How To Make Peppermint Cheesecake Cookies
These cheesecake cookies will surely be the talk of the table with their chewy deliciousness made from cheesecake instant pudding and peppermint baking mix.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or silicone baking mats.
In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
Beat in the egg, vanilla, and pudding mix until well blended. Add the flour, salt, baking powder, baking soda, and cream of tartar, and mix until a dough forms. Fold in the peppermint baking chips until well distributed.
Shape the dough into about 20 1-inch balls. Place the dough on the prepared baking sheet and sprinkle additional peppermint chips on top. If the dough is fairly soft, chill it for about 30 minutes before baking.
Bake in the preheated oven for 8 to 9 minutes. Remove and let cool 5 to 10 minutes on the baking sheet before removing to a cooling rack.
The cookies will look very soft and undercooked when pulled out, but they will cook more as they cool on the pan. Enjoy!
- Calories: 112.97kcal
- Fat: 4.95g
- Saturated Fat: 3.01g
- Trans Fat: 0.19g
- Monounsaturated Fat: 1.29g
- Polyunsaturated Fat: 0.26g
- Carbohydrates: 15.92g
- Fiber: 0.33g
- Sugar: 8.48g
- Protein: 1.37g
- Cholesterol: 21.50mg
- Sodium: 68.86mg
- Calcium: 23.67mg
- Potassium: 45.65mg
- Iron: 0.24mg
- Vitamin A: 44.86µg
- Vitamin C: 0.31mg
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