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.

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.

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.

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.

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…

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

It’s like a little surprise inside.

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

Happy Holiday Baking,

Let’s stay in touch! You can find me on social media @thehouseonsilverado

Facebook —– Instagram —– Pinterest

This post contains affiliate links for your convenience. Thank you for reading and supporting my blog.