Chocolate Peppermint Cheesecake Cookies



Chocolate Peppermint Cheesecake Cookies prepared by Joanna Toussaint

These gorgeous and oh-so-edible cookies were at hit at the Peachtree City Farmer’s Market and Fayette Woman 2012 Holiday Cookie Contest.




1/2 cup sugar

1 cup unsalted butter, softened

1 tsp. vanilla

1 egg yolk

1 1/2 cups all-purpose flour

1/4 cup unsweetened baking cocoa

Cheesecake Filling:

1 (8 oz.) package cream cheese, softened

8 Tbsp. powdered sugar

1 1/2 tsp. peppermint extract

A few drops of red food coloring

Chocolate Drizzle:

1/4 cup semi-sweet chocolate chips

1/4 tsp. shortening


Joanna Toussaint

Heat oven to 375º F (if using dark or nonstick cookie sheet, heat oven to 350º F). In large bowl, beat sugar, butter, and vanilla with electric mixer on medium speed until fluffy. Beat in egg yolk until smooth. Beat in flour and cocoa.

Shape dough by rounded teaspoonfuls into 1-inch balls. On greased cookie sheet, place balls 1 inch apart. With index finger or thumb, make indentation in center of each ball.

Bake 9 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

In small bowl, beat cream cheese, powdered sugar, peppermint extract, and food coloring until smooth. Spread evenly over cookies.

In saucepan, melt chocolate chips and shortening on stove over low heat, stirring constantly. Transfer to small food-storage plastic bag. Cut off a small corner of the bag. Drizzle chocolate over cookies. Garnish with white chocolate star or other festive shape.




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