Hello again, Lil’ Luna readers! It’s Alicia from The Baker Upstairs, and I have a delicious holiday treat to share with you this month. These peppermint cheesecake cookies are full of holiday flavor, and are perfect for a neighbor gift, a Christmas party, or for leaving out for the big guy on Christmas Eve!
One of my favorite things about the holiday season is all the baking that I get to do. I seem to be incapable of showing love for my friends and family except through baked goods… somehow nothing says I love you quite like a perfectly frosted cupcake or a plate of cookies, right?
I adore cookies for so many reasons: they are easy to make for a crowd, they are perfect little portion sizes, and they’re cute to boot! These particular cookies are super soft and buttery, and have the perfect texture. I started with one of my very favorite cookie recipes, then added some cheesecake flavor and moisture with a little dry pudding mix, and mixed in the peppermint chips to add a little burst of flavor. This was my first time baking with peppermint chips, and I love them! I like that they add a lot of flavor but aren’t overpowering, as mint can sometimes be. These cookies are a must-try this holiday season!
- ½ cup butter, softened
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 tablespoons cheesecake flavored instant pudding mix
- 1½ cups flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ¾ cup peppermint baking chips, plus more for sprinkling on top
- Preheat the oven to 350. Line two baking sheets with parchment or silicone baking mats. In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Beat in the egg, vanilla, and pudding mix until well blended. Add the flour, salt, baking powder, baking soda, and cream of tartar, and mix until a dough forms. Fold in the peppermint baking chips until well distributed. Shape the dough into about 20 one inch balls. Place the dough on the prepared baking sheet and sprinkle additional peppermint chips on top. (If your dough is fairly soft, I would recommend chilling it at this point for about 30 minutes before baking.) Bake in the preheated oven for 8-9 minutes. Remove and let cool 5-10 minutes on the baking sheet before removing to a cooling rack. The cookies will look very soft and undercooked when you pull them out, but they will cook more as they cool on the pan. Enjoy!
These Cookies look delicious AND festive!! Thank you, Alicia!
For more great recipes from her be sure to check out The Baker Upstairs.
And, for more recipes from Alicia here on Lil Luna check out:
There are so many yummy holiday recipes!! Mmmm!!
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