Butter Cream Cheese Mints

Recipe Rating:
 4 Ratings


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

The Cook

Bea L. Recipe
Well Seasoned
Crystal Coast, NC
Member Since Oct 2010
Bea's notes for this recipe:
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.
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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.

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user c g coffeecup - Nov 5, 2010
i have made these and they are so very good. i do not like mint so i add other flavorings. i have used careml flav, choc, rasp, peach etc. i could use a spoon and forget to make them pretty.
user Colleen Sowa colleenlucky7 - Nov 5, 2010
Love these!!! MMMMMMMMMMMmmmmmmmmmm
user Vickie :) 350start - Nov 5, 2010
Hi Ladies... seriously Bea you're killing me with all this GOOD stuff. My sweet tooth calling and now I need to go to the store tomorrow for peppermint extract cause I HAVE to have these :D
user Meg Terhar Hill pjgourmeg - Nov 6, 2010
unbelievable....these have to be good...I will make for Christmas for sure
user Bea L. BeachChic - Nov 6, 2010
VICKIE, I could really do you in if I only had time to post the recipes I really want to share with everyone!

MEG, they are very good and they store well...and you can freeze them, too!!!

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