Description
These White Chocolate Peppermint Cheesecake Cookies combine creamy cheesecake filling with festive peppermint-flavored cookies and white chocolate chips.
Ingredients
Scale
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/8 tsp peppermint extract
- 1/2 tsp vanilla extract
- 1 3/4 cups (218 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 heaping cup (200 g) white chocolate chips
- 1/2 cup (90 g) crushed candy cane pieces
- 1/4 cup granulated white sugar, for rolling the dough
- Extra crushed candy cane pieces for sprinkling
Instructions
- Line a small cookie sheet with parchment paper. In a small mixing bowl, combine cream cheese, granulated white sugar, peppermint extract, and vanilla extract. Beat until fluffy, about 2 minutes.
- Scoop cheesecake mixture into 16 portions onto the prepared baking sheet. Freeze until solid.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter, light brown sugar, and granulated white sugar together until fluffy, about 2 minutes. Scrape down bowl sides as needed.
- Add egg yolks, vanilla extract, and peppermint extract to the butter mixture. Mix until pale and fluffy, about 1 minute.
- Gradually add the dry mixture to the wet ingredients until just combined.
- Fold in white chocolate chips and crushed candy cane pieces until evenly distributed.
- Scoop dough into 16 portions and roll into balls. Flatten each ball and place a frozen cheesecake ball in the center. Enclose the cheesecake with dough and roll into a smooth ball. Roll in granulated sugar.
- Arrange stuffed cookies on the prepared baking sheet. Bake for 10 minutes and 30 seconds to 12 minutes until edges are set.
- Press a cookie cutter around each cookie to reshape while warm.
- Cool on the baking sheet for 10 minutes, then transfer to a wire rack. Sprinkle with extra crushed candy cane pieces before serving.
Notes
- Ensure the cheesecake balls are frozen solid before wrapping.
- Use room temperature egg yolks for better mixing.
- Store cookies in an airtight container for freshness.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 16g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: White Chocolate Peppermint Cheesecake Cookies, Holiday Cookies, Festive Treats