Peppermint Cheesecake Stuffed Cookies
These peppermint cheesecake cookies combine the refreshing flavor of peppermint with the sweet and creamy flavors of cheesecake. These are the perfect Christmas cookies!
Servings 8 servings
Ingredients
Cookie ingredients:
- 1 cup unsalted Butter cold and sliced
- 1 ½ cup Granulated sugar
- 1 tbsp Vanilla extract
- 2 large Eggs room temp
- 1 ½ cups All-purpose flour
- 1 ½ cup Cake flour
- 1 tbsp Cornstarch
- 1 tbsp Baking soda
- 3/4 tsp Salt
- 1 ½ cups White chocolate chips
- 1 cup Candy Cane baking bits
- 1 cup of Candy Cane sparkle coating
- Cookie white icing drizzle
Cheesecake filling:
- 8 oz Cream cheese softened
- ½ cup Granulated sugar
- 1 tsp Peppermint flavoring
Cookie coating:
- 1 cup White sparkling sugar
- ½ cup Candy cane baking bits
Instructions
Cheesecake filling:
- In a small sized bowl add the cream cheese, sugar, and peppermint flavoring. Mix to combine.8 oz Cream cheese, ½ cup Granulated sugar, 1 tsp Peppermint flavoring
- Place in the freezer for 30 minutes.
- Remove the cheesecake filling and using a small cookie scoop, scoop out small rounds of cheesecake. Place the cheesecake balls on a parchment lined small baking sheet.
- Place in the freezer for another 15 minutes.
Cookies:
- Line a baking sheet with parchment paper or a baking mat.
- Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment cream butter and the sugar on medium speed for 2-3 minutes.1 cup unsalted Butter, 1 ½ cup Granulated sugar
- Add eggs and vanilla and mix until combined for another 3 minutes.1 tbsp Vanilla extract, 2 large Eggs
- Scrape down the sides of the bowl as needed.
- In a large bowl add the flours, baking soda, cornstarch, and salt.1 ½ cups All-purpose flour, 1 ½ cup Cake flour, 1 tbsp Cornstarch, 1 tbsp Baking soda, 3/4 tsp Salt
- Whisk to combine.
- Add the dry ingredients to the butter mixture ½ cup at a time.
- Mix to combine on low to medium speed until fully blended.
- Add the white chocolate chips and peppermint baking bits to the dough.1 ½ cups White chocolate chips, 1 cup Candy Cane baking bits
- Using your hands, mix to combine.
- Cover and refrigerate for 30 minutes.
- Using a large cookie scoop, scoop out your dough balls, and set on a parchment paper lined baking sheet. For 4 cookies you will need 8 dough balls at approx 3 oz each.
- Using your hand, flatten the dough balls to ¼ inch thick.
- Place a peppermint cheesecake ball on only half of the flattened cookies.
- Place another piece of flattened cookie dough on top of the peppermint cheesecake ball cookie half. Using your hands roll the two cookie halves together into a ball.
- Set back on the baking sheet.
- Repeat until all dough balls are created.
- In a small bowl add your cookie coating ingredients.
- Mix to combine.
- Roll your dough balls into the coating and place back on the baking sheet.
- Keep your dough balls intact, do not flatten them.
- Refrigerate the dough balls until the oven is ready.
- Preheat the oven to 410 degrees
- Bake for 14-15 minutes.
- Let the cookies rest on the cookie sheet for 15 minutes.
- Move the baked cookies to a cooling rack and allow them to reach room temperature.