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Creme de Menthe Cheesecake Cookies Recipe

Creme de Menthe Cheesecake Cookies Recipe photo by Taste of Home

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Some say these are the best cookies they’ve ever had! Such a cinch to put together with just five ingredients, and so easy to vary. Stir in your favorite baking chips and change up the decorations to suit any holiday. See why they’re the best? —Sheila Sporn, Houston, Texas

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Creme de Menthe Cheesecake Cookies Recipe

Prep: 15 min. Bake: 10 min./batch + cooling

Yield: 48 Servings

15 10 25

Ingredients

1 tube (16-1/2 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese, softened
1 egg
1-1/3 cups Andes creme de menthe baking chips
Green candy coating disks and sprinkles, optional

Directions

Let cookie dough stand at room temperature for 5 minutes to soften. In a large bowl, beat cream cheese until fluffy. Add egg and cookie dough; beat until combined. Add baking chips and mix well. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets.
Bake at 350° for 9-12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks to cool completely.
If decoration is desired, melt candy coating in a microwave. Transfer melted coating to a pastry or plastic bag; cut a small hole in the corner. Pipe designs onto cookies and decorate with sprinkles. Yield: 4 dozen.

To Make Ahead: Bake and cool cookies as directed. Freeze for up to 1 month. Several hours before serving, proceed with finishing cookies as directed.

Originally published as Creme de Menthe Cheesecake Cookies in Simple & Delicious October/November 2012, p40

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Reviews for Creme de Menthe Cheesecake Cookies

Creme de Menthe Cheesecake Cookies

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Reviewed on May. 14, 2013 by HoneyBe3

Loved these cookies! I couldn't keep my mits off of them for the work cookie exchange this last x-mas! Then again, I dolove mint flavored sweets.

Not sure how the batter was runny for some. I followed the directions exactly and they came out fine.

Reviewed on Dec. 20, 2012 by MsSherm

The batter is runny, like pancake batter. I have it in the fridge to set up. Does anyone at TOH test any of these recipes???

The raw dough taste's weird.

Reviewed on Dec. 18, 2012 by Cowboysmommy

The taste was not worth the effort, and the dough was easy. The dough has a loose consistency. And I read the reviews before making them. What I found happening was at 350deg they would burn on the outside before the inside got done. I tried turning the heat down to 300 but then it depended on what cookie sheet I used whether they were done on the inside before getting too brown. Had it figured out by the last batch of 10. And they were not that tasty :-(

Reviewed on Dec. 14, 2012 by calebmb

Not sure why this recipe is contest winning. It was quick and easy, but there was no "wow" this is a great tasting cookie. Will not make again.

Reviewed on Dec. 11, 2012 by Moe0610

Store was out of candy disks. Mixed powered sugar and milk covered cookies. then sprinkled green,red & silver sugar on top. Big hit everyone loved them

Reviewed on Dec. 10, 2012 by capuccine99

I had vanilla and almond essence. Put a egg yolk. Didn't put any chips because I didn't had any. Idid put royal icing. Everybody just love them.

Reviewed on Dec. 10, 2012 by PatriotOne

These cookies are delicate and I needed to bake 14 min, but they are really delicious!

It's better to drop onto a cookie sheet using a teaspoon rather than a tablespoon as they should be a bit smaller. I was able to make 40 cookies by not making them too big. All in all, they are great. I'm planning on making two more batches for Christmas.

Reviewed on Dec. 09, 2012 by linchv

These were the worst cookies I've ever made. Batter was very runny. They looked like pancakes. Sorry I wasted my time and ingridients.

Reviewed on Dec. 09, 2012 by N.Camp

Like the other reviews, by adding the creamcheese, it does make it more "cake-like", than a cookie. But with that said, the taste was really, really good!

Also, very easy to assemble. My only issue, I made them too big, and got only 3 dozen. :-D I did love these. The Andes chips made a nice touch instead of mint extract.

Reviewed on Dec. 08, 2012 by 4sons

I have never had so much trouble making cookies. They kept burning. I ended up setting my oven at 300 and baking 15 min. I started these at 9:00 AM and finished at 2:00 PM. I Would never make again.

Reviewed on Dec. 06, 2012 by thecretes

Don't get me wrong they taste good!!! I was making these because they could be frozen until next week when I have a cookie exchange at church! Will not be serving these! The are barely 1/4 inch high! Dissapointed!

Reviewed on Dec. 06, 2012 by ramsaych6

This is absolutely the best cookie I've ever eaten! I'm not a "cookie baker", & never have liked conventional chocolate chip cookies, so this really met the test for me.

Reviewed on Dec. 06, 2012 by thecretes

Can you make this batter and then put in in fridge for any period of time until your ready to bake or do they need made after mixing?

Reviewed on Dec. 05, 2012 by bbdean85

These cookies are more cake like than I like but they were very good and easy. The sugar cookie roll I bought was a 30oz instead of 15 so I double the cream cheese and cookies. I used half with the mints and the other half with toffee pieces. I preferred the toffee pieces but both were good.

Reviewed on Dec. 01, 2012 by brownbear1261

I only had the large sugar cookie roll which is 30 oz. I cut the roll in half, added the creme cheese and egg and then added about 1/4 cup of coconut to add a bit more density to make up for the 1 oz. of missing cookie dough. I also used the holiday chocolate chips and they were absolutely delicious!!

Reviewed on Dec. 01, 2012 by aug2295

These were tasty and really easy to make.

Reviewed on Nov. 18, 2012 by mreilly615

Not bad. A little to cake like for me.

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