Minty Cream Cheese Cookies

It’s a cookie that swerves completely off the track from traditional chocolate chip cookies. You’ll grab a cookie thinking you’ll eat just one. You take a bite, roll your eyes back in delight as you chew the lightly crisp edge. With the next bite comes the soft, dense center that’s dotted with minty chocolate chips. A few more bites and you don’t even realize it but your hand is reaching for another.

You know how most cookies are best warm and melty, right out of the oven? These are good then too, but they seem even better after they’ve been sitting around a few hours or a day or so. What’s even better is if you make the dough, refrigerate it a day or two and then bake them. But keep your eye on the dough. Once the kids find out it doesn’t contain eggs, they’ll be sneaking spoonfuls when you’re not looking.

Like this recipe?

If soft cream cheese cookies are your thing, I used this recipe to created a version with butterscotch chips, toffee bits and a hint of Kringle Cream liqueur.

Butterscotch Kringle Cream Cookies

Sweet wishes,



Minty Cream Cheese Cookies

Staci at Random Sweets
If you're a fan of soft chocolate chip cookies, these are meant for you. Cream cheese creates a rich flavor. They're even tastier on day two.
5 from 1 vote
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 36 cookies
Calories 176 kcal


  • 8 oz cream cheese, softened to room temperature
  • 1 cup butter-flavor shortening
  • ¾ cup sugar
  • ½ cup brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • cups mint chocolate chips


  • Heat oven to 350°F.
  • In the bowl of an electric mixer, beat cream cheese on medium-high until smooth. Add shortening and beat until creamy.
  • Add sugars, beating until combined and smooth.
  • Starting with 1/4 cup flour, beat on medium-low and then add the rest of the flour in two batches, scraping down sides of bowl in between.
  • Stir in mint chocolate chips.
  • Drop the dough by tablespoonfuls onto an ungreased or parchment paper-lined cookie sheet, about 2 inches apart. Press down slightly with the back of a spoon or your fingers. The cookies don’t spread as they bake so they are about the size that you place them on the pan.
  • Bake 12-14 minutes or until just barely browned. Don’t over bake. You want them to be soft.
  • Cool 10 minutes on pan and then transfer to a cooling rack. Store in airtight container at room temperature.


This recipe does not contain eggs.


Calories: 176kcalCarbohydrates: 17gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 7mgSodium: 22mgPotassium: 70mgFiber: 1gSugar: 11gVitamin A: 89IUCalcium: 15mgIron: 1mg
Keyword butterscotch, cookie dough, egg-free, liquor

All text and images © Staci Mergenthal • Random Sweets

Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife


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  1. These sound incredible. I was hesitant over the cream cheese and mint combination until I remembered how much I adore the cream cheese butter mints. I’ll definitely be giving these a try. 🙂

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