Average Rating: 3.380952TOTAL TIME: Prep: 15 min. Bake: 15 min./batch + cooling
YIELD: 4 dozen.Ingredients
- 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
- 1-1/3 cups Andes creme de menthe baking chips
- Green candy coating disks and sprinkles, optional
Instructions
- 1. Preheat oven to 350°. 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 baking sheets. Bake until bottoms are golden brown, 11-13 minutes. Cool 2 minutes before removing from pans to wire racks to cool completely.
- 3. 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.
Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw and decorate as desired.
Nutrition Facts
1 cookie: 95 calories, 6g fat (3g saturated fat), 10mg cholesterol, 51mg sodium, 10g carbohydrate (7g sugars, 0 fiber), 1g protein.