Get ready to bake up the most delightful White Chocolate Peppermint Cheesecake Cookies! These chewy cookies are loaded with the flavors of Christmas, making them the ultimate holiday treat. Here’s why you’ll absolutely adore these festive cookies:
Why You’ll Love These Cookies:
Irresistible Chewiness: These cookies boast the perfect texture – wonderfully chewy with every bite!
Creamy Cheesecake Surprise: Picture this – a creamy and dreamy peppermint cheesecake filling nestled inside each cookie. It’s like a sweet surprise in every mouthful!
Tastes Like Christmas: These cookies capture the essence of the holiday season with their peppermint-infused dough, complemented by the richness of white chocolate chips and the festive crunch of crushed candy canes. They’re like a Christmas party in your mouth!
Ingredients You’ll Need:
White Chocolate Peppermint Cheesecake Cookies
Ingredients
**For the Cheesecake Filling:**
- 6 oz cream cheese cold
- 3 tablespoons granulated white sugar
- ⅛ teaspoon peppermint extract
- ½ teaspoon vanilla extract
**For the Peppermint Cookies:**
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup light brown sugar packed
- ¼ cup granulated white sugar
- 2 egg yolks
- 2 teaspoons vanilla extract
- ½ teaspoon peppermint extract
- 1 heaping cup white chocolate chips
- ½ cup crushed candy cane pieces
- ¼ cup granulated white sugar for rolling
- Extra crushed candy cane pieces for sprinkling
Instructions
**For the Cheesecake Filling:**
- Line a small cookie sheet with parchment paper.
- In a bowl, combine cream cheese, sugar, peppermint extract, and vanilla extract. Beat until fluffy and sugar is dissolved.
- Scoop the cheesecake mixture into 16 portions on the baking sheet. Freeze until firm.
**For the Peppermint Cookies:**
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter, brown sugar, and white sugar until fluffy. Add egg yolks, vanilla extract, and peppermint extract.
- Gradually add the dry ingredients to the wet ingredients, then fold in the white chocolate chips and crushed candy cane pieces.
- Scoop the dough into 16 portions and roll into balls. Flatten each ball and place a frozen cheesecake portion in the center. Roll into balls again, ensuring the cheesecake is fully covered. Roll the balls in sugar.
- Transfer the cookie dough to the prepared baking sheets. Bake for 10 minutes 30 seconds to 12 minutes.
- As soon as they’re out of the oven, use a large circular cookie cutter to shape them for a thicker, chewier cookie. Let them cool for 10 minutes, then transfer to a wire rack to cool completely. Sprinkle with extra crushed candy cane pieces before serving.
- These White Chocolate Peppermint Cheesecake Cookies are bound to be the star of your holiday baking lineup. Enjoy the festive flavors and share the joy with family and friends!