Ingredients:
– 1 cup cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla 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 (optional)
Directions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, beat together the cream cheese, butter, and sugar until light and fluffy.
3. Add the egg and vanilla extract, mixing until fully combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Gently fold in the crushed peppermint candies and white chocolate chips if using.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes or until the edges are lightly golden but the centers remain soft.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 180 kcal | Servings: 24 cookies
Tips:
For a smoother peppermint flavor, use finely crushed candy canes instead of larger chunks.
Chilling the dough for 30 minutes before baking helps prevent spreading and keeps cookies thick.