Crème de Menthe Cheesecake Cookies

48 Servings Prep: 15 min. Bake: 10 min./batch + cooling 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 crème 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.