Peppermint Cheesecake Cookies
Ingredients:
For the Cookies:
1 cup unsalted butter, softened
1 8-ounce package cream cheese, softened
1 1/4 cups granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup crushed candy canes plus extra for topping
For the Topping:
1/2 cup white chocolate chips, melted optional, for drizzle
Crushed candy canes, for garnish
Instructions:
Preheat the Oven:
Set your oven to 350F 175C. Line two baking sheets with parchment paper.
Mix the Wet Ingredients:
In a large bowl, cream together the softened butter and cream cheese until smooth and fluffy. Add the granulated sugar and beat until well combined. Beat in the egg, vanilla extract, and peppermint extract.
Add the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the crushed candy canes.
Shape the Cookies:
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake:
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Drizzle and Garnish Optional:
Once the cookies are completely cooled, drizzle with melted white chocolate and sprinkle with extra crushed candy canes for a festive touch.
Enjoy these delicious peppermint treats!