What’s the perfect treat to leave out for Santa on a cold winter’s night? These easy homemade white chocolate peppermint cheesecake cookies, made with melted white chocolate and crushed candy canes, are a family favorite. Save this idea for a quick holiday baking session.

White Chocolate Peppermint Cheesecake Cookies Are Stacked on Top of Each Other with Candy Canes

Introduction

Imagine a delightful treat that combines the richness of cheesecake, the crunch of cookies, and the festive touch of peppermint, all stacked together with candy canes. This recipe for White Chocolate Peppermint Cheesecake Cookies is not only a feast for the eyes but also a symphony of flavors and textures that will make your holiday season even more special. The best part? It’s incredibly easy to make, using everyday ingredients that you might already have in your pantry. Whether you’re a seasoned baker or a beginner, this recipe is perfect for anyone looking to add a little magic to their holiday celebrations.

Why This Works

• Flavor balance and ingredient accessibility: The combination of white chocolate, peppermint, and cheesecake creates a perfectly balanced flavor profile that is both refreshing and decadent. Plus, the ingredients are easily accessible in most grocery stores.
• Ease of preparation: Despite its impressive appearance, this recipe is surprisingly easy to prepare. The cookie dough comes together quickly, and the cheesecake filling requires just a few simple ingredients.
• Impressive results with minimal effort: The stacked presentation of these cookies, topped with candy canes, makes for a stunning holiday dessert that’s sure to impress your friends and family. And the best part? It requires minimal effort to achieve this show-stopping look.

Key Ingredients

The main ingredients in this recipe include white chocolate chips, peppermint extract, cream cheese, sugar, eggs, flour, and butter. For the cookie dough, you’ll also need baking powder and salt. If you want to get creative, you can substitute the white chocolate chips with milk chocolate or dark chocolate for a different flavor profile. Additionally, you can use crushed candy canes or peppermint candies to add extra texture and flavor to the cookies.

Instructions

1. Step 1: Begin by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Step 2: In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the peppermint extract. Gradually mix in the flour mixture until just combined, being careful not to overmix.
3. Step 3: Stir in the white chocolate chips. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 12-15 minutes, or until the edges are lightly golden brown.
4. Step 4: While the cookies are baking, prepare the cheesecake filling. In a small bowl, beat the cream cheese until smooth. Add the powdered sugar and mix until combined. Stir in the peppermint extract. Once the cookies are ready, allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. To assemble the stacks, spread a small amount of cheesecake filling on top of a cooled cookie, followed by another cookie, and so on. Top with a candy cane and serve.

Handy Tips

• Make sure to not overbake the cookies, as they can become dry and crumbly. If you prefer a chewier cookie, bake for 10-12 minutes. For a crisper cookie, bake for 15-18 minutes.
• To ensure the cheesecake filling sets properly, refrigerate the stacks for at least 30 minutes before serving.
• If you find that your cookie dough is too sticky, try adding a small amount of flour. If it’s too dry, add a small amount of butter or cream cheese.

Heat Control

When baking the cookies, it’s essential to keep an eye on the temperature and timing. The ideal temperature is 375°F (190°C), and the cookies should be baked for 12-15 minutes, or until the edges are lightly golden brown. To check for doneness, look for a firm edge and a slightly soft center. If you prefer a crisper cookie, bake for an additional 2-3 minutes.

Crunch Factor

The crunch factor in these cookies comes from the white chocolate chips and the candy canes on top. To achieve the perfect crunch, make sure to not overmix the dough, and bake the cookies until they are lightly golden brown. If you prefer a chewier cookie, bake for 10-12 minutes. For a crisper cookie, bake for 15-18 minutes.

Pro Kitchen Tricks

• To ensure the cookies retain their shape, chill the dough for 30 minutes before scooping.
• Use a combination of white and brown sugar for a richer flavor profile.
• Experiment with different types of extract, such as vanilla or almond, for a unique twist on the recipe.

Storage Tips

• Store the cookies in an airtight container at room temperature for up to 5 days.
• Refrigerate the cheesecake filling for up to 3 days before assembling the stacks.
• Freeze the cookies for up to 2 months, then thaw at room temperature when ready to serve.

Gift Packaging Ideas

These White Chocolate Peppermint Cheesecake Cookies are perfect for gift-giving, especially during the holiday season. Consider packaging them in decorative tins or jars, wrapped in festive ribbon or twine. You can also add a few extra touches, such as a candy cane or a sprinkle of crushed peppermint candies, to make the gift even more special.

Flavor Variations

• Try using different types of chocolate chips, such as milk chocolate or dark chocolate, for a unique flavor profile.
• Experiment with different extracts, such as vanilla or almond, for a twist on the classic peppermint flavor.
• Add some crushed nuts or candy pieces to the cookie dough for added texture and flavor.

Troubleshooting

• If your cookies are too dry, try adding a small amount of butter or cream cheese to the dough.
• If your cheesecake filling is too runny, refrigerate it for 30 minutes to set before assembling the stacks.
• If your cookies are overcooked, try reducing the baking time by 2-3 minutes.

FAQs

• Can I freeze it? Yes, you can freeze the cookies for up to 2 months, then thaw at room temperature when ready to serve.
• Is it gluten-free? No, this recipe contains gluten due to the presence of flour. However, you can try substituting the flour with a gluten-free alternative for a gluten-free version.
• Can I double the recipe? Yes, you can easily double the recipe to make more cookies. Just keep in mind that you may need to adjust the baking time slightly.

Conclusion

In conclusion, these White Chocolate Peppermint Cheesecake Cookies are a must-try for anyone looking to add a little magic to their holiday celebrations. With their perfect balance of flavors and textures, impressive presentation, and ease of preparation, they’re sure to become a new favorite. So go ahead, get creative, and make this recipe your own. Share it with your friends and family, and enjoy the joy and wonder of the holiday season.