Chocolate Peppermint Cookies with Cheesecake Filling

Chocolate Peppermint Cookies with Cheesecake Filling are perfect for Christmas! Fudgy double chocolate cookies are stuffed with a cream cheese filling, drizzled with chocolate ganache, then topped with crushed peppermint candies.

After tasting a similar cookie from a bakery a couple of weeks ago, I was determined to make my own version. These turned out so well, I’m excited to use them as the “star of the show” on my treats platter for Christmas.

They’re delicious and beautiful, too.

How to Make Chocolate Peppermint Cookies with Cheesecake Filling

Make the Cheesecake Filling

Mix together 8 ounces of cream cheese and 1/2 cup of powdered sugar until smooth.

On a parchment-lined baking sheet, scoop out dollops of the mixture that are approximately 2 tsp each. I used a measuring spoon to do the first couple, and then just eye-balled it so they were all approximate in size.

Next, the trick to getting the cheesecake filling to stay inside the cookie and not melt out while baking is to place the baking sheet of cream cheese dollops into the freezer while you mix the cookie dough.

Cheese cake filling in progress for Chocolate Peppermint Cookies with Cheesecake Filling

This will make them easier to work with as you mold them into the dough balls, and also help them stay inside, as a filling should.

Make the Chocolate Cookie Dough

Begin by creaming the softened butter and sugars together. Add the eggs, vanilla, and peppermint extract.

Pure vanilla and peppermint extracts for Chocolate Peppermint Cookies with Cheesecake Filling recipe

These extracts are important to the flavor of the cookies, so use the best ones you can.

I always use Watkins Pure Vanilla Extract. Be sure you choose a pure peppermint extract as well, and not an imitation peppermint flavoring–you want an authentic peppermint flavor.

This recipe only uses 1/2 teaspoon of peppermint, so it has just a very subtle peppermint flavor that combines so well with the rich dark chocolate cookies.

Next, combine the flour, cocoa, baking soda, and salt in a bowl and whisk together gently. Add it to the butter mixture in small batches, mixing until incorporated.

Gently fold in the mini semi-sweet chocolate chips.

I love all the flavors of rich chocolate combined in these triple chocolate cookies, but you could certainly use white chocolate chips if you prefer.

Use a cookie scoop to portion out the dough balls evenly. I like THIS ONE.

Place 12 dough balls on each baking sheet.

Cookie dough balls for Chocolate Peppermint Cookies with Cheesecake Filling

Let’s pause for a moment.

You guys.

Just look at how dark and chocolatey these cookie dough balls are! Even before baking, they smell so amazing, with just a slight hint of peppermint scent combined with the chocolatey goodness.

Okay, moving on.

Flatten your dough balls just slightly, and then place one of your very cold cream cheese dollops right in the middle.

Fold the sides of the dough up around each one until you can no longer see the cream cheese, and roll into a ball.

Use the palm of your hand to flatten the round balls just slightly.

Now, place these dough balls in your fridge and allow them to chill for about 15 minutes before baking.

This step is also important in keeping the cookies from spreading too much and causing the filling to leak out.

Bake

Preheat oven to 350 degrees. After the dough balls have chilled for 15 minutes-ish, place them in the oven and bake for 12-14 minutes.

Remove from the oven and allow them to cool slightly on the cookie sheet, before moving to wire baking racks to cool completely.

Chocolate Peppermint Cookies with Cheesecake Filling fresh from the oven cooling on baking racks

Make the Ganache

Making chocolate ganache is so easy.

Heat 1/2 cup of heavy cream in a saucepan over low until warm.

Remove from heat, and add in 1/2 cup of semi-sweet chocolate chips and stir until smooth and glossy.

Allow the ganache to cool, until it thickens slightly, and then drizzle some over each cookie.

Tip: Place parchment paper under your baking racks before drizzling, for easy clean-up.

Peppermint Topping

While the ganache is still wet, sprinkle a little bit of crushed peppermint on top.

As it cools completely, the ganache will firm up, and hold the peppermints in place better.

Chocolate Peppermint Cookies with Cheesecake Filling drizzled with chocolate ganache and sprinkles with peppermint candy pieces.
Chocolate Peppermint Cookies with Cheesecake Filling Candy cane crunch.

I used this bag of candy cane crunch that I found in the baking aisle of my grocery store, but you can easily just smash up some candy canes or peppermint candies on your own.

The Finished Chocolate Peppermint Cookies with Cheesecake Filling

Look how pretty these Chocolate Peppermint Cookies with Cheesecake Filling turn out!

Imagine what a festive touch they will add to your Christmas cookie platter.

Or, picture them stacked, wrapped in cellophane, and tied with a red bow as a handmade Christmas gift that anyone would be thrilled to receive!

Even Santa would be happy to see these left for him by the fireplace on Christmas Eve…

Chocolate Peppermint Cookies with Cheesecake Filling

Oh, and let’s not forget about that decadent cheesecake filling!

It’s like a little surprise inside.

Chocolate Peppermint Cookies with Cheesecake Filling

Chocolate Peppermint Cookies with Cheesecake Filling

Niky @ The House on Silverado
Chocolate Peppermint Cookies with Cheesecake Filling are perfect for Christmas! Fudgy double chocolate cookies are stuffed with a cream cheese filling, drizzled with chocolate ganache, then topped with crushed peppermint candies.
Prep Time 25 mins
Cook Time 12 mins
Chilling Time 15 mins
Total Time 52 mins
Course Dessert
Cuisine American
Servings 30 cookies
Calories 228 kcal

Ingredients
  

For the Cheesecake Filling:

  • 8 ounces cream cheese
  • ½ cup powdered sugar

For the Cookie Dough:

  • 1 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract I prefer Watkins
  • cups all-purpose flour
  • ¾ cup cocoa powder I like Hershey's Special Dark Cocoa
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup semi-sweet mini chocolate chips

For the Ganache:

  • ½ cup semi-sweet chocolate chips
  • ½ cup heavy cream

For the Peppermint Topping:

  • cup crushed peppermint candies or candy canes

Instructions
 

Cheesecake Filling:

  • Mix together 8 ounces of cream cheese and 1/2 cup of powdered sugar until smooth.
  • On a parchment-lined baking sheet, scoop out dollops of the mixture that are approximately 2 tsp each. I used a measuring spoon to do the first couple, and then just eye-balled it so they were all approximate in size.
    Next, the trick to getting the cheesecake filling to stay inside the cookie and not melt out while baking is to place the baking sheet of cream cheese dollops into the freezer while you mix the cookie dough.

Cookie Dough:

  • Cream the softened butter and sugars together. Add the eggs, vanilla, and peppermint extract.
  • Next, combine the flour, cocoa, baking soda, and salt in a bowl and whisk together gently. Add it to the butter mixture in small batches, mixing until incorporated.
  • Gently fold in the mini semi-sweet chocolate chips.
  • Use a cookie scoop to portion out the dough balls evenly–12 dough balls per cookie sheet.
  • Flatten your dough balls just slightly, and then place one of the very cold cream cheese dollops right in the middle.
  • Fold the sides of the dough up around each one until you can no longer see the cream cheese, and roll into a ball.
    Use the palm of your hand to flatten the round balls just slightly.
  • Place these dough balls in your fridge and allow them to chill for about 15 minutes before baking. This step is important in keeping the cookies from spreading too much and causing the filling to leak out.
  • Preheat oven to 350 degrees. After the dough balls have chilled for 15 minutes-ish, place them in the oven and bake for 12-14 minutes.
    Remove from the oven and allow them to cool slightly on the cookie sheet, before moving to wire baking racks to cool completely.

Ganache & Topping

  • Heat 1/2 cup of heavy cream in a saucepan over low until warm. Remove from heat, and add in 1/2 cup of semi-sweet chocolate chips and stir until smooth and glossy.
    Allow the ganache to cool, until it thickens slightly, and then drizzle some over each cookie.
  • While the ganache is still wet, sprinkle a little bit of crushed peppermint on top. As it cools completely, the ganache will firm up, and hold the peppermints in place better.

Storage:

  • Because these cookies have a cream cheese filling, they should be stored in the fridge. They are bst served slightly warm, or at room temperature, so set them out for about 30 minutes before serving, or warm briefly in the microwave for an ooey, gooey cookie.
  • See notes in recipe for freezing instructions.

Notes

To Freeze:
You can freeze the chocolate peppermint cookie dough balls on a baking sheet lined with parchment paper, then place the frozen dough in a zipper freezer bag and store in the freezer for up to 3 months.
To bake from frozen, just place the frozen dough balls on a parchment-lined baking sheet and bake an extra 2-3 minutes longer.
To freeze already baked cookies, place them in single layers divided by parchment paper, in a tightly sealed plastic storage container or freezer bag, for up to a month.
  • Nutritional information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary and The House on Silverado makes no guarantees to the accuracy of this information.

Nutrition

Serving: 1cookieCalories: 228kcalCarbohydrates: 27.6gProtein: 3.4gFat: 14.2gSaturated Fat: 9.1gCholesterol: 32mgSodium: 121mgPotassium: 258mgFiber: 3.7gSugar: 19.5gCalcium: 43mgIron: 2mg
Keyword Christmas, Cookies
Tried this recipe?Let us know how it was!
Chocolate Peppermint Cookies with Cheesecake Filling

Once you’ve tried these cookies, I suspect they’ll become a Christmas favorite.

Happy Holiday Baking,

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3 thoughts on “Chocolate Peppermint Cookies with Cheesecake Filling

  1. These look yummy! Chocolate /mint is one of my favorite flavor combinations. I sent Andes mint cookies to some of my family and tomorrow I’m baking chocolate cookies with mint M & Ms. 😉 Thanks for sharing at Vintage Charm & Merry Christmas!

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