Peppermint Cheesecake Cookies

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Go into Christmas with a two-in-one dessert that beats the competition! These Peppermint Cheesecake Cookies taste like the Holidays and every bite is more and more addicting. The soft and chewy cookies are stuffed with a smooth and creamy peppermint cheesecake filling.

Peppermint Cheesecake Stuffed Cookies

When it comes to the holidays I thrive to make the best desserts possible so that everyone will continuously ask me for the recipe and fall in love with the first bite. This delicious dessert is simple and quick to make which makes it even better during the rush of the holidays. It can be served alongside other desserts on a buffet table or given out to guests when they visit this Christmas.

Key Ingredients You’ll Need

Sugar: You will need granulated sugar for the cookies. You will be needing cookie white icing drizzle or make homemade icing. You will also need white sparkling sugar for the coating.

Flour: You will need all-purpose flour and cake flour for the best results along with cornstarch and baking soda to help with the consistency and rising of the cookies in the oven.

Peppermint: You will need Andes peppermint baking chips, peppermint crunch sprinkles, peppermint flavoring for the cheesecake filling, and additional baking bits to use for the coating.

How To Make Peppermint Cheesecake Cookies

Step 1. Add the cream cheese, sugar, and peppermint flavoring into a small bowl and combine before chilling for 30 minutes in the freezer. Take the filling out and using a cookie scoop, arrange small mounds of the mixture onto a baking sheet lined with parchment paper. Chill for an additional 15 minutes. Use parchment paper or a silicone mat to line a baking sheet and place it aside.

Cookies:

Step 2. Add the butter and sugar into the bowl of a standing mixer and combine on medium speed using a fitted paddle attachment for 2-3 minutes. Put in the eggs and vanilla and combine again for an additional 3 minutes. Use a spatula to scrape the bowl as needed. Add the all-purpose flour, cake flour, baking soda, cornstarch, and salt into a large bowl and combine using a whisk. Combine 1/2 cup of the dry ingredients into the butter mixture at a time and combine until fully blended on low to medium speed. Put in the white chocolate chips and peppermint baking bits and combine using your hands. Chill the dough for 30 minutes in the fridge.

Forming the dough.

Step 3. Arrange dough balls onto the baking sheet lined with parchment paper using a large cookie scoop. You will need 8 dough balls to make approximately 4 (3 oz.) cookies. Flatten each ball into a 1/4-inch thick disc. Put a cheesecake ball in the middle of 4 of the 8 flattened dough. Put the other flattened dough discs on top of each of the cheesecake-centered ones and roll them into a ball using your hands. Place back on the baking sheet and continue until all balls are made.

Step 4. Add the coating ingredients into a small bowl and combine. Roll each ball of dough into the coating and arrange it back onto the baking sheet. Do not flatten the dough balls. Chill in the fridge until the oven is preheated. Set the oven to 410 degrees and place the cookies in the oven for 14-15 minutes to bake. Allow the cookies to rest for 15 minutes on the sheet before transferring them to a wire rack to cool to room temperature. Serve and enjoy!

Variations For Peppermint Cheesecake Cookies:

I love having the option to alter the recipe to my liking, so here are a few great options that you can use below to help you.

  • To make this recipe more festive, add in food coloring to the cheesecake filling or the cookie batter.
  • Top with sprinkles for more color!
  • You can leave out the cheesecake and just have regular cookies, but definitely try it out before you do that because it is amazing!
  • If it is too strong of a peppermint flavor, you can keep the extra crushed peppermint off the top.

Tips & Tricks

  • I like to use parchment paper or a silicone baking mat to keep the cookies from sticking to the pan.
  • A cookie scoop will work best for portioning the cheesecake into the center of the cookies, but you can use a measuring spoon as well.
  • Any leftovers should be stored in an airtight container for the best storage method.
  • All leftovers need to be placed in the fridge and not left at room temperature.
Peppermint Cheesecake Cookies on a white plate.

More Peppermint Recipe:

Close up of the Peppermint Cheesecake Cookies.
Peppermint Cheesecake Cookies Feature

Peppermint Cheesecake Cookies

Go into Christmas with a two-in-one dessert that beats the competition! These Peppermint Cheesecake Cookies taste like the Holidays and every bite is more and more addicting. The soft and chewy cookies are stuffed with a smooth and creamy peppermint cheesecake filling.
Servings: 8 6 oz cookies
Prep: 20 mins
Cook: 15 mins
Total: 35 mins

Ingredients
  

  • 1 cup Butter unsalted, cold and sliced
  • 1 ½ cups Granulated sugar
  • 1 Tbsp Vanilla extract
  • 2 large Eggs room temp
  • 1 ½ cups All-purpose flour
  • 1 ½ cup Cake flour
  • 1 Tbsp Cornstarch
  • 1 Tbsp Baking soda
  • 3/4 tsp Salt
  • 1 ½ cups White chocolate chips
  • 1 cup Andes Peppermint baking chips
  • 1 cup Peppermint crunch sprinkles
  • Cookie white icing drizzle

Cheesecake filling:

  • 8 oz Cream cheese softened
  • ½ cup Granulated sugar
  • 1 tsp Peppermint flavoring

Cookie coating:

  • 1 cup White sparkling sugar
  • ½ cup Candy cane baking bits

Instructions

Cheesecake filling:

  • In a small-sized bowl add the cream cheese, sugar, and peppermint flavoring. Mix to combine. Place in the freezer for 30 minutes. Remove the cheesecake filling and using a small cookie scoop, scoop out small rounds of cheesecake. Place the cheesecake balls on a parchment-lined small baking sheet. Place in the freezer for another 15 minutes.

Cookies:

  • Line a baking sheet with parchment paper or a baking mat. Set aside. In the bowl of a stand mixer fitted with a paddle attachment cream butter and the sugar on medium speed for 2-3 minutes. Add eggs and vanilla and mix until combined for another 3 minutes. Scrape down the sides of the bowl as needed.
  • In a large bowl add the flour, baking soda, cornstarch, and salt. Whisk to combine. Add the dry ingredients to the butter mixture ½ cup at a time. Mix to combine on low to medium speed until fully blended. Add the white chocolate chips and peppermint baking bits to the dough. Using your hands, mix to combine. Cover and refrigerate for 30 minutes.
  • Using a large cookie scoop, scoop out your dough balls, and set them on a parchment paper-lined baking sheet. For 4 cookies you will need 8 dough balls at approx 3 oz each.
  • Using your hand, flatten the dough balls to ¼ inch thick. Place a peppermint cheesecake ball on only half of the flattened cookies. Place another piece of flattened cookie dough on top of the peppermint cheesecake ball cookie half. Using your hands roll the two cookie halves together into a ball. Set back on the baking sheet. Repeat until all dough balls are created.
  • In a small bowl add your cookie-coating ingredients. Mix to combine. Roll your dough balls into the coating and place them back on the baking sheet. Keep your dough balls intact, do not flatten them. Refrigerate the dough balls until the oven is ready. Preheat the oven to 410 degrees Bake for 14-15 minutes. Let the cookies rest on the cookie sheet for 15 minutes. Move the baked cookies to a cooling rack and allow them to reach room temperature

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