Chocolate Peppermint Cheesecake Cookies

March 2024

Perfect cookies for St Patrick’s day! These chocolate peppermint cheesecake cookies feature a fudgy chocolate cookie base stuffed with peppermint cheesecake filling.

Using an electric hand mixer, whip together the cream cheese, sugar, peppermint extract, and food color until creamy.


Dollop 10 spoonfuls of the mixture onto parchment paper, then place it into the freezer while you make the cookie dough.


Whisk all-purpose flour, cocoa powder, baking soda, and salt in a small bowl and set aside.


Add the softened butter and sugars to a large bowl and cream these on high speed with an electric mixer. Once creamy, add the egg and vanilla extract and beat these in.


Add the dry ingredients and use a rubber spatula or wooden spoon to fold them together until combined.


Shape the dough into 10 mounds and place on a parchment paper-lined plate. Cover with plastic wrap and refrigerate for at least two hours.


Flatten a piece of cookie dough in your hand, then place a cold cheesecake dollop in the center.


Fold the dough around the cream cheese ball until it’s covered, then roll the ball in the palms of your hand.


Place cookies at least 2 inches apart on the prepared baking sheet. Bake the cookies for 11-12 minutes until puffed.


Let them cool on the baking tray for 10 minutes, then move them to a wire rack to cool further.


See the link below for the full recipe!