Ingredients

Scale

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:

1/2 cup white chocolate chips, melted (optional, for drizzle)
Crushed candy canes, for garnish

Instructions

Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: Mix the Wet Ingredients
- In a large bowl, cream together the softened butter and cream cheese until smooth and fluffy. Add the granulated sugar and beat until well combined.
- Beat in the egg, vanilla extract, and peppermint extract until smooth and fully incorporated.
Step 3: Add the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the crushed candy canes for that signature peppermint crunch.
Step 4: Shape the Cookies
- Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 5: Bake
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 6: Drizzle and Garnish (Optional)
- Once the cookies have cooled, drizzle with melted white chocolate and sprinkle with extra crushed candy canes for a festive touch.

Variation:

For a twist, try adding a handful of chocolate chips to the dough or replacing the peppermint extract with a bit of orange extract for a citrusy holiday flavor.

Notes

Do not overbake the cookies, as they are meant to be soft and chewy. Check them around 10 minutes to avoid crispiness.

Serving Suggestions:

These peppermint cheesecake cookies are perfect for holiday cookie exchanges, as a sweet treat with coffee or hot cocoa, or as part of a festive dessert platter.

Tips:

Chill the Dough: If the dough feels too soft, refrigerate it for about 30 minutes before shaping the cookies. This will help them hold their shape while baking.
White Chocolate Drizzle: If you don’t have white chocolate chips, you can also drizzle melted white chocolate bars or use store-bought frosting for an easy topping.

Prep Time: 15 minutes
Cook Time: 10-12 minutes

Nutrition

Serving Size: 24 cookies
Calories: Approx. 150 per cookie
Sodium: 60 mg
Protein: 2 g