Name: White Chocolate Peppermint Cheesecake Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: ½ cup (1 stick) unsalted butter, softened; ½ cup brown sugar, packed; ⅓ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1¾ cups all-purpose flour; ½ teaspoon baking soda; ¼ teaspoon salt; ¾ cup white chocolate chips; ½ cup crushed candy canes; 6 oz cream cheese, softened; ⅓ cup powdered sugar

As soon as the holidays roll around, my kitchen becomes a peppermint-scented haven—and these White Chocolate Peppermint Cheesecake Cookies are always the star of the show. They’re the kind of cookies that people talk about long after the last one is gone. There’s something magical about the contrast between the creamy cheesecake center, crunchy peppermint bits, and the sweet, smooth flavor of white chocolate. Every bite tastes like winter joy.

White Chocolate Peppermint Cheesecake Cookies Recipe

I first made these cookies during a snowstorm, craving something cozy, festive, and a little indulgent. They turned out so well, I now make them every December without fail—and sometimes even in July when I can’t wait! These cookies are thick, soft, and buttery with just the right amount of peppermint crunch. And that gooey cheesecake surprise in the middle? It’s like biting into a hidden treasure.

Why You’ll Love These White Chocolate Peppermint Cheesecake Cookies

Festive flavors: The peppermint and white chocolate combo screams holiday cheer.
Cheesecake surprise: A creamy center that adds rich texture and unexpected delight.
Perfect texture: Soft, chewy edges with a slightly crisp bite and melty interior.
Crowd favorite: Ideal for cookie swaps, holiday gifts, or cozy nights in.
Make-ahead friendly: Easy to prep and freeze before baking.

What Kind of Peppermint Should I Use?

For these cookies, crushed candy canes are your best friend. They provide that satisfying crunch and burst of peppermint flavor in every bite. You can either crush them yourself (great for stress relief!) or buy pre-crushed peppermint pieces for convenience. Make sure the pieces aren’t too fine, or they’ll melt into the dough instead of staying visible and crunchy. You can also use peppermint baking chips if you prefer a smoother texture.

Options for Substitutions

White Chocolate Chips: If you’re out, substitute with chopped white chocolate bars for a creamier, meltier effect—or even semisweet chocolate chips for a twist.
Peppermint Candy: Peppermint extract (½ teaspoon) can replace crushed candy canes in a pinch, though the texture won’t be the same.
Cream Cheese: Use vegan cream cheese for a dairy-free option, or swap in mascarpone for an extra-rich center.
Flour Alternatives: A 1:1 gluten-free baking mix works great if you’re avoiding gluten—just watch the consistency of your dough.
Butter: Vegan butter sticks also hold up well if you’re making a plant-based version.

Ingredients for These White Chocolate Peppermint Cheesecake Cookies

Let’s talk about what makes each ingredient essential in building these incredibly indulgent cookies:

Unsalted Butter
The foundation for richness and that classic buttery cookie base. It also helps create that soft, chewy texture we love.
Brown Sugar
Adds deep, molasses-like flavor and moisture. This is key for making the cookies soft and tender.
Granulated Sugar
Balances the brown sugar with sweetness and helps with that slightly crisp edge.
Egg
Binds the ingredients and gives structure to the cookie dough.
Vanilla Extract
Brings warmth and depth, enhancing the flavors of the peppermint and white chocolate.
All-Purpose Flour
Provides the structure for the cookies. Make sure to measure it correctly to avoid a dense dough.
Baking Soda
Helps the cookies rise just a bit, keeping them light and chewy.
Salt
Balances sweetness and enhances all the other flavors.
White Chocolate Chips
Melty, creamy pops of sweetness that pair beautifully with the peppermint.
Crushed Candy Canes
The star of the season—adds crunch, festive flair, and that unmistakable peppermint zing.
Cream Cheese
Softened and sweetened for the dreamy cheesecake filling. It’s the surprise element that makes these cookies unforgettable.
Powdered Sugar
Mixed with cream cheese to create a smooth, luscious filling that bakes up slightly gooey.

White Chocolate Peppermint Cheesecake Cookies Recipe2

Step 1: Prepare the Cheesecake Filling

In a small bowl, mix the softened cream cheese with powdered sugar until smooth and creamy. Use a spoon or piping bag to portion small dollops—about 1 teaspoon each—onto a lined baking sheet. Freeze for at least 30 minutes. This helps keep the centers intact while baking.

Step 2: Make the Cookie Dough

In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy—about 2-3 minutes. Add the egg and vanilla extract and mix until fully combined.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and mix until just combined—don’t overmix!

Step 4: Add the Good Stuff

Fold in the white chocolate chips and crushed candy canes gently with a spatula. Make sure they’re evenly distributed so every cookie has a bit of crunch and sweetness.

Step 5: Assemble the Cookies

Scoop about 1.5 tablespoons of dough and flatten it in your hand. Place one frozen cheesecake dollop in the center and wrap the dough around it, sealing the edges. Roll gently to form a smooth ball and place on a parchment-lined baking sheet.

Step 6: Chill Again

Let the assembled dough balls chill in the fridge for 30 minutes. This helps prevent spreading and keeps the cookies thick and chewy.

Step 7: Bake

Preheat the oven to 350°F (175°C). Bake the cookies for 10–12 minutes or until the edges are set but the centers are still soft. They’ll finish setting as they cool.

Step 8: Cool and Enjoy

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle with extra crushed peppermint if desired, then dive in while they’re warm and gooey.

How Long to Cook White Chocolate Peppermint Cheesecake Cookies

The sweet spot for baking these cookies is 10 to 12 minutes at 350°F (175°C). You’ll want the edges to look golden and set, while the centers should still appear slightly underbaked—that’s what gives them that perfectly soft, melt-in-your-mouth texture. They’ll continue to cook slightly from residual heat after being removed from the oven.

Keep in mind that every oven is different, so it’s a good idea to do a test bake with one or two cookies first. If the edges brown too quickly or the centers puff up too much, adjust your time by a minute or two accordingly.

Tips for Perfect White Chocolate Peppermint Cheesecake Cookies

Freeze the Filling: Don’t skip freezing the cheesecake dollops—it keeps the center creamy without melting into the dough.
Chill the Dough: Chilling before baking controls spread and ensures thick, bakery-style cookies.
Don’t Overmix: Once the dry ingredients go in, mix just until incorporated to avoid tough cookies.
Use Room Temperature Butter and Egg: Helps everything blend smoothly and creates better texture.
Crush Candy Canes Just Right: Not too fine, not too chunky. You want texture without cutting up your mouth!
Bake on Parchment Paper or Silicone Mats: This prevents sticking and gives the bottoms a nice even finish.
Cool Slightly Before Moving: Letting cookies sit for a few minutes helps them hold their shape.
Add Extra Peppermint on Top: Sprinkle a pinch of crushed candy cane right after baking for an extra-festive touch.

Watch Out for These Mistakes While Cooking

Skipping the Freezing Step: If you don’t freeze the cheesecake filling, it can melt too quickly, leading to messy, hollow cookies instead of luscious centers.
Overbaking: It’s tempting to wait until the cookies look completely done, but remember, they’ll finish baking outside the oven. Overbaking will lose that soft, creamy texture.
Overmixing the Dough: Overworking the dough can develop too much gluten, making the cookies tough instead of tender and chewy.
Using Warm Dough: Skipping the chilling step might cause your cookies to spread too thin and lose that lovely chunky look.
Crushing Candy Canes Too Fine: Powdery candy cane dust will melt into the batter and disappear instead of giving you those festive little crunchy bits.
Neglecting to Line the Baking Sheet: Without parchment or a silicone mat, you risk the peppermint sticking and making cleanup a nightmare.
Under-portioning the Filling: Too much cheesecake filling might cause leakage, while too little won’t give that delicious burst. Stick to about a teaspoon.
Not Adjusting Oven Rack: Baking too close to the top or bottom of the oven can cause uneven baking. Center rack is best!

What to Serve With White Chocolate Peppermint Cheesecake Cookies

Hot Cocoa

There’s nothing cozier than pairing these cookies with a steaming mug of rich, creamy hot cocoa topped with whipped cream and extra peppermint sprinkles.

Peppermint Mocha

Lean into the theme and sip on a peppermint mocha alongside your cookies. The chocolate and mint notes make it an irresistible combo.

Glass of Cold Milk

A classic! The sweetness and slight saltiness of the cookies are perfect when balanced with a cold glass of milk.

Eggnog

If you’re feeling ultra-festive, these cookies go beautifully with a thick, spiced glass of chilled or warm eggnog.

Coffee or Espresso

The slight bitterness of coffee cuts through the sweet richness of the cheesecake filling like a dream.

Sparkling Water

For a lighter option, a fizzy, fruit-flavored sparkling water keeps your palate refreshed between bites.

Vanilla Bean Ice Cream

Serve your cookies warm with a scoop of vanilla bean ice cream melting on top—pure bliss.

Holiday Punch

For a party vibe, match the cookies with a cranberry or pomegranate holiday punch, something bright and tart to balance the richness.

Storage Instructions

To keep your White Chocolate Peppermint Cheesecake Cookies tasting fresh and delicious, proper storage is key:

Room Temperature: Store the cookies in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm, it’s safer to refrigerate them due to the cheesecake filling.
Refrigeration: For longer freshness, keep the cookies refrigerated in an airtight container for up to 5 days. Bring them to room temperature or give them a 10-second zap in the microwave before eating for the best flavor and texture.
Freezing: You can freeze the baked cookies! Place them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. They’ll stay good for up to 2 months. Thaw at room temperature or warm them slightly before enjoying.
Freezing the Dough: If you want fresh-baked cookies later, freeze the filled dough balls before baking. Bake straight from frozen—just add an extra 2–3 minutes to the baking time.

Estimated Nutrition

Here’s a general idea of the nutrition per cookie (based on a batch yielding around 24 cookies):

Calories: ~210 kcal
Fat: 11 g
Saturated Fat: 7 g
Cholesterol: 30 mg
Sodium: 85 mg
Carbohydrates: 26 g
Sugar: 18 g
Protein: 2 g

Note: These values are estimates and can vary based on exact ingredient brands and portion sizes.

Frequently Asked Questions

How do I keep the cheesecake filling from leaking out?

The key is freezing the cream cheese filling well before assembling the cookies. Also, make sure you completely seal the dough around the filling to avoid any leaks while baking.

Can I make the dough ahead of time?

Absolutely! You can make the dough and refrigerate it for up to 48 hours. You can also freeze the dough balls for even longer storage and bake straight from frozen.

What if I don’t like peppermint?

You can easily swap the crushed peppermint for mini chocolate chips, toffee bits, or even chopped nuts for a different flavor profile without the mint.

Can I use store-bought peppermint chips instead of crushed candy canes?

Yes! Peppermint baking chips work wonderfully and melt slightly into the cookie for a smoother texture compared to the crunchier candy cane pieces.

How do I know when the cookies are done?

The edges should look set and just slightly golden, while the centers will still look soft. They’ll continue to set up on the baking sheet as they cool.

Can I double this recipe?

Definitely! These cookies are a hit at parties, so doubling (or even tripling) the recipe is a smart move. Just bake in batches so they don’t crowd the oven.

What if I don’t have white chocolate chips?

Chop up a white chocolate bar into chunks, or even swap for semisweet or milk chocolate chips if you prefer a richer, deeper chocolate flavor.

Are these cookies good for mailing?

Because of the soft cheesecake filling, these cookies are a bit delicate for mailing long distances. If you need to ship them, freeze them solid first and pack them tightly with padding.

Conclusion

Biting into one of these White Chocolate Peppermint Cheesecake Cookies is like wrapping yourself in a cozy winter sweater, only better because there’s cheesecake involved! From the creamy, tangy center to the bright pop of peppermint and sweet bursts of white chocolate, these cookies are festive perfection. Whether you’re baking them for a holiday party, gifting them to friends, or just treating yourself (highly recommended), they’ll make the season feel a little more magical.