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.

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