Cream Cheese Mints

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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The taste, texture and everything was great! My only complaint is that the recipe says it make 30 mint balls so I bought enough for 10 batches so I'd have 300 mints for the wedding. turned out that it made closer to 150 mints per batch. Now I have to find a way to use all the left over cream cheese. lol

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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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This recipe is excellent and makes wonderful mints! The last time I made it, I added 3/4 of a tsp. of Watkins Raspberry flavoring to it, and the people at the office devoured them. Also, the dough hook on the mixer, makes making this treat, a piece of cake! Great tip!

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I have used this recipe several times, both coating them with granulated sugar and omitting the granulated sugar in exchange for dipping them in dark chocolate. Do not be afraid to experiment with other flavors! Some of my personal favorites have been chocolate covered raspberry, butter rum, and chocolate...but mint is a classic and very tasty too!

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Love Love these little mints wish I could give more than 5 stars thank you for posting will be making this recipe for many years to come bye bye store bourght

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Awesome! I made these for my wedding shower and had enough for my wedding as well! It really makes alot!!

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This is the recipe that I have used for years for both baby and wedding showers. I have found that the clear almond extract is very yummy as well as the peppermint. Another big hit was the butter rum flavoring.

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These are wonderful! I made them for the first time last night. I started with just a few drops of concentrated peppermint oil, and added more to taste. Better to start with not enough flavoring as opposed to too much; you don't want the mint flavor to be too strong! I think next time I will try cheesecake flavoring instead of mint. YUMMM!!!

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These are yummy. My friend said you don't have to dry them before freezing them, but I learned that if you freeze them right away instead of drying them, don't let them thaw much before setting them out or they will not hold their shape.

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These turned out great! I thought I'd try to use a pastry blender, but the hand mixer with the regular beaters worked fine. I think more than a scant teaspoon was more like it for me. I pressed a fleur-de-lis in each one. Really cute and easy to make! Thanks!

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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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These were very good, very easy to make and the directions were very easy to follow. I only made half a recipe and got 84 mints. I used the candy molds and set each tray in the freezer while working on the others. I was really surprised at how many this made. They do have a wonderfully smooth taste and look awesome for the effort it takes. Thanks for posting this recipe.

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Great but it made 145ish mints not 30!!!

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This is a great recipe. We use it when we have to make mints for a wedding. OTher flavors we have used are wintergreen mint and butter cream.

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I have made these from a similar recipe for many occasions over the years. I do leave them out to dry. They can be stacked a bit after they are dry without sticking that way. I think that the nutritional information is incorrect though. The information implies that each mint weighs about a quarter pound and there is a ounce of alcohol in each one. A decent sized mint weighs about 1/2 oz and would only have a trace of alcohol if using extract as a flavoring or none if using peppermint oil.

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Supurb! This is the recipe my family has used for several years. I made them this evening with my best friend. We used cherry oil, almond oil, and peppermint extract with coordinating food coloring gels. I had several mint molds we used also. Great fun. Thanks for posting this classic recipe.

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I made these for my folks 50th wedding anniversary party! I left out the granulated sugar though. I rolled them into small balls, then pressed some with a fork and some with a meat tenderizer mallet. I let them dry per instructions and they turned out great. They freeze well too! I'm planning on making more for Christmas. Might try dipping some in melted chocolate next time.

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Just like I remember them from many years ago! Thank you for the recipe. My sister was so happy to have these at her baby shower, as we used to love them. I will definitely make them again. It is a bit time consuming to use molds, but one recipe makes a ton of candies and they look great! I also can't wait to try other flavors, like wintergreen.

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Fantastic and highly addictive. I have made these numerous times, but have always refrigerated or frozen rather than laying out to dry. I roll the balls in sugar before pressing into small Wilton molds and pop in the freezer. By the time the next tray is done, they have set up beautifully and pop out without a problem. Great to make ahead since they can be frozen up to two months. I love a few drops of green food coloring for a light green mint, but pink is so pretty in the small heart molds, too. Can use 1/8 teaspoon peppermint oil rather than extract. Great for wedding or baby showers or for holiday trays. Thanks for posting!

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