Creme De Menthe Cheesecake Cookies – a delicious recipe with all-purpose, egg, cream cheese, Andes creme, sprinkles. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0. In a large bowl, beat cookie dough and flour until blended and dough is softened. Beat in egg. Add cream cheese; beat until smooth. Stir in baking chips. (Dough will be soft.)
2
Drop dough by tablespoonfuls 2 in. apart onto ungreased
3
. Bake until bottoms are golden brown, 11-13 minutes. Cool 2 minutes before removing from pans to wire racks to cool completely.
4
If decorating cookies, melt candy coating in a microwave. Cut a small hole in the tip of a pastry bag; insert a small round pastry tip. Fill bag with melted coating. Pipe designs onto cookies; decorate with sprinkles.
5
Freeze undecorated cookies in freezer containers. To use, thaw and decorate as desired.
385
kcal
Calories
20
g
Fat
44
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 tube (16-1/2 ounces) refrigerated sugar cookie dough, 6 tablespoons all-purpose flour, 1 large egg, 1 package (8 ounces) cream cheese, softened, and more.
Yes, Creme De Menthe Cheesecake Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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