1 package refrigerated chocolate chip cookie dough
Line a 9×9 inch baking pan with parchment paper.
Press cookie dough evenly in the bottom of pan.
Bake at 350 degrees for 15 minutes. Dough will be puffed but not fully baked.
Cool for 5 minutes.
16 ounces cream cheese, soft
1/2 c sugar
3 eggs
1 T flour
1/3 c mint coffee creamer
mint extract (to desired taste)
green food color
3 oz (mint) chocolate chips (for decorating)
In a bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs, one at a time, beating smooth after each addition. Stir in flour.
Stir in coffee creamer, mint extract and green food coloring.
With the back of the spoon press cookie dough down to release the air in the crust.
Pour the cheesecake filling over it.
Bake for 30 minutes or until the center is just set.
Sprinkle top with chopped Andes Mints. Cool at room temperature for 1 hour, refrigerate at least 2 hours before cutting into bars.
In place of Andes Mints, melt mint chocolate chips and drizzle over bars just before serving.
Store in refrigerator.
Grasshopper Cheesecake
Instructions:
- 1 package refrigerated Pillsbury Ready To Bake!® Big Deluxe Chocolate Chip Cookies with Hershey's® mini Kisses®
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup sugar
- 3 eggs
- 1 tablespoon all purpose flour
- 1/3 cup mint coffee creamer
- few drops of mint extract (optional)
- few drops of green food color
- 3 oz (mint) chocolate chips (for decorating
