Best Peppermint Cheesecake Cookies Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
- 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.
- 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.
- 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.
- 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.
- 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.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the dough, distributing them evenly throughout for bursts of chocolate in every bite.
- 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.
- 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.
- 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
