I was introduced to these cookies by my friend Julie. They are oh so yummy so I had to share them! This time of the year is so tasty. Your neighbors will love these! Best of all, they are so EASY and FAST!!!
The recipe is one she found on the Food Network website and modified a little bit. It is like a mix of cheese cake and cookies.
Here is the new and improved recipe {variations I have tried are also listed below. The cookies pictured are a variation.}
Mint-Chocolate Cream Cheese Cookies:
Note: this recipe needs to chill for 2 hours (or overnight) so prepare ahead of time ;)
1 (8 ounce) pkg. cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix (the flavor you choose determines the kind of cookie-see suggestions below.)
Andes Chocolate mints chopped up (or any kind of chocolate chip) I used about 8 oz. but you probably can't have too much chocolate!
Crushed Candy Canes
Confectioners' sugar, for dusting
Directions:
In a large bowl with an electic mixer, cream the cream cheese and butter until smooth. Beat in the egg. Add the vanilla extract. Then, add the cake mix. Finally, stir in chocolate chips and cover and regrigerate for 2 hours to firm up.
Preheat oven to 350 degrees F.
Roll the chilled batter into tablespoon sized balls and then roll them in crushed candy canes. Place on an ungreased cokie sheet about 2 inches apart. Bake for 12 minutes. The cookies will remain soft and "gooey." Let cool before transferring to cooling rack. Sprinkle with confectioners' sugar, if desired.
That's it! What a YUMMY Little Project!
When I am in a hurry I don't roll them up into balls. They don't come out perfectly circular, but they still taste good!
Here are some Tasty variations (these don't use candy canes).
*Lemon Cake Mix+White Chocolate Chips
*Berry Cake+Raspberry/Chocolate Chips-this is the one that is pictured
*If you don't have Andes mints on hand try adding a little peppermint extract and using regular chocolate chips.
This is reminding me that I have a really great recipe book project to share. Watch for a great way to organize your favorite recipes-coming soon!
Enjoy your Little Project!
1 (8 ounce) pkg. cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix (the flavor you choose determines the kind of cookie-see suggestions below.)
Andes Chocolate mints chopped up (or any kind of chocolate chip) I used about 8 oz. but you probably can't have too much chocolate!
Crushed Candy Canes
Confectioners' sugar, for dusting
Directions:
In a large bowl with an electic mixer, cream the cream cheese and butter until smooth. Beat in the egg. Add the vanilla extract. Then, add the cake mix. Finally, stir in chocolate chips and cover and regrigerate for 2 hours to firm up.
Preheat oven to 350 degrees F.
Roll the chilled batter into tablespoon sized balls and then roll them in crushed candy canes. Place on an ungreased cokie sheet about 2 inches apart. Bake for 12 minutes. The cookies will remain soft and "gooey." Let cool before transferring to cooling rack. Sprinkle with confectioners' sugar, if desired.
That's it! What a YUMMY Little Project!
When I am in a hurry I don't roll them up into balls. They don't come out perfectly circular, but they still taste good!
Here are some Tasty variations (these don't use candy canes).
*Lemon Cake Mix+White Chocolate Chips
*Berry Cake+Raspberry/Chocolate Chips-this is the one that is pictured
*If you don't have Andes mints on hand try adding a little peppermint extract and using regular chocolate chips.
This is reminding me that I have a really great recipe book project to share. Watch for a great way to organize your favorite recipes-coming soon!
Enjoy your Little Project!
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