8 ounces cream cheese, softened to room temperature
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg, room temperature
1 teaspoon alcohol-free vanilla extract
1/2 teaspoon peppermint extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup crushed peppermint candies or candy canes
1/2 cup white chocolate chips
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats to ensure the cookies do not stick and to make cleanup much easier later on.
In a large mixing bowl, beat together the softened cream cheese and the unsalted butter. Use a hand mixer or a stand mixer on medium speed for about two to three minutes until the mixture is light, fluffy, and completely smooth with no lumps.
Add the granulated sugar to the creamed mixture and beat until well combined. Incorporate the egg, the alcohol-free vanilla extract, and the peppermint extract. Continue mixing until the batter is creamy and the scents are well distributed.
In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture while mixing on low speed. Stop as soon as the flour is just incorporated to avoid overworking the dough, which can make the cookies tough.
Using a spatula, gently fold in the crushed peppermint candies and the white chocolate chips. This ensures that the festive mix-ins are evenly spread throughout the dough without breaking them down too much.
Use a small cookie scoop or a tablespoon to drop rounded portions of dough onto the prepared baking sheets, leaving about two inches of space between each. Bake for ten to twelve minutes. The cookies should look set at the edges but still appear slightly soft in the middle.
Allow the cookies to rest on the baking sheet for at least five minutes before moving them to a wire cooling rack. This resting period is crucial for the cheesecake-like center to firm up properly.
