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Peppermint Cheesecake Cookies

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These festive cookies blend creamy cheesecake with peppermint crunch for the ultimate holiday treat—soft, rich, and finished with a white chocolate drizzle.

Ingredients

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

Instructions

Preheat Oven:
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Mix Wet Ingredients:
Cream butter and cream cheese until smooth and fluffy. Add sugar and beat until well combined. Mix in egg, vanilla, and peppermint extracts.

Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to wet mixture, stirring just until combined. Fold in crushed candy canes.

Shape the Dough:
Scoop dough into rounded tablespoons and place on prepared baking sheets, 2 inches apart.

Bake:
Bake for 10–12 minutes, or until edges are lightly golden and centers are set. Let cool on baking sheet for 5 minutes, then transfer to a wire rack.

Optional Topping:
Once cooled, drizzle with melted white chocolate and sprinkle with extra crushed candy canes for a festive finish.

Notes

Softened Butter & Cream Cheese: Ensure both are at room temperature for best texture.

Cooling Matters: Let cookies cool fully before adding white chocolate drizzle.

Make Ahead: Dough can be made ahead and refrigerated overnight—bring to room temp before baking.

Storage: Store in an airtight container for up to 5 days or freeze for up to 1 month.

Find it online: https://allrecipesmade.com/peppermint-cheesecake-cookies/