Peppermint Cheesecake Cookies Recipe
Peppermint Cheesecake Cookies - a sweet and festive holiday treat. Soft and yummy cookies made with cheesecake instant pudding and peppermint baking chips!
Servings: 20
Ingredients
- 1/2 cup butter softened
- 3/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp cheesecake flavored instant pudding mix
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- 3/4 cup peppermint baking chips plus more for sprinkling on top
Instructions
- 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!
Nutrition
Calories: 162kcal | Carbohydrates: 21g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 131mg | Potassium: 63mg | Sugar: 13g | Vitamin A: 155IU | Calcium: 28mg | Iron: 0.5mg