Name: Peppermint Cheesecake Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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

These Peppermint Cheesecake Cookies are soft and creamy with white chocolate chips. These are one of the quick and easy Christmas cookie recipes I made because they are ready in just 20 minutes.

WANT TO SAVE THIS FOR LATER?

We'll email it to you - along with our free printable party planner!

If you love peppermint and cheesecake, save this recipe to your Christmas baking list. What I love about this recipe is how easy it is, yet it feels special. They’re great Christmas desserts for parties, gifting, or enjoying with a cup of hot cocoa.

If you’re looking to add even more holiday treats to your baking list, you might also want to try my Christmas Dessert Lasagna or Gingerbread Whoopie Pies.

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.

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.

8. Pop them in the oven and bake for 10-11 minutes. 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.

Serve and Enjoy!

Important Recipe Notes

Make sure your cream cheese and butter are at room temperature to get smooth, creamy dough.
Don’t overmix once you add the flour; this keeps the cookies soft and tender.
If the dough feels sticky, chill for 30 minutes—it makes rolling easier.
For the sprinkles, add them before and after baking for extra festive color.
Watch the cookies closely—the tops should stay pale, and the bottoms should just begin to brown. Oven temperatures vary, so check a minute or two before the timer ends.
Store cookies in an airtight container at room temperature for up to 4 days.
Use two cookies to make a peppermint cheesecake sandwich! Just spread some whipped cream cheese between them for a decadent holiday treat.
You can drizzle dark or milk chocolate over the tops for a peppermint-chocolate combo.

Prep Time:10

Cook Time:10

Total Time:20

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.
In a medium bowl, whisk together your flour, baking powder, and salt. Set this aside for a minute.
In a separate bowl, beat the cream cheese and butter at high speed until smooth and creamy (about 1-2 minutes)..
Toss in the eggs and peppermint extract. Beat for another minute until everything is nicely combined. Now stir in the white chocolate chips.
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.
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.