Name: Irresistibly Chewy White Chocolate Peppermint Cheesecake Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 72 min
Ingredients: 6 oz Cream Cheese (cold); 3 tbsp Granulated White Sugar; 1/8 tsp Peppermint Extract; 1/2 tsp Vanilla Extract; 3/4 cup Unsalted Butter (softened); 3/4 cup Light Brown Sugar (packed); 2 Egg Yolks (at room temperature); 1 3/4 cups All-Purpose Flour (spooned and leveled); 1/2 tsp Baking Soda; 1/2 tsp Baking Powder; 1/2 tsp Salt; 1/2 tsp Peppermint Extract; 2 tsp Vanilla Extract; 1 heaping cup White Chocolate Chips (about 200 g); 1/2 cup Crushed Candy Cane Pieces; Extra Crushed Candy Cane Pieces (for sprinkling)

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As I unwrapped the sweet anticipation of the holiday season, the smell of peppermint wafted through my kitchen, instantly transporting me to festive gatherings of years past. What better way to celebrate than with Chewy White Chocolate Peppermint Cheesecake Cookies? These delightful treats blend the richness of creamy cheesecake with the refreshing zing of peppermint, delivering an irresistible combination that’s sure to impress everyone at your holiday table. Not only are they quick to whip up, but they also bring a touch of festive cheer to any gathering. Imagine the surprise when your friends discover the creamy filling hidden within each chewy bite! Are you ready to fill your home with the cozy scents of Christmas and create memories one cookie at a time?

Why Are These Cookies So Special?

Irresistibly chewy texture: Each bite melds creaminess with a soft, chewy exterior that’s simply addicting.
Festive flavors: The refreshing peppermint and rich white chocolate create an unforgettable holiday delight.
Easy to make: Simple steps ensure even novice bakers can impress with handmade treats.
Hidden surprise: Enjoy the delightful cheesecake filling tucked within each cookie, adding an element of fun!
Perfect for gatherings: These cookies will shine at any holiday party, making them a sure hit among family and friends.

If you love adding unique twists to your treats, be sure to check out our Cookies Cream Oreo for another festive favorite!

White Chocolate Peppermint Cheesecake Cookies

Get ready to bake your holiday spirit into these delightful cookies!

For the Cheesecake Filling

Cream Cheese (6 oz, cold) – Acts as the base for the creamy cheesecake filling; keep it cold for the best texture.
Granulated White Sugar (3 tbsp) – Sweetens the filling; you can substitute with a sugar alternative if desired.
Peppermint Extract (1/8 tsp) – Infuses the filling with a refreshing mint flavor; can be replaced with vanilla extract for a non-mint version.
Vanilla Extract (1/2 tsp) – Adds depth to the cheesecake filling’s flavor.

For the Cookie Dough

Unsalted Butter (3/4 cup, softened) – Provides moisture and richness; feel free to use margarine as an alternative.
Light Brown Sugar (3/4 cup, packed) – Adds moisture and a slight caramel flavor to the cookies.
Egg Yolks (2, at room temperature) – Enriches the dough and helps bind the ingredients together.
All-Purpose Flour (1 3/4 cups, spooned and leveled) – Provides structure to the cookies; ensure it’s measured correctly for the best result.
Baking Soda (1/2 tsp) & Baking Powder (1/2 tsp) – Leavening agents that help the cookies rise beautifully.
Salt (1/2 tsp) – Enhances flavor throughout the dough.
Peppermint Extract (1/2 tsp) – Adds a delightful mint flavor to the cookie dough, tying in with the cookie’s festive inspiration.
Vanilla Extract (2 tsp) – Complements the cookie flavor, balancing the sweetness.

For the Mix-Ins

White Chocolate Chips (1 heaping cup, about 200 g) – Provide sweetness and a creamy texture; feel free to swap with semi-sweet chocolate chips for a different touch.
Crushed Candy Cane Pieces (1/2 cup) – Adds a crunchy peppermint texture and a festive flair; peppermint chips can be an alternative.
Extra Crushed Candy Cane Pieces (for sprinkling) – Enhances presentation and adds a pop of flavor before serving.

Step‑by‑Step Instructions for White Chocolate Peppermint Cheesecake Cookies

Step 1: Make Cheesecake Filling
In a mixing bowl, beat 6 oz of cold cream cheese with 3 tablespoons of granulated white sugar, 1/8 teaspoon of peppermint extract, and 1/2 teaspoon of vanilla extract until fluffy and smooth. Once well combined, use a cookie scoop to portion out the mixture onto a lined tray. Place the tray in the freezer for about 30 minutes, or until the cheesecake filling is firm.

Step 2: Prepare Cookie Dough
In a separate bowl, whisk together 1 3/4 cups of spooned and leveled all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. In another mixing bowl, cream together 3/4 cup of softened unsalted butter, 3/4 cup of packed light brown sugar, and 1/4 cup of granulated white sugar until the mixture becomes light and fluffy, about 3-4 minutes.

Step 3: Combine Mixtures
Incorporate the two room-temperature egg yolks, 1/2 teaspoon of peppermint extract, and 2 teaspoons of vanilla extract into the butter-sugar mixture, mixing until smooth. Gradually add the dry ingredient mixture to the wet ingredients, blending thoroughly until just combined. Fold in 1 heaping cup of white chocolate chips and 1/2 cup of crushed candy cane pieces to ensure an even distribution in the cookie dough.

Step 4: Form Cookies
Preheat your oven to 350°F (175°C). Take about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place a frozen cheesecake ball in the center and carefully encase it with the dough, rolling it into a ball. Roll the cookie ball in granulated sugar, ensuring it is coated well, and place it on a parchment-lined baking sheet, leaving space between each cookie.

Step 5: Bake
Transfer the baking sheet with the formed cookies into the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers will look slightly soft, which is perfect, as they will continue to set after removing from the oven. Keep an eye on them to avoid overbaking and achieve that delightful chewy texture.

Step 6: Cool and Serve
Once baked, carefully remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Transfer them to a wire rack to cool completely. Before serving, sprinkle the cookies with extra crushed candy cane pieces to enhance their festive appearance and add an extra crunch, making your White Chocolate Peppermint Cheesecake Cookies irresistible!

White Chocolate Peppermint Cheesecake Cookies Variations

Feel free to let your creativity shine as you make these festive cookies uniquely yours!

Andes Chips: Substitute crushed candy canes with Andes peppermint chips for a rich, chocolaty twist that enhances the flavor profile.
Gluten-Free: Use a gluten-free all-purpose flour blend to create a delightful treat suitable for those with dietary restrictions. It’s a wonderful way to ensure everyone can indulge!
Caramel Delight: Replace white chocolate chips with caramel chips for an unexpected sweet and salty flavor combination that will tantalize your taste buds.
Nutty Addition: Add 1/2 cup of chopped walnuts or pecans to the cookie dough for a delightful crunch that complements the creamy center beautifully. Imagine the nutty aroma wafting through your kitchen!
Less Sugar: Try coconut sugar in place of granulated sugar for a lighter, lower-glycemic option that doesn’t compromise flavor. It adds a slight caramel note, too!
Spicy Kick: Mix in a pinch of cayenne pepper to the cookie dough for a surprising heat that perfectly contrasts the sweet peppermint flavor. This bold twist will leave everyone guessing!
Chocolate Base: Incorporate cocoa powder into the dough (about 1/4 cup) for a chocolate cookie base that pairs beautifully with the creamy filling. Who can resist a rich chocolate cookie?
Minty Green: For a pop of color and extra minty goodness, fold in a few drops of green food coloring into the dough before baking. These festive treats will be even more enchanting on your holiday table!

Looking for more delightful recipes? Check out our delectable Healthy Chocolate Cookies or our heavenly Caramelized Banana Cheesecake for your next baking adventure.

What to Serve with Chewy White Chocolate Peppermint Cheesecake Cookies

Imagine the joy of pairing your delightful cookies with warm, festive drinks and scrumptious sides that enhance their sweetness while offering comforting flavors.

Rich Hot Cocoa: A smooth and creamy cocoa brings warmth and richness, perfectly complementing the minty freshness of the cookies.
Peppermint Mocha: This coffee blend offers a delightful fusion of espresso and chocolate, echoing the cookie’s flavors and boosting your holiday spirit.
Vanilla Ice Cream: The creamy goodness of vanilla ice cream adds a cool contrast to the warm cookies, making each bite a memorable experience.
Christmas Fruit Salad: A refreshing mix of citrus and berries provides a vibrant, fruity balance to the sweetness of the cookies, cleansing your palate beautifully.
Spiced Apple Cider: Hot, spiced cider introduces warmth and spices that harmonize beautifully with the holiday flavors in your cookies. It’s a cozy pairing!
Gingerbread Muffins: The spiced profile of gingerbread muffins echoes the holiday theme, providing a delightful variety for your treat spread this season.
Chocolate Dipped Pretzels: The combination of sweet and salty creates a delightful contrast to the peppermint cookie, ensuring there’s something for everyone at the table.
Festive Cheese Platter: A selection of sharp and creamy cheeses invites sophistication, while the richness balances the sweetness of the cookies.
Minty Green Tea: A calming cup of green tea with a hint of mint can cleanse the palate and keep things light alongside your sweet treats.
Hot Buttered Rum: For an adult twist, this warm, spiced drink creates a luxurious pairing with the cookies, perfect for holiday mingling.

Expert Tips for White Chocolate Peppermint Cheesecake Cookies

Chill Your Filling: Make sure to freeze the cheesecake filling well; a soft filling may leak during baking, ruining the cookie surprise.
Measure Flour Correctly: Always spoon flour into your measuring cup to avoid packing it down. This ensures your cookies stay soft and chewy, not dense!
Perfect Baking Time: Aim for cookie edges to be lightly golden while the center remains soft. Overbaking leads to a hard texture instead of chewy goodness.
Avoid Overmixing: When combining wet and dry ingredients, mix until just combined. Overmixing can create tough cookies, so embrace that gentle fold!
Use Quality Ingredients: The better your ingredients, the tastier your cookies will be! Invest in high-quality white chocolate for a superior flavor experience.

Storage Tips for White Chocolate Peppermint Cheesecake Cookies

Room Temperature: Store cookies in an airtight container for up to 3 days. This will keep them chewy and flavorful as they soak in their own deliciousness.

Fridge: If you want to extend freshness, keep them in the refrigerator for up to a week. Ensure they are well-wrapped to avoid drying out.

Freezer: For longer storage, freeze the cookies in an airtight container or freezer bag for up to 2 weeks. When ready to enjoy, thaw at room temperature or warm gently in the oven.

Reheating: To restore that fresh-baked taste, reheat in the oven at 350°F for about 5-8 minutes. This will rejuvenate the creamy center of your White Chocolate Peppermint Cheesecake Cookies!

Make Ahead Options

These White Chocolate Peppermint Cheesecake Cookies are perfect for those busy holiday weeks when time is precious! You can prepare the cheesecake filling (6 oz of cream cheese, 3 tbsp of sugar, peppermint, and vanilla) up to 24 hours in advance by portioning it and freezing the balls. Additionally, you can make the cookie dough and refrigerate it for up to 3 days, ensuring freshness by wrapping it tightly in plastic wrap. When you’re ready to bake, simply form the cookies around the frozen cheesecake, roll in sugar, and bake according to the recipe. This way, you’ll have festive, delicious cookies with minimal last-minute effort!

White Chocolate Peppermint Cheesecake Cookies Recipe FAQs

What is the best way to select cream cheese for the cheesecake filling?
Absolutely! When choosing cream cheese, opt for the block type, not the spreadable version. Make sure it’s cold to achieve the right texture for your filling. Look for a brand that has a smooth, creamy consistency, and avoid cream cheese with any additives or flavorings to keep your flavors pure.

How should I store my White Chocolate Peppermint Cheesecake Cookies?
Store your cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresher longer, refrigerate them for up to a week in a well-wrapped container. Just make sure to let them sit at room temperature for a bit before enjoying for that soft, chewy goodness!

Can I freeze the cheesecake filling separately?
Yes, you can! To freeze the cheesecake filling, scoop it into small balls and place them on a parchment-lined tray to freeze individually for about 30 minutes. Once firm, transfer the balls to an airtight container or freezer bag and store for up to 3 months. When you’re ready to bake, just pop the cheesecake balls into your cookie dough directly from the freezer.

What should I do if my cookie dough seems too dry?
If you find your cookie dough is too dry and crumbly, add in a tablespoon of milk or melted butter to bring it together. Mix softly until it combines, being careful not to overwork the dough, which could lead to denser cookies.

Are there any dietary considerations I should be aware of for this recipe?
Very! If you’re concerned about allergy ingredients, you might consider using gluten-free flour to substitute all-purpose flour. For a dairy-free option, try using vegan cream cheese and butter. However, keep in mind that the taste and texture may vary slightly. Always double-check ingredient labels for any allergens, especially if making for guests with sensitivities.

How can I make sure my cookies don’t spread too much while baking?
To prevent excessive spreading, chill your formed cookie balls in the refrigerator for about 15-20 minutes before baking. Additionally, ensure your butter is softened but not melted—it should be creamy, not runny! This will help maintain the cookies’ shape, giving you that perfect chewy bite.