Cozy Peppermint Cheesecake Cookies

Make Cozy Peppermint Cheesecake Cookies with creamy centers and peppermint crunch. Easy festive cookies with simple steps and classic flavor.

I wanted a cookie that felt festive without needing hours in the kitchen. These cookies hit the mark every time. They bring the soft texture of a classic drop cookie with a creamy center and bright peppermint pieces. My family asked for a second batch before the first one cooled.

I like the balance in these cookies. You get soft centers, warm vanilla flavor, and a gentle pop of peppermint. The cheesecake filling keeps each bite rich and smooth. Every time I bake them the tray empties faster than I expect.

My family calls these their winter favorite. They gather around the counter while the cookies cool because they want them warm. These cookies feel special without extra work. You will enjoy serving them because they always bring smiles.

Questions you may have about this recipe

Can I chill the dough
Yes. A chill time of at least 30 minutes keeps the cookies thick and soft.

Can I use crushed peppermint candies
Yes. Candy canes or round peppermint candies both work.

Can I freeze these cookies
Yes. Freeze unbaked dough balls or freeze baked cookies after they cool.

Can I skip the cheesecake filling
Yes. The cookies bake well without the filling, but you lose the creamy center.

What type of peppermint candies work best
Hard peppermint candies break into small even bits and give the best texture.

What you need to make Cozy Peppermint Cheesecake Cookies

Cookie Dough Ingredients

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup unsalted butter softened

1 cup granulated sugar

1 cup packed light brown sugar

2 large eggs

1 tablespoon vanilla extract

1 cup crushed peppermint candies

Cheesecake Filling Ingredients

8 ounces cream cheese softened

0.5 cup powdered sugar

1 teaspoon vanilla extract

Topping

0.5 cup crushed peppermint candies

0.5 cup white chocolate melted

How to make Cozy Peppermint Cheesecake Cookies

Mix the cream cheese, powdered sugar, and vanilla. Scoop small teaspoons onto a parchment lined tray. Freeze for 30 minutes.

Mix flour, baking soda, baking powder, and salt in a bowl.

Beat butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla and mix again.

Add dry ingredients to the wet mixture. Stir until the dough forms. Fold in crushed peppermint candies.

Chill the dough for 30 minutes.

Scoop two tablespoons of dough. Flatten lightly, place one frozen cheesecake piece in the center, cover with more dough, and shape into a ball.

Place dough balls on a baking sheet. Bake at 350 degrees for 10 to 12 minutes.

Cool fully, drizzle melted white chocolate on top, and finish with more crushed peppermint pieces.

Tips

Use softened butter so the dough mixes evenly.

Freeze the cheesecake filling fully so it stays creamy and does not melt into the dough.

Use parchment paper for even browning.

Let cookies cool before adding toppings.

Store in an airtight container for up to three days.

Reader reviews

⭐⭐⭐⭐⭐ These cookies taste perfect with coffee. The peppermint gives a clean finish. Ellen T

⭐⭐⭐⭐ The centers stayed creamy and smooth. My husband asked for more. Janet R

⭐⭐⭐⭐⭐ My grandkids liked the peppermint pieces. The cookies stayed soft all day. Linda M

⭐⭐⭐⭐ Warm and sweet with a light mint flavor. They work well for holiday dessert trays. Dana P

⭐⭐⭐⭐⭐ Easy to make and great for gifting. The cheesecake center makes them special. Carol S

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