What’s the ultimate holiday cookie combination – white chocolate and peppermint of course. These easy homemade cookies are made with melted white chocolate and crushed candy canes for a delicious twist on a classic favorite. Save this idea for your next family baking session

white chocolate peppermint cheesecake cookies are stacked on top of each other with candy canes

Introduction

Imagine indulging in a sweet treat that combines the creamy richness of cheesecake, the refreshing zing of peppermint, and the velvety smoothness of white chocolate, all wrapped up in a crunchy cookie package. These white chocolate peppermint cheesecake cookies, stacked high with candy canes, are not just a delight to the taste buds but also a feast for the eyes. What makes this recipe truly special is its accessibility and ease of preparation, using everyday ingredients that can be found in most kitchens. Whether you’re a seasoned baker or a beginner in the culinary world, this recipe is sure to impress with its unique flavor combination and visually appealing presentation.

Why This Works

• Flavor balance and ingredient accessibility: The combination of white chocolate, peppermint, and cheesecake creates a harmonious balance of flavors that is both refreshing and decadent. The ingredients are readily available, making this recipe practical for anyone to try.
• Ease of preparation: Despite the impressive presentation, these cookies are relatively easy to make. The process involves simple mixing and baking, with no need for complex techniques or specialized equipment.
• Impressive results with minimal effort: The stacking of cookies with candy canes adds a creative and festive touch, perfect for holiday gatherings or special occasions. This presentation can be achieved with minimal extra effort, making it a great option for those looking to impress without spending hours in the kitchen.

Key Ingredients

The main ingredients in this recipe include white chocolate chips, peppermint extract, cream cheese for the cheesecake element, sugar, eggs, flour, and butter. For the cookie dough, you’ll also need baking powder and salt. The candy canes used for stacking add a fun and festive element. Practical substitutions can be made, such as using peppermint chocolate chips instead of regular white chocolate for an extra minty flavor or replacing some of the sugar with honey for a slightly different taste. Additionally, for those looking for a gluten-free option, gluten-free flour can be used as a substitute in the cookie dough.

Instructions

1. Step 1: Begin by preheating your oven to 375°F (190°C). Prepare your baking sheets with parchment paper. In a medium 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. Stir in the white chocolate chips.
3. Step 3: For the cheesecake element, in a separate bowl, mix the softened cream cheese with a bit of sugar and an egg until smooth. This mixture will be dolloped onto the cookie dough before baking to create the cheesecake effect.
4. Step 4: Scoop tablespoon-sized balls of the cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Dollop a small amount of the cheesecake mixture onto the center of each cookie. Bake for about 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Handy Tips

• To ensure the cookies retain their shape and the cheesecake element stays intact, avoid overbaking. The cookies should be lightly golden and still slightly soft to the touch.
• For an extra crunchy exterior and chewy interior, bake the cookies for 10 minutes, then broil for an additional 1-2 minutes, watching closely to prevent burning.
• When stacking the cookies with candy canes, use a small amount of melted white chocolate to “glue” the candy canes to the cookies, holding them in place.

Heat Control

Heat control is crucial in this recipe to prevent overcooking. The ideal temperature is 375°F (190°C), and the cookies should be baked for 12-15 minutes. Signs of doneness include lightly golden edges and a firmness to the touch, while still being slightly soft in the center. Overcooking can lead to hard, unpalatable cookies, so it’s essential to keep an eye on them during the baking time.

Crunch Factor

The crunch factor in these cookies comes from the baking process and the texture of the white chocolate chips. To achieve a crunchy exterior and a chewy interior, it’s essential not to overbake. The cookies should be firm around the edges and slightly soft in the center. If you prefer a crunchier cookie throughout, you can bake them for an additional 2-3 minutes, but be cautious of overcooking.

Pro Kitchen Tricks

• For a more pronounced cheesecake effect, chill the cheesecake mixture in the refrigerator for about 30 minutes before dolloping it onto the cookie dough. This will help it retain its shape better during baking.
• To make the cookies more uniform in size, use a cookie scoop. This will also help in achieving consistent baking times.
• Experiment with different types of extract, like almond or coconut, to give the cookies a unique twist.

Storage Tips

• These cookies can be stored in an airtight container at room temperature for up to 5 days. For longer storage, they can be frozen for up to 2 months. When freezing, place the cookies in a single layer in a freezer-safe bag or container to prevent them from sticking together.
• For reheating, place the cookies in the microwave for 10-15 seconds or until warmed through. Be careful not to overheat, as this can cause the cookies to become too soft or the white chocolate to melt.
• The best containers for storing these cookies are airtight containers or glass jars with tight-fitting lids. This will help keep the cookies fresh by preventing air and moisture from reaching them.

Gift Packaging Ideas

These cookies make perfect gifts, especially during the holiday season. Consider packaging them in decorative tins or jars, wrapped in festive ribbons or bows. You can also stack them in small towers and wrap them in cellophane, tied with a candy cane on top for a whimsical touch. For a more rustic look, place the cookies in a paper bag, seal it with a sticker or a small piece of tape, and attach a gift tag with a personal message.

Flavor Variations

• Different spices: Try adding a pinch of cinnamon, nutmeg, or cardamom to the cookie dough for a unique flavor profile.
• Creative toppings: Instead of candy canes, use crushed nuts, sprinkles, or shredded coconut to add texture and visual appeal.
• Ingredient swaps: Replace the white chocolate chips with dark or milk chocolate for a different flavor profile. You can also use different types of sugar, like brown sugar, for a richer taste.

Troubleshooting

• Texture problems: If the cookies turn out too hard, they were likely overbaked. If they’re too soft, they might have been underbaked. Adjust the baking time accordingly for the next batch.
• Ingredient replacements: If you don’t have peppermint extract, you can use a few drops of peppermint oil or omit it altogether for a plain cheesecake cookie flavor.
• Over/undercooking signs: Keep an eye on the cookies during the baking time. Overcooked cookies will be dark golden and hard, while undercooked cookies will be pale and soft to the touch.

FAQs

• Can I freeze it? Yes, these cookies can be frozen for up to 2 months. Freeze them in a single layer in a freezer-safe bag or container to prevent sticking.
• Is it gluten-free? The recipe as stated contains gluten due to the flour. However, you can make a gluten-free version by substituting the flour with a gluten-free flour mix.
• Can I double the recipe? Yes, you can double the recipe. Just ensure you have enough baking sheets and space in your oven to accommodate the increased number of cookies.

Conclusion

In conclusion, these white chocolate peppermint cheesecake cookies stacked with candy canes are a true delight for the senses. With their unique flavor combination, impressive presentation, and ease of preparation, they’re perfect for any occasion. Whether you’re a fan of cheesecake, white chocolate, or peppermint, or just looking for a new recipe to try, this dish is sure to please. Feel free to experiment with the ingredients and presentation to make it your own, and don’t hesitate to share your creations with friends and family. Happy baking!