Description
Bring the joy of the holidays straight into your kitchen with these White Chocolate Peppermint Cheesecake Cookies. Soft, chewy, and oozing with a luscious cheesecake center, they blend festive peppermint crunch with smooth white chocolate in every decadent bite. Whether you’re baking for a holiday party, a cookie exchange, or simply for yourself, these cookies are the ultimate winter indulgence. Perfect for those searching for “holiday cookie ideas,” “easy festive dessert recipes,” or a “cozy winter baking project,” this recipe promises to impress with its beautiful look and crave-worthy flavor. Make your holiday baking extra special with this delightful twist on a classic cookie.
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
3/4 cup crushed candy canes or peppermint candies
8 oz cream cheese, softened
1/4 cup powdered sugar
Extra crushed candy canes for topping (optional)
Instructions
- In a small bowl, beat softened cream cheese and powdered sugar until smooth. Scoop teaspoons of filling onto a tray and freeze for 30 minutes.
- Cream together butter, brown sugar, and granulated sugar until fluffy. Add eggs one at a time, then vanilla.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into the wet ingredients.
- Fold in white chocolate chips and crushed peppermint.
- Flatten dough balls, place frozen cheesecake center inside, and wrap dough around. Chill dough balls for 30 minutes.
- Preheat oven to 350°F (175°C). Place chilled dough balls on parchment-lined baking sheet.
- Bake 11-13 minutes until edges are golden and centers set. Cool slightly before transferring.
- Sprinkle with extra crushed candy canes while warm (optional).
- Prep Time: 20 minutes (+30 min chill time)
- Cook Time: 12 minutes per batch
- Category: Dessert