Cream Cheese Mints

by Katie on May 14, 2013

Where have Cream Cheese Mints been all of my life?

Seriously, they are amazing! I had heard about them, but I never got around to making them. I thought, “What’s so magical about cream cheese and powdered sugar?”. Well, I know it sounds simple, but trust me…they sure are magical.

I finally got it in my mind to make some for my sister’s baby shower, so I marched right over (virtually speaking) to Tiffanee’s blog where I remember her posting this recipe forever ago.  These will be making a yearly appearance at Christmas time in our house!

I stored the leftover mints in the freezer, and let me tell you…a mint straight out of the freezer is Ahh-mazing! I’m going to get all bossy for a minute and demand that you listen to me and make these for your next party!  Mmkay?  You will come back and thank me.

Easy Cream Cheese Mints - The Cutting Back Kitchen

Cream Cheese Mints


  • 1 (8 oz.) package cream cheese
  • 1/4 cup butter
  • 2 pounds powdered sugar
  • 1/2 teaspoon peppermint extract
  • food coloring
  • sugar, for rolling mints in
  • candy mold or you can just roll in a ball and press with a fork


  1. Combine cream cheese and butter in a saucepan. Stir over low heat until butter is melted, cheese is soft and mixture is well combined.
  2. Remove from heat and add in the peppermint extract. Add the powdered sugar and stir until well blended.
  3. Divide dough in the amount of colors you want. Add food coloring and mix until you reach your desired color.
  4. Roll into little balls and drop in the sugar bowl. Press into a candy mold and pop out. Or you can just roll the ball in sugar and press with the tongs of a fork. (I'm sure that would be way less time consuming than the mold). Place on a cookie sheet lined with wax paper.
  5. Let dry at least 4 hours or overnight. I flipped mine over after a couple hours. You want the outside to dry out, but the inside will stay creamy. After they are dry store them in an airtight container. I keep them in the fridge (or freezer for longer storage).


Don't skimp and use low fat or fat free cream cheese here. You want to use the real stuff!!

Recipe Source: One Crazy Cookie

{ 7 comments… read them below or add one }

Lee Ann May 15, 2013 at 10:04 am

they look heavenly


Katie May 17, 2013 at 12:05 am

Ohhh, they are, Lee Ann. So good!


Misty May 17, 2013 at 6:27 pm

I have never heard of these in my life??? They look really good! Ok, so, I may just be getting a candy mold with my next Michael’s coupon… haha.


Katie May 22, 2013 at 11:06 am

You will love them! They are delicious!!


Kedric July 30, 2014 at 1:34 am

So, I made these today. They are beyond delicious! They are so creamy and wonderfully minty. I doubled the recipe. The recipe did not indicate where the mint should be added, so I added it at the same time as the food coloring. This worked out great as it aided the pigment dispersal. This also brings me to the next alteration I made. After tasting and deciding to add more mint…. I added a total of 2 1/2 tsp of peppermint extract to each color. The doubled recipe yielded a total five pounds of dough which I separated into five , one pound sections. I did everything else the same. The mints are just wonderful! I’m taking them to my mom and sister tomorrow. They are sure to love them. Thank you so much!

P.S. I’m going to try another batch soon, with different flavors. Perhaps lemon, grape, cotton candy and raspberry (all of which can be purchased colorless).


Ali December 8, 2014 at 12:22 pm

Just a heads up – You forgot to put in the recipe when the peppermint extract is added. :)
Ali recently posted…Amish Brown Sugar Cookies w/ Maple GlazeMy Profile


Katie December 10, 2014 at 12:33 pm

Thanks for the catch, Ali. :)


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