Chocolate Peppermint Cheesecake Cookies

These delicious cookies feature a fudgy chocolate cookie base stuffed with peppermint cheesecake filling.

In a medium bowl, using an electric hand mixer, whip together the cream cheese, sugar, peppermint extract, and food color until nice and 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.

Beat the butter and sugar on medium-high speed until light and creamy, then add in egg and vanilla.

Fold through the dry ingredients with a rubber spatula or wooden spoon.

Chill the dough for at least 2 hours or up to 24 hours.

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

Repeat with the remaining cookie dough and filling. Space around 2inches apart on baking sheets.

Bake until puffed. The cookies can be stored in the refrigerator for up to a week.

See the link for the full recipe!