Ingredients
1 (8-oz.) block cream cheese, softened
1/2 c. unsalted butter, softened
2/3 c. powdered sugar
1 1/2 tsp. peppermint extract
10 drops green food coloring
1 c. mini chocolate chips
3/4 c. chopped Andes mints
Cookies, such as animal crackers, chocolate chip cookies, or Nilla wafers, for serving
Preparation
Step 1In a large bowl, beat the cream cheese, butter, and sugar until well combined. Add extract and 10 drops food coloring; beat until combined. Stir in mini chocolate chips. Transfer the cheese mixture to a large sheet of plastic wrap set inside a bowl, then form and wrap into a ball and refrigerate until well chilled, at least 2 hours or overnight. Step 2Spread out Andes mints on a shallow plate. Unwrap cheeseball and roll in Andes mints, patting them to adhere.Step 3Place on a serving platter and serve with cookies for dipping.
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