Merry Mondays: Creme De Menthe Cream Cheese Cookies

Today is another Merry Monday and the key ingredient is mint.

 Run out and grab a bag of the Andes Creme De Menthe baking chips asap.  
Then make these pretty little things…

They are full of chocolate mint flavor, have a touch of crisp around the edges, but are nice and soft in the middle.  They practically melt in your mouth.

Creme De Menthe Cream Cheese Cookies
1/2 c. cream cheese, soft
1/2 c. butter, soft
1 c. sugar
1 egg
1/4 tsp. salt
1/4 tsp. baking powder
1 c. flour
1 pkg Andes Creme De Menthe Baking Chips
Preheat oven to 350 degrees. Line cookie sheet with parchment paper. In a large bowl beat cream cheese and butter together. Gradually beat in sugar, at medium speed until light and fluffy. Beat in egg and salt. Whisk together baking powder and flour in a small bowl and, mixing by hand add to cream cheese mixture. Stir in 1/2 of the bag of Andes Creme De Menthe baking chips.  Let chill in the refrigerator for 20 minutes. Drop by rounded tablespoons onto baking sheet. Bake at 350 degrees for 9-10 minutes, until bottom edges barely turns brown. Don’t overcook.  Remove cookies and let cool. 
In a small bowl, microwave the remaining Creme De Menthe chips until melted.  Drizzle the chocolate over the cookies and let cool.

Oh, and they are really really good with hot cocoa.  I dare you to dunk ’em. 


  1. says

    I’m definitely thinking I need to run out and get some of those Andes baking chips! I hope I can find them at my grocery store… Thanks for participating in Merry Mondays :)

  2. says

    I loooove the combination of mint and chocolate (I actually just posted mini mint chocolate cheesecakes) and these cookies sound delicious! The drizzle is the perfect finishing touch.

  3. says

    I made these with Erin last night. I woke up at 6AM and looked at Dan. He was laying in bed eating one of them…WTF?
    Then I took a bag of them to work. It’s 9AM and they are ALL GONE.

    WONDERFUL. Thanks for the recipe!

  4. says

    Great cookies! They came out too soft and with a distinct flour taste, so I cooked them a little longer than the recipe indicates, around 15 minutes. They turned out perfectly!

  5. Rhiannon Cotner says

    I made these tonight for my cookie exchange gathering tomorrow. Their flavor is “ok” but I’m really unsure as to why mine are so much fluffier than those in the picture. The dough was WAY too sticky to form into “rounded” TBSP, so they’re not near as pretty as the picture here. Either way, I hope they go over well with everyone tomorrow!

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