Do you love the classic cream cheese and mint flavor combo? Well, now you can enjoy it in a delicious, old-fashioned firm, melt-in-your-mouth candy! These little treats are perfect for enjoying any time of year, but they’re especially great for special occasions like weddings or baby showers.
Why I Love these Melt-in-Your-Mouth Mints
If you’re like me and love mint and cream cheese, these mints are for you! They are perfect for the holidays and they always get rave reviews from my friends and family! They melt in your mouth and are a must-have in your holiday cookie trays, on top of your hot cocoa, or just as a little after-dinner treat. The best part is that they only require 5 (dye is optional) ingredients which means you can whip them up in no time at all with the help of young kids!
How to Make Cream Cheese Mints
Gather all your ingredients to make these mints. The beauty of this recipe is that it is simple to put together.
Add the softened cream cheese, and butter to the bowl of a stand mixer fitted with the paddle attachment. Mix until butter and cream cheese until creamy. If you do not have a stand mixer, you can use a hand mixer to cream the butter and cream cheese.
Reduce the speed of the mixer, and add half the powdered sugar to the bowl; add in the extracts.
Slowly add in the rest of the sugar and mix until dough forms. This will be the consistency of kids’ play dough and will be nonstick. If your dough is too wet (it should not be) add an extra 2 tablespoons of sugar.
Remove dough from the mixer, and on a parchment-lined surface separate it into 3 balls. Place dough in separate bowls and add one drop of desired dye to each bowl.
Using gloved hands work the dye throughout the dough. This takes a good 3 minutes or so to get the dough one color so you will need a bit of patience as you work it through. If your dough gets too sticky from working with it, sprinkle some powdered sugar over the parchment paper and roll it in it to get it back to non-stick kid’s play dough consistency.
Once the coloring is uniform, form small balls that are about the size of a blueberry or about ¾ of a teaspoon. Dip your fork in powdered sugar (you will only need to do this every 10 or so) and make mini cross-hatch shapes on your parchment-lined baking sheet. Continue the process until all your dough is formed into little mints.
Place the baking sheets (these make a lot) on top of the stove or somewhere safe to firm up. These take about 3 hours to fully harden. Once cured, place them in an airtight container with layers of parchment in between each level to prevent any sticking. Store the container in the refrigerator for up to 2 weeks time.
How Long will Cream Cheese Mints Last?
These mints are ideal to make ahead for your next party because they store really well! Yes, you can store them in the refrigerator or freezer!
When stored properly, cream cheese mints will last up to 2 weeks in a refrigerator and up to 1 year in the freezer! When storing, place them in a large, airtight freezer-safe container in single layers with a sheet of wax (or parchment paper) in between each layer to prevent sticking (they should not stick, but just in case).
Before you’re ready to eat them or bring them to a party, remove them from the freezer or refrigerator and allow them to warm to room temperature naturally. Following that, simply add them to jars or tins and enjoy!
More Classic Candy to Make at Home
Looking for some more old-fashioned candy recipes to make at home? Check out some tried and true recipes we’ve made!
The Best Holiday Cream Cheese Mints
Equipment
- 2 large baking sheets
- Stand Mixer
- Measuring cups and spoons
- parchment paper
- Fork
- (4) small bowl
- spoons
Ingredients
- 4 ounces cream cheese softened
- 1 tablespoon butter salted, softened
- ¾ teaspoon peppermint extract
- ¼ teaspoon vanilla extract
- 4 cups powdered sugar Set aside an additional tablespoon for forming mints.
- 1 drop green food dye optional
- 1 drop red food dye optional
Instructions
- Add the softened cream cheese, and butter to the bowl of a stand mixer fitted with the paddle attachment. Mix until butter and cream cheese until creamy.
- Reduce the speed of the mixer, and add half the powdered sugar to the bowl; add in the extracts.
- Slowly add in the rest of the sugar and mix until dough forms. This will be the consistency of kids play dough and will be nonstick. If you dough is too wet (it should not be) add in an extra 2 tablespoons of sugar.
- Remove dough from the mixer, and on a parchment-lined surface separate it into 3 balls. Place dough in separate bowls and add one drop of desired dye to each bowl.
- Using gloved hands work the dye throughout the dough. This takes a good 3 minutes or so to get the dough one color so you will need a bit of patience as you work it through. If your dough gets too sticky from working with it, sprinkle some powdered sugar over the parchment paper and roll it in it to get it back to non-stick kid's play dough consistency.
- Once coloring is uniform, form small balls that are about the size of a blueberry or about ¾ of a teaspoon. Dip your fork in powdered sugar (you will only need to do this every 10 or so) and make mini cross hatch shapes on your parchment-lined baking sheet. Continue the process until all your dough is formed into little mints.
- Place the baking sheets (these make a lot) on top of the stove or somewhere safe to firm up. These take about 3 hours to fully harden. Once cured, place them in an airtight container with layers of parchment in-between each level to prevent any sticking. Store the container in the refrigerator for up to 2 weeks time.
I don’t have a stand mixer. Is there another way to mix?
Hello,
Thank you for stopping by! Yes, you can use a hand mixer to combine the butter and cream cheese. You will likely need to switch to a spoon though once the second two cups of sugar are added.
Yourpeppermint recipe sounds good,,,going to try it.. think i actually have all the right ingredients….wish me luck
Hello! Good luck!
Can the peppermint be eliminated and replaced with a different flavor?
Hello, yes you can use other extracts like orange and lemon, etc.
Can these be made with a sugar substitute?
Hello Jane,
I do not believe so! Sorry!
I’m going to try making these tomorrow using monk fruit sweetener. I have granules which I put in food processor to get a powder. I’ve made several recipes using powdered monk fruit with great success. I’m using lemon extract as per reader suggestion. These sound yummy and great for a diabetic, my spouse.
I made these years ago along with orange and lemon flavors. They were out into rubber molds for different seasons.
These are so good. I’ve made these with all different flavors. The kids love the orange and the cherry, I love the spearmint.
can these be made in advance and frozen?
Hello Dawn,
Yes, they sure can be!
Put the candy mixture in a zip bag – add the colour and massage well – cut off one corner of the bag and squeeze out a small amount at a time – roll and put on paper.
Can these “cure” in the refrigerator instead of at room temp?
Hi Kata, You can! Just make sure your fridge has no foul or strong odors like onions. It will likely take 6 hours or so!
With this recipe using cream cheese, I am worried about leaving it out so long to dry out for fear of food poisoning. For sure will they still cure if done in the refrigerator? Thank you for the recipe.
Hello, this recipe has been around for years ( even before I was born). While they do not need to be refrigerated until hardened I would avoid making them if food poisoning is a fear as I cannot control your home’s temp. and conditions.