Butter Cream Cheese Mints

Bea L.


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 votes
No-Cook or Other


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

How to Make Butter Cream Cheese Mints


  • 1In large saucepan, melt cream cheese & butter over low heat, stirring until smooth. Remove from heat.
  • 2Gradually add in the powdered sugar then the extracts. Stir until well blended. You can add food coloring at this point if so desired.
  • 3Let 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.
  • 4I 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.
  • 5This is the consistency. Hope you can tell by the pic, which isn't that good.

Printable Recipe Card

About Butter Cream Cheese Mints

Course/Dish: Candies
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy