Peppermint Cheesecake Cookies Recipe

If you’re ready to bake something truly magical this holiday season, you’ve come to the right place! These Peppermint Cheesecake Cookies are the absolute game-changer your cookie platter needs. We’re taking soft, chewy peppermint sugar cookies and stuffing them with a creamy, tangy cheesecake core, then finishing them off with a generous drizzle of white chocolate and a festive shower of crushed peppermint. They are sweet, minty, decadent, and honestly, unreal. Trust me, once you bite into that gooey, cold center, you’ll be putting these on repeat every December!

Why You’ll Love This Recipe

• Holiday Cheer in a Bite: The combination of peppermint and white chocolate instantly screams Christmas! These are the perfect addition to any cookie swap or festive party.
• The Ultimate Surprise Center: Who needs plain cookies when you can have a decadent, creamy pocket of cheesecake filling hiding inside? It’s a delightful texture and flavor contrast.
• Perfectly Balanced Flavors: The cool, bright mintiness of the cookie is beautifully mellowed by the tangy cream cheese and the sweet, silky white chocolate. It’s not too sweet, it’s just right.
• They Look Professional: With the simple white chocolate drizzle and glittering red peppermint pieces, these cookies look like they came straight from a gourmet bakery—but they are totally manageable to make at home!

Ingredients

All you need for this festive bake is a little time and a lot of holiday spirit! Let’s gather the stars of this delicious show.

• Unsalted Butter: Make sure this is properly softened! It’s the foundation of our cookie texture, ensuring a tender, chewy result.
• Granulated Sugar: Provides sweetness and helps the butter achieve that fluffy, creamy consistency when beaten.
• Large Egg: The binding agent for our dough, giving it structure and richness.
• Vanilla Extract: Enhances all the other flavors—don’t skip this, even with the peppermint!
• Peppermint Extract: This is where the magic happens! A small amount goes a long way, giving the cookie that signature cool, minty flavor.
• All-Purpose Flour, Baking Powder, Baking Soda, and Salt: The dry team that provides structure and lift. The baking soda and powder help create that soft, perfect rise.
• Cream Cheese: The heart of our delicious filling! Make sure it’s also softened so you can beat it into a smooth, lump-free cream.
• Powdered Sugar: Gives the cheesecake filling its sweetness and a beautiful, silky texture.
• White Chocolate Chips: Used for the final drizzle. Melting these gives us that smooth, sweet coat that holds the peppermint pieces in place.
• Crushed Peppermint Candies: The finishing touch! They add a delightful crunch and an intense burst of minty flavor. Pro Tip: The finer the crush, the better it sticks!

Note: The exact measurements and detailed quantities for these ingredients will be provided in the comprehensive recipe card located directly below this article.

How to Make the Peppermint Cheesecake Cookies

This recipe is simple, but the secret lies in a little patience (and a little chill time!). Follow these steps and you’ll be on your way to cookie bliss.

Step 1: Cream the Wet Ingredients

In a large bowl, use a hand mixer or stand mixer to beat your softened butter and granulated sugar until the mixture is light and wonderfully fluffy. Next, beat in the egg, vanilla extract, and your crucial peppermint extract until everything is smooth and perfectly combined.

Step 2: Form and Chill the Cookie Dough

In a separate, medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, mixing until a soft, manageable dough forms. Cover the dough and chill it in the fridge for about 20 minutes. This small rest makes the dough much easier to handle!

Step 3: Prep and Freeze the Cheesecake Filling

While the dough is chilling, let’s make the filling! Beat the softened cream cheese and powdered sugar together until you have a smooth, creamy texture. Grab a parchment-lined tray and use a teaspoon to dollop small portions of the cream cheese filling onto it. Pop this tray into the freezer for about 15 minutes. Freezing the filling is the key to wrapping the dough around it without a messy meltdown!

Step 4: Assemble the Cookies

Preheat your oven to $350^\circ\text{F}$ ($175^\circ\text{C}$) and line a baking sheet with parchment paper. Take a tablespoon of the chilled cookie dough and flatten it slightly in your palm. Grab one of the frozen cheesecake dollops, place it in the center of the dough, and carefully wrap the dough around it, pinching the edges to seal completely. Repeat this process until all your cookie dough and filling are used up.

Step 5: Bake and Cool

Arrange the stuffed cookies on your prepared baking sheet. Bake for 10–12 minutes. You want them to look set, but still soft—they should not brown! Let them cool completely on the baking sheet before moving them; they are fragile when warm!

Step 6: Decorate with Topping

Once the cookies are completely cool, melt your white chocolate chips (a quick zap in the microwave usually works well!). Drizzle the melted chocolate generously over the cooled cookies. Immediately sprinkle the crushed peppermint candies on top while the chocolate is still wet. Let the chocolate set and firm up before serving—this helps lock that beautiful peppermint crunch in place!

Pro Tips for Making the Recipe

• Don’t Skip the Chill Time: Chilling both the dough (20 minutes) and the filling (15 minutes) is non-negotiable! It prevents the cookies from spreading too much and keeps the filling intact during assembly.
• Seal the Deal: When wrapping the dough around the frozen filling, ensure the seal is completely tight! Any cracks will cause the cheesecake to bubble out while baking.
• Watch the Clock: These cookies are best when they are slightly under-baked. Take them out at the 10-12 minute mark even if they look slightly pale. This guarantees that soft, chewy texture.
• Crush Candies Easily: Place your peppermint candies in a zip-top bag and use a rolling pin or the bottom of a heavy cup to gently crush them. You want a mix of fine dust and small, glittering chunks.

How to Serve

These beautiful cookies are ready to be the centerpiece of any festive occasion!

• Perfect Pairings: Serve them alongside a mug of cozy hot chocolate (maybe a peppermint mocha?) or a simple, steaming cup of black coffee.
• Cookie Swap Star: These stuffed cookies are unique and always a huge hit at holiday cookie exchanges.
• As a Dessert Bar Treat: Cut them in half to showcase the beautiful cheesecake center for a dessert bar presentation.

Make Ahead and Storage

Storing Leftovers

Place completely cooled cookies in an airtight container. Because of the cream cheese filling, it is best to store them in the refrigerator for up to 4–5 days.

Freezing

You have a couple of options here!

1. Freeze the Dough: Freeze the assembled (but unbaked) cookie dough balls, and then bake them straight from frozen, adding a couple of minutes to the baking time.
2. Freeze Baked Cookies: Once the cookies are baked and cooled, freeze them without the white chocolate topping first. Thaw them overnight, and then add the fresh topping before serving.

Reheating

These are honestly best enjoyed chilled or at room temperature, straight from the fridge! Reheating will soften the filling too much and may cause the topping to melt.

FAQs

1. Can I use a different kind of chocolate for the topping?

You absolutely can! While white chocolate gives the most “snowy” and festive contrast to the peppermint, you can easily substitute it with melted semi-sweet or dark chocolate. The flavor will still be incredible, just a little less bright and a touch richer. The main goal is to have a sticky coating for the crushed candies.

2. Why did my cookies flatten out during baking?

The most common culprit is warm dough or warm filling. Ensure you chill the dough for the full 20 minutes, and the filling must be frozen solid before wrapping the dough around it. Also, make sure your oven temperature is accurate; an oven that’s too cool can cause spreading.

3. Can I make this recipe gluten-free?

Yes, you can! Substitute the all-purpose flour with a good quality 1:1 gluten-free baking blend. Make sure your specific blend includes xanthan gum for the best texture, and follow the rest of the steps exactly as written.

4. I don’t have peppermint extract; can I use vanilla instead?

You can, but then you will just have Cheesecake Cookies, not Peppermint Cheesecake Cookies! If you don’t have the extract but want a minty flavor, you could add a small amount of finely crushed peppermint candy right into the cookie dough itself, but the extract provides the best, most even flavor distribution.