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Chocolate Peppermint Cheesecake Cookies - Festive, Fudgy, and Creamy

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • For the chocolate cookie dough:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder (Dutch-process or natural)
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon peppermint extract
  • 3 tablespoons milk (dairy or unsweetened non-dairy)
  • 3/4 cup semisweet chocolate chips (optional but recommended)
  • For the cheesecake swirl:
  • 6 ounces cream cheese, softened
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon sour cream or Greek yogurt (for extra creaminess)
  • For topping (optional):
  • 2–3 tablespoons crushed candy canes or peppermint candies
  • Flaky sea salt for finishing

Method
 

  1. Make the cheesecake swirl: In a small bowl, beat the cream cheese, sugar, vanilla, and sour cream until smooth and creamy. Cover and chill while you make the cookie dough. A short chill helps it hold its shape when swirled.
  2. Whisk dry ingredients: In a medium bowl, whisk the flour, cocoa powder, cornstarch, baking soda, and salt. The cornstarch keeps the cookies soft.
  3. Cream butter and sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Scrape the bowl as needed.
  4. Add wet ingredients: Beat in the egg, vanilla, and peppermint extract until smooth. Mix in the milk. The batter may look slightly loose; that’s fine.
  5. Combine: Add the dry ingredients to the wet and mix on low until just combined. Fold in chocolate chips if using. Do not overmix.
  6. Chill briefly: Cover the dough and chill for 20–30 minutes. This makes scooping easier and helps prevent spreading.
  7. Preheat and prep: Heat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Scoop the dough: Use a medium cookie scoop (about 1 1/2 tablespoons) and place mounds 2 inches apart on the sheets. Press a shallow well in the center of each mound with the back of a spoon.
  9. Add the cheesecake swirl: Dollop about 1 teaspoon of the cheesecake mixture into each well. Use a toothpick or small knife to gently swirl it into the top of each cookie. Don’t over-swirl; two or three figure-8 motions are enough.
  10. Top with candy canes: If using, sprinkle crushed candy canes lightly over the cheesecake swirl. A pinch of flaky sea salt adds a nice pop, too.
  11. Bake: Bake 10–12 minutes, until the edges are set and the centers look slightly soft. The cheesecake swirl should look glossy but not wet.
  12. Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. They’ll firm up as they cool and stay fudgy inside.