ball in the center. Encase the cheesecake completely with cookie dough, rolling to form a smooth ball. Roll each ball in granulated sugar to coat.
- Bake Cookies: Place the dough balls on prepared baking sheets, spacing them evenly. Bake 6 cookies at a time in the preheated oven for 10 minutes 30 seconds to 12 minutes until edges are set and lightly golden.
- Shape Cookies Immediately: Right after removing cookies from the oven, use a large circular cookie cutter or a spoon to gently press the spread cookies back into a neat circular shape, helping them stay thicker and chewier.
- Cool and Finish: Allow cookies to cool on the baking sheet for 10 minutes to set, then transfer to a wire rack to cool completely. Sprinkle additional crushed candy cane pieces on top for a festive finishing touch before serving.
Notes
- Keep cheesecake balls frozen until ready to assemble cookies to prevent melting inside dough.
- Using a cookie scoop helps ensure uniform cookie sizes for even baking.
- If you don’t have a large cookie cutter for shaping, a spoon can be used to gently push edges back together.
- Allow cooling on the baking sheet before transferring to a wire rack to avoid breaking soft cookies.
- For stronger peppermint flavor, adjust peppermint extract slightly but avoid overpowering the cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
