White Chocolate Peppermint Cheesecake

These white chocolate peppermint cheesecake cookies are my ultimate holiday cookie for good reason. Each bite surprises with a creamy cheesecake center inside a chewy, peppermint laced dough—and every batch makes my kitchen smell like a December wonderland. Decked out with white chocolate and candy cane sparkles, these cookies are full of festive flavor and win rave reviews at every party.

Every Christmas I bake these with my kids who can never wait to stuff the dough with cheesecake filling. It has quickly become our favorite snow day tradition, and every year we make extra for friends who all ask for the recipe.

Ingredients

• Unsalted butter: fresh and room temperature so the dough gets light and smooth always check for sweet cream on the label for richer flavor
• Brown sugar: builds chewiness and a deep caramel note look for dark brown if you want extra warmth
• Granulated white sugar: sweetens both the dough and cheesecake filling rolling cookies in sugar adds a sparkly finish
• Egg yolks: bring a rich, tender texture always use fresh large eggs for best results
• Vanilla extract or vanilla bean paste: for warmth and dimension paste gives gorgeous vanilla flecks
• All purpose flour: gives these cookies structure weigh it for best accuracy or at least sift before measuring
• Baking soda and baking powder: help cookies puff and spread use only fresh leaveners for rise
• Fine salt: helps every flavor pop try kosher or sea salt for pure clean taste
• Peppermint extract: infuses the dough with cool mint start with a little and add more to taste
• Candy canes: provide sweet crunch and bright peppermint flavor crush just before baking for the freshest taste
• White chocolate chips: melt creamy pockets into every bite look for brands with real cocoa butter
• Cream cheese: forms the creamy, tangy cheesecake center block style works best for smoothest texture

Step by Step Instructions

Make the Cheesecake Filling:

Mix softened cream cheese, granulated sugar, peppermint extract, and vanilla in a small bowl using a hand mixer at high speed until the mixture is fluffy and sugar dissolves usually about two minutes. Scoop out sixteen small portions about two teaspoons each and place them spaced apart on parchment paper. Transfer to the freezer and chill them until firm to the touch.

Whisk Dry Ingredients:

Combine flour, baking soda, baking powder, and salt in a medium bowl. Whisk thoroughly so everything is well distributed. Set this aside for later.

Cream the Butter and Sugars:

Place room temperature butter, brown sugar, and granulated sugar in a large bowl and beat on high speed for two minutes. Stop and scrape down the sides to catch all the sugar. Continue beating until the mixture is fluffy and pale.

Add Yolks and Flavors:

Add egg yolks, peppermint extract, and vanilla to the creamed mixture and beat at medium speed for about one minute until well blended and creamy. Make sure everything is evenly incorporated.

Combine and Mix:

Gradually add the whisked dry ingredients to the wet mixture. Mix gently on low speed just until you do not see any dry flour left. Take care not to overmix so the dough stays soft.

Stir in Add Ins:

With a spatula, fold in the crushed candy canes and white chocolate chips. Stir just until the dough looks evenly speckled with bits of candy and chocolate.

Shape and Fill Cookies:

Scoop the dough into sixteen balls each about two tablespoons in size. Flatten each ball gently and place a frozen cheesecake portion in the center. Shape the dough around the filling, pinching seams closed, and roll each cookie into a neat ball. Roll the dough balls in granulated sugar for a crisp, sparkly finish.

Bake:

Arrange six dough balls at a time on parchment lined baking sheets. Bake them just until the edges are golden and the centers look puffed. Cool the cookies on their trays for ten minutes then move to a wire rack. Sprinkle tops with extra crushed candy canes if you want more color and crunch.

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My favorite ingredient is absolutely the white chocolate. It melts inside the cookies and mingles with peppermint in a way that always makes me smile. My daughter always tries to sneak extra chips as we bake and now it is our little tradition to set aside a small handful just for snacking.

Storage Tips

Store these cookies in an airtight container at room temperature for up to three days. If you want to keep them longer, freeze cooled cookies in a freezer bag with parchment between each layer and they will stay fresh for up to two weeks. Let them thaw at room temperature before serving for best texture.

Ingredient Substitutions

If you run out of candy canes, try peppermint candies or even Andes peppermint baking chips for a similar minty crunch. Chopped white chocolate bars also work well instead of chips and give big creamy pools of chocolate. Always go for block style full fat cream cheese for the smoothest cheesecake centers but mascarpone can be a decent swap if needed.

Serving Suggestions

Piling these cookies up on a festive tiered platter makes a stunning dessert display. Wrap them up in little bakery boxes or clear bags with ribbon for homemade holiday gifts. For extra indulgence, drizzle each cookie with melted white chocolate and dust on more crushed candy canes right before serving. They are also wonderful with hot cocoa or coffee on a cozy winter afternoon.

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Cultural and Holiday Joy

Peppermint is the flavor that always means Christmas in my home. These cookies blend old school holiday flavors with that creamy cheesecake surprise so they feel both nostalgic and new. Baking them is how we mark the start of Christmas season—there is something special about the way the sweet peppermint scent fills the kitchen and lingers long after the cookies are gone.

Recipe FAQs

→ Can peppermint chips replace crushed candy canes?

Yes, peppermint chips like Andes peppermint chips provide a similar minty crunch throughout the dough, making them a great substitute for crushed candy canes.

→ How should these treats be stored?

Keep them in an airtight container at room temperature for up to three days, or freeze in a sealed bag for up to two weeks to maintain freshness.

→ What prevents the cheesecake filling from leaking during baking?

Freezing the cheesecake filling balls solid before wrapping them in dough helps keep the filling intact while baking.

→ How is the chewy texture in the dough achieved?

The use of mostly brown sugar and accurately measured flour contributes to a tender, chewy dough with excellent texture.

→ Why should the treats cool before eating?

Cooling allows the cheesecake centers to firm up, ensuring a creamy but stable filling that doesn’t run.