Description
Delightful peppermint cheesecake cookies infused with rich cream cheese and refreshing mint, studded with white chocolate chips and decorated with festive red sugar sprinkles.
Ingredients
Scale
- 8 ounces cream cheese (room temperature)
- ½ cup butter (room temperature)
- 1¼ cups granulated sugar
- 2 eggs
- 1 teaspoon peppermint extract
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup white chocolate chips
- Red sugar sprinkles (as needed)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare baking sheets by lining them with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Blend cream cheese and butter using an electric mixer for 1-2 minutes until smooth.
- Incorporate eggs one at a time, mixing thoroughly after each addition, then add peppermint extract.
- Combine the dry ingredients gradually into the wet mixture until just combined.
- Add the white chocolate chips, stirring gently to distribute.
- Portion dough onto prepared baking sheets, leaving space between each.
- Bake for 10-11 minutes until edges are golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Chilling the dough for 30 minutes can help prevent spreading. Adjust peppermint extract to your preference for flavor intensity.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg