Packing a cream cheese surprise, these holiday cookies are flavored with Heilala Peppermint Vanilla Extract, a dynamic blend of both refreshing peppermint and creamy vanilla. We rounded out the festive flavor by rolling our cream cheese-stuffed cookie dough balls in crushed soft peppermint candies, creating a very merry cookie.
Cream Cheese-Stuffed Vanilla-Peppermint Cookies
- ½ cup (113 grams) unsalted butter, softened
- ¾ cup (150 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
- 1 large egg (50 grams), room temperature
- 1½ teaspoons (6 grams) Heilala Peppermint Vanilla Extract
- 1⅔ cups (208 grams) all-purpose flour
- 1½ teaspoons (7.5 grams) baking powder
- ¾ teaspoon (2.25 grams) kosher salt
- 4 ounces (113 grams) cream cheese, softened
- ½ cup (64 grams) crushed soft peppermint candies*
- Garnish: crushed soft peppermint candies
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and ¾ cup (150 grams) sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in egg and peppermint vanilla extract until well combined, stopping to scrape sides of bowl.
- In a large bowl, whisk together flour, baking powder, and salt. Add flour mixture to butter mixture all at once; beat at low speed just until combined, stopping to scrape sides of bowl.
- In a small bowl, stir together cream cheese and remaining 2 tablespoons (24 grams) sugar until well combined. Cover cream cheese mixture and dough with plastic wrap; freeze for 25 minutes.
- Preheat oven to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper.
- In a small shallow bowl, place candies.
- Using a 1-tablespoon spring-loaded scoop, scoop dough into balls (about 18 grams each); flatten into 2-inch disks. Place 1½ teaspoons (about 9 grams) cream cheese mixture in center of 1 dough disk; cover with a second disk, and crimp edges to seal. Gently shape into a ball; roll in candies. (See Note.) Repeat with remaining dough and remaining cream cheese mixture. Place dough balls 1½ inches apart on prepared pans, and gently flatten to ¾-inch thickness, pressing together any cracks in edges, if necessary.
- Bake, one batch a time, until edges are set and bottoms are golden brown, 12 to 15 minutes. Carefully garnish warm cookies with candies, if desired. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks.
*Do not substitute hard peppermint candies.
If crushed soft peppermint candies aren’t sticking well, lightly dampen hands with water as needed before rolling dough into balls and coating in candies.
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