Peppermint Cheesecake Cookies

Why You’ll Love This Recipe

I like how effortlessly these cookies come together—no chilling required, and they bake up beautifully every time. The cream cheese adds a tender, almost melt-in-your-mouth texture, while the peppermint bits give a crisp bite that feels like pure holiday cheer. A drizzle of white chocolate and a sprinkle of crushed candy canes on top take them from delicious to irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

• 1 cup unsalted butter, softened

• 1 (8-ounce) package cream cheese, softened

• 1 1/4 cups granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1/2 teaspoon peppermint extract

• 2 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup crushed candy canes (plus extra for topping)

For the Topping (Optional):

• 1/2 cup white chocolate chips, melted

• Additional crushed candy canes for garnish

Directions

1. Preheat the oven: I set it to 350°F (175°C) and line two baking sheets with parchment paper to make cleanup easier.

2. Make the dough base: In a large bowl, I cream together the softened butter and cream cheese until smooth and fluffy. Then I mix in the sugar until fully blended. After that, I add the egg, vanilla, and peppermint extract.

3. Add the dry ingredients: In a separate bowl, I whisk together the flour, baking powder, baking soda, and salt. I slowly add this to the wet mixture, mixing just until everything’s combined. Then I gently fold in the crushed candy canes.

4. Shape and bake: Using a tablespoon or cookie scoop, I form small dough balls and space them 2 inches apart on the baking sheets. I bake them for 10–12 minutes, just until the edges are lightly golden.

5. Cool and decorate: After letting the cookies cool on the pan for 5 minutes, I transfer them to a wire rack. Once completely cool, I drizzle them with melted white chocolate and sprinkle with more crushed candy canes.

Servings and timing

This recipe makes 24 cookies, and I can have them ready in under 30 minutes from start to finish. Prep takes 15 minutes, baking is around 12 minutes, and they’re best enjoyed once fully cooled.

Variations

• Chocolate peppermint: I sometimes stir in mini chocolate chips or swap the white chocolate drizzle for dark chocolate.

• Nutty crunch: Crushed peppermint bark or chopped almonds make a nice addition to the topping.

• Gluten-free version: Use a 1:1 gluten-free flour blend if needed—these cookies still bake up soft and delicious.

Storage/Reheating

I keep these in an airtight container at room temperature for up to 5 days. If I need to make them ahead, I freeze the baked cookies in a single layer and enjoy them within a month. When serving from frozen, I let them thaw at room temperature before adding the drizzle and garnish.

FAQs

Can I use peppermint extract instead of crushed candy canes?

Yes, but I like using both for maximum flavor and texture. The crushed candy canes also give a festive look.

Why do my cookies spread too much?

Make sure the butter and cream cheese are just softened, not melted. Over-creaming the dough or baking on a hot pan can also cause spreading.

Can I freeze the dough?

Absolutely. I scoop the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. I bake them straight from frozen, adding a minute or two to the baking time.

What if I don’t like white chocolate?

You can skip the drizzle or use a different topping like a powdered sugar dusting, dark chocolate drizzle, or even a cream cheese glaze.

Are these cookies soft or crunchy?

They’re soft and slightly chewy in the center, with a light crispness on the edges and from the candy canes.

Conclusion

These Peppermint Cheesecake Cookies are everything I want in a holiday cookie—festive, creamy, sweet, and full of flavor. They come together quickly, look beautiful on a cookie tray, and bring that perfect balance of rich and refreshing. Whether I’m baking for a cookie exchange or just treating myself, these are always a holiday win.