Cream Cheese Mints

These Cream Cheese Mints are a delicious old fashioned homemade candy recipe. They practically melt in your mouth, and are a perfect addition to Baby Showers, Bridal Showers, Christmas Parties, or lots of other occasions too.

Print Pin

Course: Dessert

Cuisine: American

Keyword: candy, Cream Cheese Mints, Mints

Prep Time: 30

Drying Time: 4

Total Time: 4 32

Servings: mints

Calories: 49kcal

Ingredients

4 oz cream cheese (1/2 block, softened)
2 TBS unsalted butter
4 cups powdered sugar (+ 1/2 cup or more for pressing mints)
1/2 tsp peppermint extract (to taste)
1/8 tsp salt
food coloring (optional)

US Customary - Metric

Instructions

Combine the cream cheese and butter in a large bowl, or bowl of a stand mixer, and beat until creamy and combined. 4 oz cream cheese, 2 TBS unsalted butter
Slowly add in 2 cups of the powdered sugar, mixing until combined. 4 cups powdered sugar
Add in the peppermint extract, and salt, and stir until combined into the mixture. 1/2 tsp peppermint extract, 1/8 tsp salt
With the mixer running on low/slow, gradually add in the remaining powdered sugar, 1/2 cup at a time, scraping the bottom and sides of the bowl as needed. Add more until the dough is a playdough like consistency. 4 cups powdered sugar
Separate the dough into 3 to 4 sections, and divide into bowls. Add in a couple drops of food coloring to each bowl, as desired. food coloring
Take one colored portion of the dough. and cover the other portions with plastic wrap so they don't dry out.
Spoon out a few teaspoon sized portions of the dough, and set them on parchment paper. Roll them into balls, until the seems disappear to keep them from cracking when pressed.
Dip a fork into into powered sugar, and press the tops of each of the mints to flatten them.
Repeat with additional dough.
Let the candies sit at room temperature to dry for at least 4 to several hours, or overnight until hardened. You want them dry enough so they don't squish at all when pressed.
Transfer them into an airtight container and store them in the fridge until needed.

Notes

Dough Consistency - If the dough is too sticky, add more powdered sugar as needed. Add it 1 TBS at a time, until its a good moldable texture.

Flavor Variations - If you're not a fan of mint, you can add different extracts instead to make different flavored candies.

Double the Recipe - The recipe as is makes about 50 small mints, if you want more for a big crowd, or for gifting the recipe can be doubled for more.

Nutrition