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    You are in: Home / Recipes / Cream Cheese Mints Recipe
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    Cream Cheese Mints

    Cream Cheese Mints. Photo by GardenguyAZ

    1/4 Photos of Cream Cheese Mints

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    Total Time:

    Prep Time:

    Cook Time:

    48 hrs 20 mins

    20 mins

    48 hrs

    Jamie78's Note:

    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.

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    mint ba ...

    Units: US | Metric


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

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    Ratings & Reviews:

    • on December 25, 2011


      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.

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    • on May 21, 2011


      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.

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    • on March 10, 2009


      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 :)

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    Read All Reviews (23)


    Nutritional Facts for Cream Cheese Mints

    Serving Size: 1 (1138 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 143.8
    Calories from Fat 23
    Total Fat 2.5 g
    Saturated Fat 1.4 g
    Cholesterol 8.3 mg
    Sodium 24.9 mg
    Total Carbohydrate 30.4 g
    Dietary Fiber 0.0 g
    Sugars 29.8 g
    Protein 0.4 g

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