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Peppermint Cookie Dough Cheesecake Brownies | Can't Stay Out of the Kitchen | these luscious #brownies are made with #Andes #peppermint baking chips & have a #cheesecake layer in the middle. Fantastic #dessert for the #holidays.

Peppermint Cookie Dough Cheesecake Brownies

Teresa Ambra
Peppermint Cookie Dough Cheesecake Brownies are sensational and will rock your world! These spectacular cheesecake brownies have a lovely peppermint cookie dough from using Andes peppermint baking chips. They're filled with a cheesecake filling that makes them absolutely irresistible. Excellent for holiday or Christmas baking, Valentine's Day or other special occasions.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 48
Calories 164 kcal

Equipment

  • 1 11x17" jelly roll pan
  • 1 electric mixer
  • 2 large mixing bowls
  • 2 wooden spoons
  • measuring cups
  • measuring spoons
  • 1 spatula

Ingredients
  

BROWNIES:

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt or kosher salt
  • 3 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 10 oz. bag Andes peppermint crunch baking chips

CHEESECAKE FILLING:

  • 16 oz. pkgs. cream cheese softened (2 blocks)
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 cup granulated sugar

Instructions
 

BROWNIES:

  • Mix butter, sugars, eggs, vanilla, baking soda and salt in a large mixing bowl with an electric mixer until well-mixed.
  • Stir in flour and baking chips until mixture is thoroughly mixed.
  • Spray 11x17” jelly-roll pan with cooking spray.
  • Press about ½ to 2/3 of the cookie dough into the pan.
  • I sprinkled a little flour over the top to prevent my hands from sticking as I pressed the mixture into the pan.
  • Spread cream cheese filling over top of peppermint cookie dough layer.
  • Crumble remaining cookie dough over top of the cream cheese layer.
  • Bake at 350° for about 35-40 minutes, or until toothpick inserted in center comes out clean.

CHEESECAKE FILLING:

  • Mix cream cheese, eggs, vanilla, and granulated sugar with an electric mixer until smooth.
  • Pour over cookie dough crust layer and cover with remaining dough.

Notes

NOTE: This is NOT an easy dough to press into a cookie sheet. You may have to sprinkle your hands and dough with flour in order to get the dough into the pan smoothly.
 
NOTE: Sometimes the Andes peppermint crunch baking chips can be found at Wal-Mart during December each year. I located these at Cost Plus World Market.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 164kcalCarbohydrates: 24gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 27mgSodium: 125mgPotassium: 50mgFiber: 0.4gSugar: 16gVitamin A: 146IUCalcium: 43mgIron: 1mg
Keyword Andes peppermint baking chips, brownies, cheesecake, cookies, peppermint
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