The Jolly Chocolate Peppermint Cheesecake Cookies Recipe

Sweet chocolate peppermint cheesecake cookies combine decadent flavors that dance across your palate with surprising elegance.

Smooth cream cheese melts into rich chocolate, creating an irresistible texture.

Mint adds a cool, refreshing twist that makes these treats absolutely memorable.

Delicate yet indulgent, each cookie promises a delightful sensory experience.

Chocolate and peppermint merge in perfect harmony, tempting even the most discerning dessert enthusiasts.

Crisp edges give way to soft, creamy centers that melt in your mouth.

One bite, and you’ll be transported to a winter wonderland of pure confectionery bliss.

Whip up these cookies and watch magic unfold in your kitchen.

Storage Tips for Chocolate Peppermint Cheesecake Cookies

• Seal cooled cookies in an airtight container, separating layers with parchment paper. Keep refrigerated for up to 5 days, maintaining their soft texture and creamy filling.
• Wrap individual cookies tightly in plastic wrap, then place in a freezer-safe container. Freeze for maximum 2 months, preserving their delicate peppermint flavor and chocolate richness.
• Transfer frozen cookies to the refrigerator overnight for gentle defrosting. Allow them to reach room temperature before serving to restore their original soft, creamy consistency.

FAQs

• Can I make the cream cheese filling ahead of time?

Yes, you can prepare the cream cheese filling up to 2 days in advance and store it covered in the refrigerator until ready to use.

• Is it necessary to use food coloring in the cream cheese filling?

No, the food coloring is optional. You can skip it if you prefer a natural white filling or don’t have food coloring on hand.

• How do I know when the cookies are properly baked?

Look for slight puffing and set edges. The cookies should look slightly underbaked in the center, as they will continue to set while cooling on the baking sheet.

• Can I freeze these cookies for later?

Absolutely! Once completely cooled, you can freeze the cookies in an airtight container for up to 3 weeks. Just let them thaw at room temperature before serving.

Why Chocolate Peppermint Cheesecake Cookies Are Festive Favorites

• Surprise Cream Cheese Center: Bite into a delightful cookie with a hidden, creamy peppermint center that adds an unexpected burst of flavor and excitement.
• Festive Holiday Treat: Perfect for winter celebrations, these chocolatey cookies bring a touch of peppermint magic that makes gatherings more delicious and memorable.
• Stress-Free Baking Adventure: Create professional-looking cookies with simple steps that don't require advanced baking skills, making it accessible for home bakers of all levels.
• Customizable Flavor Twist: Easily adjust the peppermint intensity or skip the food coloring to match your personal taste preferences and make the recipe truly your own.

Ingredients for Chocolate Peppermint Cheesecake Cookies

• Cream Cheese: A soft and tangy base that provides a creamy texture to the cookie filling.
• Sugar: Adds sweetness and helps stabilize the cream cheese mixture.
• Peppermint Extract: Delivers a cool and refreshing mint flavor to the filling.
• Food Coloring: Optional ingredient that can create a festive visual appearance.

• All-Purpose Flour: Creates the structure and texture of the cookie dough.
• Cocoa Powder, Salt, Baking Soda: Essential components that contribute to the cookie's flavor and rise.

• Butter, Granulated Sugar, Brown Sugar: Provide richness, sweetness, and help create a soft cookie texture.
• Egg, Vanilla Extract: Bind the ingredients together and enhance the overall flavor profile.

How to Make Chocolate Peppermint Cheesecake Cookies

Step 1: Whip Up Cream Cheese Filling

In a medium bowl, blend cream cheese, sugar, peppermint extract, and food coloring using an electric mixer until smooth and creamy.

Step 2: Freeze Filling Portions

Scoop 10 equal dollops of cream cheese mixture onto parchment paper.

Place in freezer to set while preparing cookie dough.

Step 3: Mix Dry Cookie Ingredients

Sift together flour, cocoa powder, baking soda, and salt in a small bowl.

Set aside for later use.

Step 4: Cream Butter and Sugars

In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer.

Step 5: Add Egg and Vanilla

Beat in egg and vanilla extract until fully incorporated into the butter-sugar mixture.

Step 6: Combine Dry Ingredients

Gradually fold sifted dry ingredients into the wet mixture until dough becomes uniform and well-blended.

Step 7: Portion and Chill Dough

Divide dough into 10 equal portions on a parchment-lined plate. Cover with plastic wrap and refrigerate for 2-24 hours.

Step 8: Prepare Baking Setup

Preheat oven to 350°F/180°C. Line a baking sheet with parchment paper.

Step 9: Assemble Cookie Balls

Remove chilled dough and frozen cream cheese filling. Flatten each dough portion, place a cream cheese dollop in the center, and wrap dough around filling.

Roll into smooth balls.

Step 10: Arrange on Baking Sheet

Place filled cookie dough balls on prepared baking sheet, spacing them 2 inches apart.

Step 11: Bake Cookies

Bake in preheated oven for 11-12 minutes until cookies have puffed up and look set.

Step 12: Cool and Serve

Allow cookies to cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.

Pro Tips for Perfect Holiday Cheesecake Cookies

• Chill the cream cheese mixture thoroughly before adding it to the cookie dough for a firmer, more stable filling.
• Use gel food coloring for more vibrant colors without altering the mixture's consistency.
• Ensure cream cheese is at room temperature for smoother blending and easier incorporation.
• Refrigerate dough for at least two hours to prevent spreading during baking and enhance flavor development.
• Roll cookies gently to maintain an even shape and prevent filling from leaking during baking.

Flavor Variations on Chocolate Peppermint Cheesecake Cookies

• Gluten-Free Chocolate Peppermint Cheesecake Cookies: Replace all-purpose flour with gluten-free flour blend and ensure all ingredients are certified gluten-free for those with wheat sensitivities.
• Dairy-Free Chocolate Peppermint Cheesecake Cookies: Substitute cream cheese with dairy-free cream cheese alternative and use vegan butter instead of regular butter, perfect for lactose-intolerant individuals.
• Mint Chocolate Chip Variation: Replace peppermint extract with mini chocolate chips mixed into the cream cheese filling, creating a classic chocolate chip cookie experience with a creamy center.
• Low-Sugar Option: Use sugar substitute like stevia or monk fruit sweetener in both cookie dough and cream cheese filling, reducing overall sugar content for health-conscious bakers.

Pairing Suggestions for Chocolate Peppermint Cheesecake Cookies

• Serve alongside a warm mug of hot chocolate with extra marshmallows, which complements the cookie's rich chocolate flavor and adds a cozy winter feel to the dessert experience.
• Blend a refreshing mint milkshake using vanilla ice cream and a hint of peppermint extract to echo the cookie's minty undertones and create a delightful flavor harmony.
• Pour a small shot of dark espresso or cappuccino to contrast the cookie's sweetness, cutting through the richness and providing a sophisticated adult beverage pairing that highlights the dessert's deep chocolate notes.

Chocolate Peppermint Cheesecake Cookies Recipe

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4.6 from 24 reviews

• Total Time: 2 hours 42 minutes
• Yield: 12 1x

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Description

Rich chocolate peppermint cheesecake cookies blend indulgent flavors for delightful winter treats. Creamy cheesecake swirls and cool mint create irresistible holiday magic you won’t be able to resist.

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Ingredients

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• 113 g unsalted butter (at room temperature)
• 140 g cream cheese (at room temperature)
• 156 g all-purpose flour
• 100 g soft brown sugar
• 100 g granulated sugar
• 45 g unsweetened cocoa powder
• 1 large egg
• 40 g granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp peppermint extract
• 2–3 drops green food coloring (optional)

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Instructions

1. Whip cream cheese with sugar, peppermint extract, and optional food coloring using an electric mixer until silky and uniform.
2. Drop 10 equal cream cheese portions onto parchment paper and freeze while preparing cookie dough.
3. Sift flour, cocoa powder, baking soda, and salt into a separate bowl, setting mixture aside.
4. Cream butter with granulated and brown sugars in a large mixing bowl until light and fluffy.
5. Incorporate egg and vanilla extract into the butter mixture, blending thoroughly.
6. Gently fold dry ingredients into the wet mixture until dough forms consistently.
7. Shape dough into 10 equal portions, cover with plastic wrap, and refrigerate for 2-24 hours.
8. Heat oven to 350°F/180°C and line baking sheet with parchment paper.
9. Extract chilled dough and cream cheese filling. Flatten each dough portion, center a frozen cream cheese dollop, and carefully enclose filling by rolling into a smooth ball.
10. Arrange cookie balls on prepared baking sheet, spacing 2 inches apart.
11. Bake for 11-12 minutes until cookies expand and appear slightly puffy.
12. Let cookies rest on baking sheet for 10 minutes, then transfer to wire rack for complete cooling.

Notes

• Freeze the cream cheese mixture beforehand to help maintain its shape and prevent it from melting during baking.
• Chill the cookie dough thoroughly to prevent spreading and ensure a thick, chewy texture during baking.
• Use room temperature ingredients like butter and cream cheese for smoother mixing and better incorporation.
• For a gluten-free version, substitute all-purpose flour with a gluten-free blend and ensure all other ingredients are certified gluten-free.

• Prep Time: 2 hours 30 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 201 kcal
• Sugar: 13 g
• Sodium: 96 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.3 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 36 mg