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Peppermint Cheesecake Cookies

A close-up of a stack of delicious peppermint cheesecake cookies, topped with crushed candy canes.

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Soft, festive cookies with a creamy cheesecake center and crushed candy canes, perfect for holiday cookie trays and exchanges.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup crushed candy canes
  • 1/2 cup white chocolate chips (optional)

Instructions

  1. In a large bowl, cream together the softened butter and cream cheese until smooth.
  2. Beat in the granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Stir in the crushed candy canes and white chocolate chips, if using.
  7. Cover the dough and chill for at least 1 hour, or until firm enough to shape.
  8. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
  10. Bake for 10-12 minutes, or until the edges are lightly golden. The centers should still look slightly soft.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, ensure your butter and cream cheese are fully softened.
  • You can make the dough ahead of time and store it in the refrigerator for up to 3 days.
  • These cookies freeze well. Store cooled cookies in an airtight container in the freezer for up to 3 months.
  • For a smoother cheesecake center, you can use cream cheese frosting instead of softened cream cheese.

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