Bea L. Recipe

Butter Cream Cheese Mints

By Bea L. BeachChic

Recipe Rating:

Bea's Story

I have tried various butter mint recipes in my years but this is truly the best one yet. I also like the fact that they freeze well.

The recipe came from a former pastor's wife, which was in the church cookbook.


4 oz
cream cheese, room temperature
2 Tbsp
butter (not margarine), rm temp
16 oz
powdered sugar
1/4 tsp
peppermint extract
1/8 tsp
vanilla extract

Directions Step-By-Step

In large saucepan, melt cream cheese & butter over low heat, stirring until smooth. Remove from heat.
Gradually add in the powdered sugar then the extracts. Stir until well blended. You can add food coloring at this point if so desired.
Let dry for a couple of minutes. Spoon into decorator w/ small tip and squirt onto waxed paper. Let set for at least 12 hours (24 hours is better) to dry then transfer in ziplock bags & store in freezer or store in air tight containers or just set out in pretty dishes uncovered.
I actually use my Pampered Chef Easy Accent Decorator for this. You can also use a ziplock bag with a corner snipped just a bit and squeeze out in a swirlling motion to make them pretty.
This is the consistency. Hope you can tell by the pic, which isn't that good.

About this Recipe

Course/Dish: Candies
Other Tag: Quick & Easy



Bea L. BeachChic
Apr 19, 2013
Oh, Annette, they are so so easy and very good as well. Be sure to make them at least a couple of days ahead but several days would be good, too. Let me know if you try them. Thanks!:)
Annette Yousse Annie91771
Apr 19, 2013
I've been looking for a recipe to make these for my kids' graduation open house in June. Think I'll try this looks like exactly what I'm looking for!
Bea L. BeachChic
Apr 17, 2012
Wowser, Michelle!!! Thank you so much for trying this recipe. I'm thrilled that they turned out for you and that you liked them. I also appreciate the five star rating. ~~~smiles~~~
Michelle Vincent saucypark
Apr 17, 2012
I tried this recipe and say it's Family Tested & Approved!
Michelle Vincent saucypark
Apr 17, 2012
We made these for Easter in several batches in pink, lavendar, and yellow. They were absolutely delicious. I, too, used my Pampered Chef Easy Accent Decorator and they turned out beautifully. They just melt in your mouth. Thanks, Bea, for such a wonderful recipe.