Dive into the festive delight of Chocolate Peppermint Cheesecake Cookies! A decadent blend of fudgy chocolate and creamy peppermint cheesecake, this treat is the love child of your cookie and cheesecake dreams.
The other day, I was nostalgically reminiscing about my grandmother’s kitchen during Christmas, filled with the tantalizing aroma of baked goodies. She had this uncanny way of combining the most unexpected ingredients to create magic. Inspired by her creativity, I wondered what would happen if my two favourite desserts – chocolate cookies and peppermint cheesecake – had a baby. Well, the result? These absolute delights! Every bite takes me back to those wintry afternoons, sipping on hot cocoa, waiting for granny’s next big treat.
Why You’ll Love Chocolate Peppermint Cheesecake Cookies:
Alright, cookie monsters, here’s why these Chocolate Peppermint Cheesecake Cookies are the crème de la crème:
- Hybrid Heaven: It’s like a cheesecake and a cookie had a lovechild. You’re essentially getting two desserts in one, and who wouldn’t want that?
- Perfectly Pepperminty: The peppermint cheesecake filling is just the right touch of festive zing without overpowering the chocolate.
- Convenience Queen: With a prep time of just 10 minutes, you’ll have more time to indulge in your favorite Netflix binge.
Ingredient Notes For Chocolate Peppermint Cheesecake Cookies:
“Before you jump into creating this masterpiece, let’s spill some tea on these ingredients:
- Cream Cheese: Ensure it’s at room temperature. It blends smoother, and honestly, no one has the time to wrestle with cold cheese.
- Peppermint Extract: A tad goes a long way. The aim is festive spirit, not toothpaste vibes.
- Green Food Coloring (optional): Add this if you want your cookies to scream ‘It’s Christmas!’, but they’ll taste just as fab without it.
- Unsweetened Cocoa Powder: For that rich chocolatey goodness. Don’t skimp on quality here; it’s the soul of our cookie!”
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Detailed Recipe Steps:
“Okay fam, aprons on, let’s dive right in!
Creamy, Dreamy Centers:
- Step 1: Grab your medium-sized bowl and whip out that electric hand mixer. Blend the cream cheese, sugar, peppermint extract, and (if you’re feeling festive) a few drops of green food coloring till it’s smoother than your latest pickup line.
- Step 2: Spoon out 10 dollops of this creamy dream onto parchment paper. Pop it in the freezer. This gives you ample time to nail the cookie dough.
Cookie Dough Extravaganza:
- Step 3: In a small bowl, give a good whisk to the flour, cocoa powder, baking soda, and salt. Think of it as the workout before the indulgence.
- Step 4: Roll up your sleeves, it’s butter time! In a large mixing bowl, or a stand mixer if you’re fancy, cream together the butter, granulated sugar, and brown sugar till it’s light and fluffier than a cloud.
- Step 5: Once that’s dreamy enough, slide in the egg and vanilla extract and blend again.
- Step 6: Gently fold in the dry ingredients until they’re just as much part of the party.
Shaping & Baking:
- Step 7: Now, mold the dough into 10 cute little mounds and chill on a parchment paper-lined plate for about 2 hours.
- Step 8: Preheat that oven to a toasty 350°F/180°C. Meanwhile, work that dough! Flatten a piece, plop in a cheesecake dollop, and wrap it up. Rinse and repeat.
- Step 9: Space them out on your baking tray – these babies need their room! Pop them in the oven for about 11-12 minutes.
- Step 10: Resist the temptation! Let them cool a bit before diving in. Your taste buds will thank you.”
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Storage Options:
“Made too many? (As if that’s a thing!) But if you’re looking to store them:
- Counter: These delights will last 2-3 days in an airtight container. Though, good luck resisting them that long!
- Fridge: Up to a week, but make sure they’re in a sealed container to prevent them from becoming the cheese of your fridge’s opera.
- Freezer: Store for up to 2 months. When craving hits, just thaw and enjoy!”
Variations and Substitutions:
“Feeling adventurous or missing an ingredient? No worries!
- Peppermint Extract: Swap it for vanilla or almond for a twist.
- Cocoa Powder: Try using dark cocoa for a deeper chocolate punch.
- Green Food Coloring: Go red for a change, or just leave it out if artificial colors aren’t your jam.
- Brown Sugar: Out of it? Use granulated sugar, but you might miss that extra layer of molasses goodness.”
Happy baking and devouring, my fellow cookie connoisseurs! 🍪❤️🎄
Chocolate Peppermint Cheesecake Cookies
Dive into the festive delight of Chocolate Peppermint Cheesecake Cookies! A decadent blend of fudgy chocolate and creamy peppermint cheesecake, this treat is the love child of your cookie and cheesecake dreams.
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Servings: 10
Ingredients
Cheesecake filling:
- 140 g cream cheese at room temperature
- ¼ teaspoon peppermint extract
- 40 g granulated sugar
- 2-3 drops of green food coloring optional
Cookie dough:
- 156 g all-purpose flour
- 45 g unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 113 g unsalted butter at room temperature
- 100 g granulated sugar
- 100 g soft brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Instructions
Preparation of the Cream Cheese Filling:
- In a medium-sized bowl, combine the cream cheese, sugar, peppermint extract, and food coloring (if using). Use an electric mixer to blend the ingredients until the mixture is smooth and well combined.
- Portion out 10 even spoonfuls of the mixture onto parchment paper. Transfer to the freezer to set while preparing the cookie dough.
Preparation of the Cookie Dough:
- In a separate, small bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until the mixture is light and creamy.
- Beat in the egg and vanilla extract until well incorporated.
- Gradually fold in the dry ingredients until the dough is homogeneous.
Shaping and Baking:
- Divide the dough into 10 equal portions and place them on a plate lined with parchment paper. Cover the portions with plastic wrap and refrigerate for a minimum of two hours or up to 24 hours.
- Preheat the oven to 350°F/180°C. Line a baking sheet with parchment paper.
- Remove the cookie dough and cream cheese filling from the refrigerator. Flatten a portion of the cookie dough in your hand, place a set cream cheese dollop in the center, and encase the filling with the dough. Roll the filled dough between your palms to form a smooth ball. Repeat with the remaining dough and filling.
- Place the filled cookie dough balls on the prepared baking sheet, ensuring they are spaced at least 2 inches apart.
- Bake in the preheated oven for 11-12 minutes, or until the cookies have puffed up.
- Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes. Afterward, transfer them to a wire rack to cool completely.
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