Total Time
Prep 20 mins
Cook 0 mins

Those wonderful, delectable, melt-in-your-mouth chocolates...those of you in the Northwest, especially, will recognize these candies. The recipe comes from a cookbook put out by volunteers and employees of a hospital in Washington state. Delish!! The number of mints you get, depends on how big you make them. I usually make them the size of a quarter or thereabouts. Refrigeration time is not listed.

Ingredients Nutrition

  • 1 (12 ounce) package milk chocolate chips or 1 (12 ounce) package semi-sweet chocolate chips
  • 14 lb butter (not margarine)
  • 1 18 cups powdered sugar
  • 2 eggs
  • 2 teaspoons imitation vanilla
  • 14 teaspoon peppermint extract or 14 teaspoon rum extract


  1. Melt the chololate over hot water, then cool.
  2. Cream butter.
  3. Add powdered sugar.
  4. Mix.
  5. Add eggs; beat well.
  6. Add cooled chocolate, vanilla and flavoring.
  7. Mix well and drip on waxed paper.
  8. Place in fridge for at least 4 hours, preferably overnight.
  9. Store in cool, dry place.
Most Helpful

I make these every year, they will melt in your mouth! In the morning I will even drop one in my cup of coffee!

Julie B. December 11, 2013

These were really tasty, but mine did not turn out as creamy as a Frango Mint. Maybe it was a texture thing, so next time I might try spreading in a pan and cutting as one reviewer suggested. Maybe it was the chocolate I selected; I used Baker's Chocolate Chunks. My youngest daughter entered them into the fair; I will keep you posted about the results.

Cook4_6 September 12, 2009

Yummy! My mom has been making these for years. She got the recipe from my gramma who has been making them even longer. I like putting them into candy cups, as well. I know my mom would put it in a glass baking dish (to set), cut it into small pieces and wrap. I like to add different flavorings and even use different chocolates. White chocolate is nice, because you can color. My favorite combo is dark chocolate with raspberry.

aQTforever August 31, 2008