Description
Enjoy these Mint Chocolate Cheesecake Cookies, featuring a rich chocolate cookie dough with a creamy mint cream cheese center. Soft, chewy, and bursting with flavor, they are a perfect treat for mint lovers!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup mint chocolate chips
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon peppermint extract
- Green food coloring (optional)
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
- Fold in the semi-sweet chocolate chips and mint chocolate chips using a spatula.
- In a medium bowl, combine the softened cream cheese, powdered sugar, and peppermint extract. Blend until smooth and creamy. Optionally, mix in a few drops of green food coloring until you achieve your desired shade.
- Set the filling aside.
- Cover the bowl with plastic wrap or transfer the dough to an airtight container. Refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Once the dough has chilled, scoop out about 1.5 tablespoons of dough and roll it into a ball.
- Flatten the dough ball slightly, place about 1 teaspoon of the cream cheese filling in the center, and fold the edges of the dough over the filling, pinching to seal. Roll it back into a ball.
- Place the filled dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will continue to cook as they cool.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Once completely cooled, store the cookies in an airtight container at room temperature for up to 5 days.
Notes
- For a festive touch, add green food coloring to the cream cheese filling.
- Ensure the cream cheese is softened for easy mixing.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes