Best Peppermint Cheesecake Cookies Recipe

Introduction

These Best Peppermint Cheesecake Cookies offer a delightful twist on traditional cookies, combining creamy cheesecake flavor with refreshing peppermint and rich chocolate chips. Perfect for the holidays or any time you crave a festive treat, they’re easy to make and incredibly satisfying.

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 the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a large bowl, beat together softened butter and cream cheese until creamy. Gradually mix in granulated and powdered sugars until the mixture is fluffy.
3. Step 3: Add eggs one at a time, mixing well after each addition, then stir in the peppermint extract.
4. Step 4: In another bowl, whisk together the flour and baking soda. Gradually combine this dry mixture with the wet ingredients until fully incorporated.
5. Step 5: Gently fold in the chocolate chips.
6. Step 6: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart. Bake for 10–12 minutes or until the edges are golden brown.

Tips & Variations

• For a stronger peppermint flavor, add an extra half teaspoon of peppermint extract, but be careful not to overpower the cheesecake taste.
• Try substituting white chocolate chips for a sweeter, creamier variation.
• Chill the dough for 30 minutes before baking to help the cookies hold their shape better.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 2 months. Reheat briefly in a microwave or oven to enjoy their soft texture again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for this recipe?

It’s best to use full-fat cream cheese to achieve the creamy texture and rich flavor these cookies rely on. Low-fat versions may affect the texture and taste.

How do I prevent the cookies from spreading too much while baking?

Make sure your butter and cream cheese are softened but not melted, and consider chilling the dough for about 30 minutes before baking to reduce spreading.

Best Peppermint Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.8 from 99 reviews

These Best Peppermint Cheesecake Cookies combine the creamy richness of cheesecake with the refreshing flavor of peppermint and the delightful addition of chocolate chips. Soft, creamy, and perfectly spiced with a hint of mint, these cookies are perfect for holiday celebrations or any time you crave a festive treat.

• Author: Victoria
• 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: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
2. Cream Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese together until creamy and smooth, creating a rich base for your cookie dough.
3. Add Sugars: Gradually mix in the granulated sugar and powdered sugar to the creamed mixture, beating until the mixture is light and fluffy, ensuring a sweet and velvety texture.
4. Incorporate Eggs and Peppermint: Add the eggs one at a time, mixing thoroughly after each addition to ensure proper blending. Then, stir in the peppermint extract to infuse the dough with a refreshing mint flavor.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda, making sure they are evenly mixed to provide the right structure to the cookies.
6. Mix Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, folding and mixing until just combined to avoid overworking the dough which can result in tough cookies.
7. Fold in Chocolate Chips: Gently fold the chocolate chips into the dough, distributing them evenly throughout for bursts of chocolate in every bite.
8. Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart to allow room for spreading during baking.
9. Bake: Bake in the preheated oven for 10–12 minutes or until the edges turn golden brown, indicating the cookies are perfectly baked yet soft inside.
10. Cool: Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

• Make sure to use room temperature eggs and softened butter and cream cheese for easier mixing and a better texture.
• Do not overmix the dough once the flour is added to keep the cookies tender and soft.
• For a more intense peppermint flavor, you can add a little extra peppermint extract but avoid adding too much to prevent bitterness.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
• You can substitute chocolate chips with white chocolate chips for a different twist.

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