White Chocolate Peppermint Cheesecake Cookies
Soft, creamy cheesecake-style cookies studded with white chocolate and cool peppermint crunch. Festive, rich, and irresistibly tender.
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Servings:
Ingredients
Main Ingredients
- 0.5 cup unsalted butter softened
- 4 oz cream cheese brick-style, room temperature
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar packed
- 1.5 tsp vanilla extract
- 0.75 tsp peppermint extract
- 2 cup all-purpose flour spooned and leveled
- 1.5 tsp cornstarch
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp kosher salt
- 0.75 cup white chocolate chips
- 0.33 cup crushed peppermint candies or crushed candy canes
- 2 tbsp extra crushed peppermint candies for topping, optional
Instructions
Preparation Steps
- Heat oven to 350°F. Line two baking sheets with parchment.
- Beat butter and cream cheese until completely smooth and creamy.
- Add granulated and brown sugars. Cream until light and fluffy.
- Mix in vanilla and peppermint extracts until combined.
- Whisk flour, cornstarch, baking powder, baking soda, and salt in a bowl.
- Add dry ingredients to the mixer in two additions. Mix just until a soft dough forms.
- Fold in white chocolate chips and crushed peppermint candies.
- Scoop 1½-tablespoon mounds onto sheets, spacing 2 inches apart.
- Bake 10–12 minutes, until edges are set and tops look slightly matte.
- Press a pinch of extra peppermint on warm cookies, if using. Cool 5 minutes, then move to a rack.
Notes
Variation: Drizzle cooled cookies with melted white chocolate and a dusting of crushed peppermint. Storage: Keep in an airtight container at room temperature up to 3 days, or freeze up to 2 months.
This recipe is an original creation inspired by classic White Chocolate Peppermint Cheesecake Cookies flavors. All ingredient ratios and instructions are independently developed.