If you’re a fan of all things peppermint and cheesecake, you’re in for a real treat with these Peppermint Cheesecake Cookies. Soft, creamy, and bursting with white chocolate chips, these cookies are perfect for the holiday season. They’re easy to make and will bring a festive flair to any holiday gathering! Let’s dive right into the recipe!

How to Make Peppermint Cheesecake Cookies

Ingredients you’ll need for this recipe

8 ounces cream cheese (room temperature)
½ cup butter (room temperature)
1 ¼ cup granulated sugar
2 eggs
1 teaspoon peppermint extract
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup white milk chocolate chips
Red sugar sprinkles

Step by Step Guide

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.

2. In a medium bowl, whisk together your flour, baking powder, and salt. Set this aside for a minute while you whip up the creamy goodness.

3. In a separate bowl, beat the cream cheese and butter at high speed until smooth and creamy (about 1-2 minutes). It should look dreamy and luscious.

4. Toss in the eggs and peppermint extract. Beat for another minute until everything is nicely combined. Now stir in the white chocolate chips for that extra bite of sweetness.

5. Gradually add the dry ingredients to your cream cheese mixture, about a cup at a time. Stir until everything is just combined – be careful not to overmix! Add a generous amount of red sugar sprinkles and give it one or two more gentle stirs.

6. Use a cookie scoop (or a tablespoon) to drop dough balls onto your prepared baking sheets, keeping them about 2 inches apart.

Spray your scoop with cooking spray to prevent sticking, and grease your hands if you want to roll them into smooth, perfect balls. You can also chill the dough for 30 minutes to make it easier to handle.

7. Before baking, sprinkle more red sugar sprinkles on half of the cookies. It adds a little extra festive magic!

8. Pop them in the oven and bake for 10-11 minutes. You’ll want the bottoms to be slightly brown but keep the tops pale and light. Be sure to check a minute or two before the timer goes off, as oven temperatures can vary.

9. Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

These cookies are already delicious as is, but here are some fun ways to make them even more special:

Crushed candy canes: Add crushed candy canes on top before baking for a fun, crunchy texture.
Chocolate drizzle: Drizzle dark or milk chocolate over the tops for a peppermint-chocolate combo.
Cookie sandwiches: Use two cookies to make a peppermint cheesecake sandwich! Just spread some whipped cream cheese between them for a decadent holiday treat.

And there you have it! These cookies are perfect for holiday gatherings, office parties, or even cozy nights at home by the fire with a cup of hot cocoa. With their soft, melt-in-your-mouth texture and festive flavor, they’re sure to become a new favorite in your holiday cookie rotation.

So, what are you waiting for? Grab your apron, turn on your favorite holiday tunes, and get baking! Your kitchen will smell like peppermint heaven in no time.

Ingredients

8 ounces cream cheese (room temperature)
½ cup butter (room temperature)
1 ¼ cup granulated sugar
2 eggs
1 teaspoon peppermint extract
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup white milk chocolate chips
Red sugar sprinkles

Instructions

Preheat your oven to 350°F and line two baking sheets with parchment paper. (This step gets you one step closer to peppermint bliss!)
In a medium bowl, whisk together your flour, baking powder, and salt. Set this aside for a minute while you whip up the creamy goodness.
In a separate bowl, beat the cream cheese and butter at high speed until smooth and creamy (about 1-2 minutes). It should look dreamy and luscious.
Toss in the eggs and peppermint extract. Beat for another minute until everything is nicely combined. Now stir in the white chocolate chips for that extra bite of sweetness.
Gradually add the dry ingredients to your cream cheese mixture, about a cup at a time. Stir until everything is just combined – be careful not to overmix! Add a generous amount of red sugar sprinkles and give it one or two more gentle stirs.
Use a cookie scoop (or a tablespoon) to drop dough balls onto your prepared baking sheets, keeping them about 2 inches apart. Spray your scoop with cooking spray to prevent sticking, and grease your hands if you want to roll them into smooth, perfect balls. You can also chill the dough for 30 minutes to make it easier to handle.
Before baking, sprinkle more red sugar sprinkles on half of the cookies. It adds a little extra festive magic!
Pop them in the oven and bake for 10-11 minutes. You’ll want the bottoms to be slightly brown but keep the tops pale and light. Be sure to check a minute or two before the timer goes off, as oven temperatures can vary.
Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.