Cream Cheese Mints

These delicious melt-in-your-mouth mints are perfect for holidays, baby showers, graduations, weddings, or just about anytime!  They are so pretty when molded into the beautiful candy mold shapes, but don’t worry about heading out and purchasing any fancy equipment.  These can also be rolled and shaped with your hands or pressed with a simple fork crosshatch pattern.  (This is also a good job to give to the kids!!!)

Note:  I prefer the taste of these mints the next day.  It gives the peppermint extract a chance to mellow a little bit so that the cream cheese flavor has a chance to shine through.

Cream Cheese Mints

  • Servings: 60 mints
  • Difficulty: easy
  • Print

8 ounces cream cheese, softened

2 tablespoons unsalted butter, softened

6-7 cups powdered sugar

1 teaspoon peppermint extract

1/2 cup granulated sugar

Directions:

Combine the cream cheese and butter into a metal bowl.  Use a hand mixer to slowly blend into the powdered sugar, adding the peppermint extract after your first 1 or 2 cups.  The dough should be stiff.  Using your hands, roll the dough into small balls and then coat them into the granulated sugar.  Place them on a parchment lined sheet pan and gently press with a fork.  (you can also shape the mints into molds once they have been rolled in sugar, or shape them by hand if you like)  Let the mints dry for an hour before packaging and storing in the refrigerator.  These will not be perfectly dry but will keep their shape when picked up.  Drying time can vary depending on the size of your mints.  They will keep in your fridge for one week or your freezer for up to 3 months.

Makes about 60 mints (depending on size)

 

For more recipes visit wineandhotdish.com!

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