Chocolate Peppermint Cheesecake Cookies

carmell childs


These take a little bit of effort, plus chill time, but they are oh so worth it!!

☆☆☆☆☆ 0 votes
38-40 cookies
25 Min
20 Min


chocolate cream filled chocolate cookies
3/4 c
plus 1 tablespoon salted butter, softened
8 oz
softened cream cheese, divided
1 large
1/4 tsp
plus 1/8 teaspoon peppermint extract
1/4 tsp
2 c
powdered sugar, divided
1/4 c
unsweetened baking cocoa
1 1/2 c
all-purpose flour
1 1/3 c
whipping cream
3 Tbsp
crushed peppermint candy


1Scrape the chocolate cream from the cookies into a medium bowl (reserve the cookies). Add 3/4 cup butter, 6 ounces cream cheese, egg, 1/4 teaspoon extract, and salt; beat until creamed and fluffy. Gradually mix in 1 1/2 cups powdered sugar, cocoa, and flour; mix until combined. Place in the fridge to chill for 1 hour.
2Place the reserved chocolate cookies in a large zip locked bag, crush into fine crumbs with a rolling pin; transfer crumbs to a shallow container. Melt remaining 1 tablespoon butter, pour over crumbs; stir until combined.
3Preheat oven to 325 degrees. Shape chilled dough into tablespoon sized balls; roll in cookie crumbs until coated. Place balls 2 inches apart on un-greased cookie sheets, slightly press down the cookies with the back side of a measuring cup. Bake 12-15 minutes, cool on racks to room temperature.
4Meanwhile, beat remaining 2 ounces cream cheese, 1/8 teaspoon peppermint extract and remaining 1/2 cup powdered sugar, drizzle in a little bit of whipping cream and beat until smooth. Add remaining whipping cream and beat until stiff peaks form (if needed add more powdered sugar for sweetness). Transfer to a piping bag fitted with a large star tip.
5To serve cookies, pipe peppermint cream over the top and sprinkle with crushed candies. These are best served chilled!

About Chocolate Peppermint Cheesecake Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American