Peppermint Cheesecake Cookies

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.

6 thoughts on “Peppermint Cheesecake Cookies

    1. I’m looking forward to doing this with my grandchildren. Looks simple enough for them to have a hand in the making!

  1. Probably the worst cookie recipe ever. Do not try this if you’re looking for a quick delightful cookie recipe to cheer you up; you’ve reached the wrong place. I’ve never had a cookie recipe die on me, and this recipe broke that trend. Very disappointing.

  2. I agree that these cookies did fail, but I tweeked things a bit for excellent results.
    First I keep the rounds small as they spread a lot. Second I rolled each cookie
    in icing sugar before putting on parchment . I put the parchment paper on the back of the cookie sheet[a professional cooks trick for sliding delecate cookies]. This way you can use the pan again right away.
    Last I pressed the rounds a tiny bit,mostly to keep them from rolling on the tray into each other. I turned the heat down to 350 and even then had to watch them closely after 8 mins. All that and some needed a little trimming. A unique cookie though and worth the effort as the dough is a snap and the cost is low…

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