White Chocolate Peppermint Cheesecake Cookies Recipe

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Craving the perfect holiday cookie that’s equal parts cozy and indulgent? These White Chocolate Peppermint Cheesecake Cookies are like winter magic in every bite. With a soft, chewy base infused with crushed candy canes and creamy white chocolate chips, they’re finished off with a surprise cheesecake filling that melts in your mouth. The contrast of textures—crisp peppermint shards and luscious cheesecake—is a flavor celebration that turns any moment into a festive treat.

Ideal for cookie swaps, gift baskets, or simply enjoying by a warm fire with a cup of cocoa, this cookie brings the nostalgic charm of the holidays straight into your kitchen. Every bite is a sweet reminder of twinkling lights, laughter, and peppermint-scented joy. Whether you’re baking for loved ones or just treating yourself, this cookie delivers serious holiday cheer.

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Ingredients for White Chocolate Peppermint Cheesecake Cookies

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup white chocolate chips
• ¾ cup crushed candy canes or peppermint candies
• 8 oz cream cheese, softened (for filling)
• ¼ cup powdered sugar (for sweetening filling)
• Extra crushed candy canes for topping (optional)

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Step 1: Make the Cheesecake Filling

In a small bowl, combine the softened cream cheese and powdered sugar. Beat with a hand mixer until smooth and creamy. Scoop out small teaspoons of the mixture onto a parchment-lined tray. Flatten slightly and freeze for at least 30 minutes—this helps them stay firm inside the cookies during baking.

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Step 2: Prepare the Cookie Dough

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes). Beat in the eggs one at a time, followed by the vanilla extract.

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Step 3: Add Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix just until combined. Be careful not to overmix the dough.

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Step 4: Mix in the Add-Ins

Fold in the white chocolate chips and crushed peppermint candies until evenly distributed throughout the dough.

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Step 5: Shape and Fill the Cookies

Scoop about 1½ tablespoons of dough and flatten slightly in your hand. Place a frozen cheesecake dollop in the center and gently wrap the dough around it, sealing the edges. Roll into a ball. Repeat for the remaining dough and filling.

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Step 6: Chill and Preheat

Place the stuffed dough balls on a baking sheet and refrigerate for at least 30 minutes. Meanwhile, preheat your oven to 350°F (175°C).

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Step 7: Bake and Cool

Arrange the chilled cookie dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 11–13 minutes, or until the edges are just golden and the centers are set but soft. Remove from the oven and allow to cool on the pan for a few minutes before transferring to a wire rack.

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Step 8: Garnish and Serve

While the cookies are still warm, sprinkle extra crushed candy canes on top if desired. Let them cool completely—or enjoy warm for gooey cheesecake centers!

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Estimated Nutrition (Per Cookie, Approximate)

• Calories: 210
• Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 30mg
• Carbohydrates: 27g
• Sugar: 18g
• Protein: 2g
• Sodium: 120mg

Note: Nutrition will vary depending on size and amount of add-ins.

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Frequently Asked Questions

1. Can I use peppermint extract instead of crushed candy canes?

Yes! Add ½ teaspoon of peppermint extract to the dough if you don’t have crushed candy canes.

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2. How do I prevent the cookies from spreading too much?

Chill the dough balls for at least 30 minutes before baking to help them hold their shape.

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3. Can I make these cookies gluten-free?

Absolutely—use a 1:1 gluten-free flour blend. Be sure it includes xanthan gum for best texture.

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4. What kind of white chocolate works best?

White chocolate chips or chopped baking bars both work well. Avoid candy melts for optimal flavor.

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5. Can I make the cheesecake filling ahead of time?

Yes. Prepare and freeze the filling up to 2 days in advance for quicker baking later.

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6. Why is my cheesecake filling leaking out?

Make sure the cream cheese dollops are well frozen and fully sealed inside the cookie dough.

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7. Do these cookies need to be refrigerated after baking?

Yes, because of the cream cheese center, it’s safest to store them in the fridge if not eaten right away.

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8. Can I double this recipe?

Definitely! This recipe scales well—just be sure to bake in batches so the oven isn’t overcrowded.

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