Description
Soft, buttery peppermint cookies filled with creamy cheesecake and topped with crushed candy canes. A festive holiday treat that’s perfect for cookie exchanges, dessert platters, and Christmas gifting.
Cuisine: American
Category: Dessert, Cookies & Bars
Method: Baking
Keywords: Peppermint Cheesecake Cookies, peppermint sugar cookies, cheesecake stuffed cookies, Christmas cookies, holiday baking
Ingredients
For the Cookie Dough:
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2 ½ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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1 cup unsalted butter (softened)
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1 cup granulated sugar
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½ cup packed light brown sugar
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1 large egg
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1½ teaspoons peppermint extract
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1 teaspoon vanilla extract
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Red gel food coloring (optional for festive color)
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½ cup crushed candy canes or peppermint candies
For the Cheesecake Filling:
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4 ounces cream cheese (softened)
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¼ cup granulated sugar
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½ teaspoon vanilla extract
Instructions
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In a small bowl, beat cream cheese, sugar, and vanilla extract until smooth. Refrigerate for 20 minutes to firm.
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In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Add egg, peppermint extract, and vanilla extract; mix until combined.
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Whisk flour, baking soda, baking powder, and salt in a separate bowl. Gradually mix dry ingredients into the wet mixture until a soft dough forms.
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Add a few drops of red gel food coloring for a light peppermint tint, then fold in crushed candy canes.
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Scoop 1 tablespoon of dough and flatten into a small disc. Add 1 teaspoon of chilled cheesecake filling in the center and cover with an additional small piece of dough. Seal edges well.
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Chill the stuffed cookie dough balls for 20–30 minutes to prevent spreading.
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Preheat oven to 350°F (177°C). Bake on a parchment-lined baking sheet for 10–12 minutes, until edges are set and the centers look slightly soft.
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Cool completely before serving to allow the cheesecake filling to set.
Notes
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Do not skip chilling the dough; it keeps the cookies thick and prevents leaks.
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For softer peppermint flavor, reduce extract to 1 teaspoon.
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Sprinkle extra crushed peppermint on top before baking for a festive look.