Introduction

White Chocolate Peppermint Cheesecake Cookies combine creamy cheesecake centers with festive peppermint and sweet white chocolate chips. These cookies are perfect for holiday gatherings or any time you want a rich, flavorful treat with a refreshing twist.

The image shows a stack of four peppermint cream-filled cookies, each cookie having a golden-brown outer layer with a soft, slightly crumbly texture and red peppermint bits embedded throughout. The cookies are broken in half, revealing a thick, white creamy filling inside that contrasts with the cookie's outer layer. Around the stacked cookies, there are whole cookies sprinkled with crushed peppermint pieces and small candy canes placed on a white marbled surface. The colors include the warm brown of the cookie dough, bright white cream, and festive red peppermint bits and candy canes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
1/8 tsp peppermint extract
1/2 tsp vanilla extract
1 3/4 cups (218 g) all-purpose flour, spooned and leveled
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup (168 g) unsalted butter, softened
3/4 cup (165 g) light brown sugar, packed
1/4 cup (50 g) granulated white sugar
2 egg yolks, at room temperature
2 tsp vanilla extract
1/2 tsp peppermint extract
1 heaping cup (200 g) white chocolate chips
1/2 cup (90 g) crushed candy cane pieces
1/4 cup granulated white sugar, for rolling the dough
Extra crushed candy cane pieces for sprinkling

Instructions

Step 1: Prepare the cheesecake filling by lining a small cookie sheet with parchment paper. In a small mixing bowl, beat the cream cheese, 3 tablespoons granulated sugar, 1/8 teaspoon peppermint extract, and 1/2 teaspoon vanilla extract on medium-high speed until fluffy and sugar dissolves, about 2 minutes.
Step 2: Scoop the cheesecake mixture into 16 portions, each about 2 teaspoons, onto the prepared cookie sheet. Freeze until the balls are firm and frozen solid.
Step 3: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 4: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 5: In a large bowl, cream the softened butter and brown sugar using an electric mixer on high speed until fluffy, about 2 minutes. Scrape down the sides as needed.
Step 6: Add the egg yolks, 1/2 teaspoon peppermint extract, and 2 teaspoons vanilla extract to the butter mixture. Mix on medium speed for 1 minute until pale and fluffy.
Step 7: Gradually add the dry ingredients to the wet ingredients and mix on low speed until combined.
Step 8: Fold in the crushed candy cane pieces and white chocolate chips with a rubber spatula.
Step 9: Scoop the dough into 16 portions using a 2-tablespoon cookie scoop. Roll each portion into a ball, then flatten slightly. Place a frozen cheesecake ball in the center and carefully wrap the dough around it, rolling again into a ball to fully encase the cheesecake. Roll the assembled dough balls in granulated sugar.
Step 10: Place the dough balls on the prepared baking sheets, about 6 per sheet. Bake for 10 minutes and 30 seconds to 12 minutes.
Step 11: Immediately after removing from the oven, use a large circular cookie cutter or a spoon to gently push the edges inward, reshaping the cookie into a perfect circle for a thicker, chewier texture.
Step 12: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Sprinkle with extra crushed candy cane pieces before serving.

Tips & Variations

Keep the cheesecake balls frozen until ready to assemble to prevent them from melting into the dough.
For a stronger peppermint flavor, add a few extra drops of peppermint extract to the dough.
Substitute crushed peppermint candies for candy canes if preferred, or use mini chocolate chips instead of white chocolate for variation.
If you don’t have a cookie cutter for shaping, a spoon or spatula works well to gently push cookie edges together.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep in the refrigerator for up to one week or freeze for up to 2 months. Reheat gently in the microwave for a few seconds to soften before enjoying.

How to Serve

A close-up view of several soft, round cookies on a white marbled surface, each cookie light golden brown with a slightly cracked texture and sprinkled with small white and red crushed peppermint candy pieces. One cookie has a bite taken out, showing a soft inner texture. Around the cookies are whole peppermint candy canes in white and red stripes, plus small shiny red and white Christmas ornaments and one small red gift box with a gold bow, adding a festive touch. The image has even lighting and a warm, cozy look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of white chocolate chips?

Yes, regular or semi-sweet chocolate chips can be used, but white chocolate complements the peppermint flavor beautifully. Adjust according to your taste preferences.

Do I need to chill the dough before baking?

The cream cheese filling must be frozen to keep its shape inside the cookies, but the dough itself does not require chilling. Just assemble quickly with the frozen cheesecake balls and bake as directed.