Peppermint Cheesecake Cookies
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Peppermint Cheesecake Cookies
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Go into Christmas with a two-in-one dessert that beats the competition! These Peppermint Cheesecake Cookies taste like the Holidays and every bite is more and more addicting. The soft and chewy cookies are stuffed with a smooth and creamy peppermint cheesecake filling.
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Ingredients
- 1 cup butter unsalted, cold and sliced
- 1 ½ cups granulated sugar
- 1 Tbsp vanilla extract
- 2 large eggs room temp
- 1 ½ cups all-purpose flour
- 1 ½ cup cake flour
- 1 Tbsp cornstarch
- 1 Tbsp baking soda
- 3/4 tsp salt
- 1 ½ cups white chocolate chips
- 1 cup Andes peppermint baking chips
- 1 cup peppermint crunch sprinkles
- Cookie white icing drizzle
Cheesecake filling:
- 8 oz cream cheese softened
- ½ cup granulated sugar
- 1 tsp peppermint flavoring
Cookie coating:
- 1 cup white sparkling sugar
- ½ cup Candy cane baking bits
Instructions
Cheesecake filling:
- 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.
Cookies:
- 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
Nutrition Information
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Calories
873kcal
(44%)
Carbohydrates
107g
(36%)
Protein
11g
(22%)
Fat
46g
(71%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
143mg
(48%)
Sodium
950mg
(40%)
Potassium
210mg
(6%)
Fiber
1g
(4%)
Sugar
71g
(142%)
Vitamin A
1168IU
(23%)
Vitamin C
0.2mg
(0%)
Calcium
116mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 86 oz cookies
Amount Per Serving
Calories 873 kcal
% Daily Value*
| Calories | 873kcal | 44% |
| Carbohydrates | 107g | 36% |
| Protein | 11g | 22% |
| Fat | 46g | 71% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 950mg | 40% |
| Potassium | 210mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 71g | 142% |
| Vitamin A | 1168IU | 23% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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