Peppermint Cheesecake Cookies
Delight in the festive Peppermint Cheesecake Cookies, a perfect fusion of creamy cheesecake filling and refreshing mint flavors, ideal for holiday gatherings.
Ingredients
For the Cookie Base
- 1.5 cups all-purpose flour Provides a tender and fluffy base.
- 0.5 teaspoon baking soda Ensures the cookies rise perfectly.
- 0.25 teaspoon salt Enhances flavors and balances the sweetness.
- 0.5 cup butter, softened Adds richness and a buttery aroma.
- 1 cup brown sugar Brings depth and a hint of caramel flavor.
- 1 large egg Helps bind the ingredients and adds moisture.
- 1 teaspoon vanilla extract Infuses warmth and sweetness.
- 0.5 teaspoon peppermint extract Provides refreshing flavor.
For the Cheesecake Filling
- 4 oz cream cheese, softened Adds a creamy texture.
- 0.25 cup powdered sugar Sweetens the cheesecake filling.
- 0.25 cup crushed peppermint candies For crunch and burst of mint flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the all-purpose flour, baking soda, and salt.
- In another bowl, beat the softened butter with brown sugar until fluffy.
- Add the egg, vanilla extract, and peppermint extract; mix until combined.
- Gradually fold in the dry ingredients until just combined.
- In a separate bowl, whip the cream cheese and powdered sugar until smooth.
Assembly
- Scoop cookie dough onto a lined baking sheet, making an indentation in the center.
- Fill the indentation with cheesecake filling and sprinkle crushed peppermint candies on top.
Baking
- Bake for 10-12 minutes until edges are golden and centers are soft.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Ensure butter is at room temperature for a fluffy texture. Don't skip the chilling step after baking for moisture retention.