Cream Cheese Mints Recipe

Cream cheese mints prepared at home melt in your lips and taste minty. Place these on your counter for visitors to enjoy after dinner or give them as Christmas gifts!


– 4 ounces brick-style cream cheese softened   (113 grams) – 1 tablespoon unsalted butter softened (14   grams) – 4 cups powdered sugar divided (480   grams) – ½ teaspoon peppermint extract – ⅛ teaspoon salt Optional: Gel food coloring


Parchment two big baking sheets. Set aside.

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Beat cream cheese and butter until smooth in a stand mixer basin with the paddle attachment or a large bowl with a handheld mixer.

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Add 1 cup (120 grams) powdered sugar and mix thoroughly. Stop and scrape the bowl, then stir in the peppermint essence and salt until mixed.

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With the mixer on low-medium speed, add 3 cups (360 grams) of powdered sugar one heaping spoonful at a time. Stop and scrape bowl sides as required.

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Once all the sugar is added, scrape the bowl and mix on medium-low for another minute. It should be playdough-like. Mix in a tablespoon of powdered sugar at a time until it's consistency-correct.

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Add food coloring to various dishes and stir until mixed. If necessary, sprinkle your hands with powdered sugar and color each one. Before scooping and rolling, cover the non-working colors with plastic wrap to prevent drying and cracking.

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Scoop teaspoon-sized balls of the mixture onto the baking sheets starting with the first color. Hand-roll each into a smooth ball quickly. Use a powdered sugar-dusted fork to gently push each ball down. Repeat with the remaining colors until all dough is utilized.

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Let dry at room temperature for 2–3 hours. Flip the mints and dry them for another hour if the bottoms are soft.

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Keep dried mints in an airtight jar in the fridge until serving.


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Also see How To Make Peanut Brittle With Recipe