These Chocolate Covered Mint Cheesecake Cookies are everything the holidays should be wrapped up in a cute little cookie package!

I love to make cookies and I can pretty much make them all day long. I also love a short cut! This recipe combines two of my favorite things! Cookies and shortcuts! You will never believe that these cookies start with store bought sugar cookie dough. Now you need to plan on making these cookies a day before you want to bake them. I found that freezing the cookie dough helps to keep the cookies from spreading out to thin. It is a step you do not want to skip. You also want to keep the cookie dough in the freezer right up until you want to bake them. I promise it makes a huge difference in this cookie.

I like to scoop the cookie dough on a parchment lined tray and put the whole tray in the freezer until It is soft and chewy almost cake like cookie. To take it to the next level I just had to dip them in some dark chocolate. Because we all know mint and dark chocolate are a match made in heaven!

Your going to want a tall glass of ice cold milk to go along with these delicious cookies. Or a nice cup of cocoa with lots of whipped cream or marshmallows! I cannot tell you how much I love these cookies!

Chocolate Covered Mint Cheesecake Cookies

Print Recipe

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
4 oz Dark Chocolate Candy melts
Holiday Sprinkles of choice

Instructions

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.)
Using a cookie scoop, scoop dough onto parchment lined tray or cookie sheet. Repeat until all dough is in scoops on tray. Place in freezer for at least 2 hours or overnight.(This will keep the cookies from spreading out too thin.)
When ready to bake:
Preheat oven to 350°. Place frozen cookies 2 inches apart on parchment lined cookie sheet. Bake 12-15 minutes or until bottoms are golden brown. Cool 2 minutes before removing from pans to wire racks to cool completely. Do not over bake.
Allow to cool completely.
Melt chocolate candy melts in microwave according to package directions. Dip half of the cookie in melted candy. Gently shake off excess candy and place on parchment paper.Allow candy to harden.Sprinkle with cute sprinkles of choice.