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Peppermint Cream Cheese Mints That Melt in Your Mouth
Soft peppermint cream cheese mints made with simple ingredients and no baking required. Perfect for holidays, gifting, and cookie trays.
Why You Will Love and Enjoy Peppermint Cream Cheese Mints
They’re soft, minty, and taste like the holidays in one bite. You don’t need baking skills or fancy tools, just a bowl, a mixer, and a little patience while they chill.
Easy Cream Cheese, Powdered Sugar, and Peppermint Bliss. A simple old-fashioned mint recipe anyone can make.
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Peppermint Cream Cheese Mints
- Prep Time: 25 minutes
- Refrigerate and Resting Time: 270 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 55 minutes
- Yield: 90 to 110 depending on size 1x
- Category: Appetizers and Snacks
- Method: Easy
Description
One small mint ends up being the first thing everyone reaches for on the dessert table.
Ingredients
- 8 ounces cream cheese (227 grams), room temperature, 1 brick
- 2 tablespoons unsalted butter (28 grams), room temperature, 1/4 stick
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pure peppermint extract (2 grams)
- 1/2 teaspoon pure vanilla extract (2 grams)
- 2 pounds powdered sugar (908 grams), plus extra for dipping
- Red, blue, and or green food coloring, optional
Instructions
- In a large bowl, beat 8 ounces of cream cheese, 2 tablespoons of unsalted butter, ½ teaspoon kosher salt, ½ teaspoon pure peppermint extract, and ½ teaspoon pure vanilla extract with a hand mixer until completely smooth. Scrape the bowl once or twice so there aren’t any lumps.
- Add powdered sugar, about ½ cup at a time from the 2 pounds total, mixing well after each addition.
- Stop once the dough feels firm and Play-Doh-like. Don’t force all the sugar in if the dough is already holding its shape.
- Divide the dough evenly into 3 bowls, about 389 grams per bowl if you’re weighing it.
- Add 1 to 2 drops of food coloring to each bowl and mix until the color is evenly blended. Start light. You can always add more.
- Cover and chill the dough for at least 30 minutes. This step matters. Skipping it makes shaping messy and sticky.
- Line a baking sheet with parchment paper.
- Using a teaspoon, scoop portions of dough and roll into smooth balls. Place them on the prepared baking sheet with a little space between each.
- Dip a fork into powdered sugar, tap off the excess, and gently press down on each mint to flatten and create the classic pattern. Re-dip the fork as needed to keep it from sticking.
- Let the mints dry at room temperature for 2 to 4 hours, until the tops are set and no longer tacky.
- Flip one over to check the bottom. If it’s still soft, give them more time.
- Once dry, store the mints in an airtight container in the refrigerator.
- They keep well for up to 2 weeks and actually taste better after a day or two.
Notes
Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 2
- Calories: 91
- Sugar: 17.9 g
- Sodium: 27.1 mg
- Fat: 2 g
- Saturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 18.4 g
- Fiber: 0 g
- Protein: 0.3 g
- Cholesterol: 5.8 mg
These mints are simple, nostalgic, and always disappear faster than planned. If you grew up with these or make them differently, please share your version with us.
Peppermint Cream Cheese Mints are soft, creamy, and melt in your mouth. They are quick to make, require no baking, and bring a festive touch to dessert trays, gift boxes, or holiday gatherings. The nostalgic peppermint flavor with a creamy texture makes them irresistible and perfect for sharing immediately.
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