Peppermint Cheesecake Cookies

Ingredients

• 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)
• 1/2 cup white chocolate chips, melted (optional, for drizzle)
• Crushed candy canes, for garnish

Method

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream the softened butter and cream cheese until smooth, then beat in the sugar until combined.
3. Beat in the egg, vanilla extract, and peppermint extract.
4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
5. Gradually mix the dry ingredients into the wet mixture until just combined, then fold in the crushed candy canes.
6. Scoop rounded balls of dough onto the prepared baking sheets, spacing about 2 inches apart.
7. Bake for 10-12 minutes until edges are lightly golden and centers are set.
8. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Optionally drizzle cooled cookies with melted white chocolate and sprinkle with extra crushed candy canes.