Total Time
48hrs 20mins
Prep 20 mins
Cook 48 hrs

This recipe was given to me by a coworker. I normally don't like mints, but these are great. She says that the batter is a little dry, but never add more liquid than what is needed. She also said the light cream cheese doesn't work well. She uses candy molds for her mints.

Ingredients Nutrition

Directions

  1. Mixture will be dry.
  2. Mix ingredients in a bowl (best if use dough hooks on your mixer).
  3. Remove from bowl and knead.
  4. You may add food coloring if you desire.
  5. Roll in small balls and then roll the balls in granulated sugar.
  6. Press into molds or slightly flatten balls.
  7. Remove from mold.
  8. Lay on wax paper to dry at least overnight.
  9. Turn over and dry on other side.
  10. Usually dry 24 hrs on each side.
  11. If keeping longer than a couple of weeks, they need to be frozen.
Most Helpful

5 5

What a great way to use up leftover cream cheese. Easy & delicious. The only change I would make to the recipe is to use the regular paddle hook in your mixer (if you have a kitchenaid). The dough hook didn't do anything, but the paddle blended the mint batter perfectly. Thanks for a great recipe.

5 5

Mint is awesome but experiment with other flavorings. I made several colors for my wedding and added a different flavor for each. Strawberry was good but the almond flavored were a huge hit.

5 5

These are excellent! I am required to make these for every baby shower I am invited to (along with the cake). I use a rubber mint mold that make 25 mints at one time. I perfer to use 1/4 to 1/2 tsp. peppermint extract instead of peppermint oil. Once the mints have dried out, I store them in a rubbermaid container (with a tight fitting lid). lay the mints flat. Separate the layers with waxed paper and freeze until ready to use. Be sure to check out the picture :)