Cream Cheese Mints Recipe

Name: Cream Cheese Mints Recipe
Prep time: 1 h
Total time: 3 h
Yield: 95 (Makes 90-100 mints)
Ingredients: 8 oz cream cheese; 2 Tbsp unsalted butter; 8 cups powdered sugar; 1/4 tsp fine sea salt; 1 1/2 tsp peppermint extract; Gel food coloring

User Reviews

5.0

150 reviews

Excellent

Prep Time
1 hr
Additional Time
2 hrs
Total Time
3 hrs
Servings
95 (Makes 90-100 mints)
Calories
50 kcal
Course
Dessert
Cuisine
American

Cream Cheese Mints Recipe

Nolan Clark

Report

You only need 5 ingredients to make sweet and nostalgic Cream Cheese Mints. This homemade candy recipe is so easy and perfect for gifting.

Share:

I Made This!

112 people made this

Print

30 people printed this

Save this

90 people saved this

Ingredients

Servings

8 oz cream cheese softened (full fat)
2 Tbsp unsalted butter softened
8 cups powdered sugar (about 2 lb), plus more for pressing
1/4 tsp fine sea salt
1 1/2 tsp peppermint extract or to taste
Gel food coloring optional

Add to Shopping List

Instructions

In the bowl of a stand mixer fitted with your paddle or flat beater attachment, beat together cream cheese and butter until smooth.
With the mixer on, add salt then add 2 cups powdered sugar and beat on medium/low speed until incorporated. Add peppermint extract and the remaining powdered sugar a heaping Tablespoon at a time, letting it incorporate between each addition and continue mixing until well blended then mix for a couple minutes longer, scraping down the bowl as needed.
If you are coloring the mints, divide the dough into separate bowls for each color. Stir in gel color to reach desired color. Start with 1 drop or less if a light pastel color is preferred.
Working with 1/4 of the dough at a time, roll the mints into balls (about 1 teaspoon or small cookie scoop each) and set them on a parchment-lined baking sheet. When rolling the dough, roll until the seams disappear so the dough is less likely to crack. Set balls on the prepared baking sheet 2 inches apart.
Keep the remaining dough covered as you roll so it doesn’t dry out. Once the first batch of dough is rolled, dip a fork in powdered sugar which prevents sticking and press over the top of the mints to flatten them. Repeat rolling and pressing the remaining batches of mints.
Let dry and rest at room temperature for at least 2 hours then transfer to an airtight container and refrigerate for up to a month or freeze for up to 6 months.

Nutrition Information

Show Details

Calories 50kcal (3%) Carbs 10g Protein 0.1g (0%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.04g Monounsaturated Fat 0.3g Trans Fat 0.01g Cholesterol 3mg (1%) Sodium 14mg (1%) Potassium 4mg (0%) Sugar 10g (20%) Vitamin A 39IU (1%) Calcium 2mg (0%) Iron 0.01mg (0%)

Nutrition Facts

Serving: 95(Makes 90-100 mints)

Amount Per Serving

Calories 50 kcal

% Daily Value*

Calories	50kcal	3%
Carbs	10g
Protein	0.1g	0%
Fat	1g	2%
Saturated Fat	1g	5%
Polyunsaturated Fat	0.04g	0%
Monounsaturated Fat	0.3g	2%
Trans Fat	0.01g	1%
Cholesterol	3mg	1%
Sodium	14mg	1%
Potassium	4mg	0%
Sugar	10g	20%
Vitamin A	39IU	1%
Calcium	2mg	0%
Iron	0.01mg	0%