Peppermint Cheesecake Cookies

Peppermint Cheesecake Cookies might be a good recipe to expand your hor d'oeuvre collection. This recipe serves 16. For 45 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 14g of fat, and a total of 256 calories. This recipe from Sugar Dish Me has 431 fans. A mixture of peppermint baking chips, peppermint extract, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes about 37 minutes. Overall, this recipe earns a rather bad spoonacular score of 11%. Similar recipes are Peppermint Cheesecake Cookies, Peppermint Red Velvet Cookies with Peppermint Kisses, and Peppermint Cheesecake.

Servings: 16

Preparation duration: 25 minutes

Cooking duration: 12 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350.In a large bowl combine the graham cracker crumbs, flour, baking powder, and brown sugar.Beat in the softened butter. The mixture will be crumbly. Add in the 2 egg whites (set the yolks aside for the filling) and beat for about a minute until combined. See noteScoop 1 - 2 tablespoons of the crumbles into the palm of your hand. Squish them into a ball. The crumbs will stick together after you work with them for a second.Place the balls of graham cookie crust on an ungreased cookie sheet an couple of inches apart. Press your thumb down in the center (like when you make thumbprint cookies) to make a little well. Flatten the center and pinch your fingers around the edges to make what look like little cheesecake crusts. After the first one or two this will go really quickly.In a large bowl, beat the cream cheese and sugar until smooth, for about a minute or two. Add the peppermint extract and the two yolks. Continue beating for about a minute. Fold in the chopped peppermint pieces. Spoon the mixture into the little cookie crusts. You can fill them all the way up.Bake for 10 - 12 minutes.Let the cookies cool for about 5 minutes on the pan before moving to a rack to cool completely.Refrigerate before serving.

 

Step by step:

1. Preheat the oven to 350.In a large bowl combine the graham cracker crumbs, flour, baking powder, and brown sugar.Beat in the softened butter. The mixture will be crumbly.

2. Add in the 2 egg whites (set the yolks aside for the filling) and beat for about a minute until combined. See note

3. Scoop 1 - 2 tablespoons of the crumbles into the palm of your hand. Squish them into a ball. The crumbs will stick together after you work with them for a second.

4. Place the balls of graham cookie crust on an ungreased cookie sheet an couple of inches apart. Press your thumb down in the center (like when you make thumbprint cookies) to make a little well. Flatten the center and pinch your fingers around the edges to make what look like little cheesecake crusts. After the first one or two this will go really quickly.In a large bowl, beat the cream cheese and sugar until smooth, for about a minute or two.

5. Add the peppermint extract and the two yolks. Continue beating for about a minute. Fold in the chopped peppermint pieces. Spoon the mixture into the little cookie crusts. You can fill them all the way up.

6. Bake for 10 - 12 minutes.

7. Let the cookies cool for about 5 minutes on the pan before moving to a rack to cool completely.Refrigerate before serving.

Nutrition Information:

covered percent of daily need