Peppermint Cheesecake Cookies
These Peppermint Cheesecake Cookies are soft, creamy, and full of holiday flavor. Ready in just 20 minutes, they’re a simple Christmas dessert for parties, gifting, or enjoying with hot cocoa.
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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.
Servings: 24 cookies
Calories: 150kcal