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Chocolate Covered Mint Cheesecake Cookies

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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.