On Monday and Tuesday the three older kids were home from school due to snow. The first day was great. The excitement of having a snow day never changes. But by Tuesday, everyone was a little less than thrilled. The kids were missing out on all the fun that is the week before Christmas vacation and I was having a hard time fitting in all those pre-Christmas vacation plans I had – like finishing up my Christmas shopping!
So instead of letting us all wallow in our frustrations, I turned the oven on and whipped up a batch of Peppermint Cheesecake Cookies. We snacked on those with mugs of hot cocoa while listening to Christmas music and everything was right with the world again.
These cookies are texturally awesome! They are crispy and crunchy on the edges but soft and chewy in the centers. They definitely have a cheesecake taste made even more festive with the addition of some crushed candy canes. Plus, their resemblance to snowflakes is an added bonus!
Peppermint Cheesecake Cookies
- 1/2 c. butter, softened
- 3 oz. cream cheese, softened
- 1 c. sugar
- 1 c. flour
- 1/3 c. finely crushed candy cane pieces (about 5 candy canes)
1. Beat the butter, cream cheese and sugar together until light and fluffy, about 5 minutes. Add the flour and beat to incorporate. By hand, stir in the crushed candy cane pieces.
2. Roll the dough into 1-inch balls and place on foil or parchment lined cookie sheets. Make sure to leave enough room between the cookies because they will spread quite a bit while they bake.
3. Bake at 375 degrees for 12-15 minutes, until the edges are lightly golden and the centers are set. Cool completely on cookie sheets before removing.