Cream Cheese Mints

Cream Cheese Butter Mints
What do you call these mints? They go by so many different names. I’ve heard wedding mints, baby shower mints, and cream cheese mints. They are similar to butter mints, but with the addition of cream cheese they have a slightly different texture. We’ll just call them cream cheese butter mints, okay?

Since they are called so many names, they are great for many different occasions! Package them up and deliver them to friends and neighbors, bring them to book club, or leave them in a bowl on your counter.

These mints are the best little treat, and will literally melt in your mouth. They are creamy, minty, and so tasty. Did I mention this recipe is SO easy? You only need a few ingredients to whip these up, and you can use any color food coloring. I used pink this time around and they turned out beautiful! Change the color depending on the occasion/event you are making them for.

Cream Cheese Mints
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

•     8 oz package of Challenge cream cheese, full fat, softened
•     1 - 2 tsp mint extract
•     2 lbs powdered sugar
•     1/4 cup Challenge butter, softened
•     1/2 cup powdered sugar for rolling mints
•     gel food coloring

Instructions

1. Combine cream cheese and butter in a large mixing bowl and mix until smooth.
2. Add 1 cup of powdered sugar and mix until smooth.
3. Add the mint extract and mix until combined.
4. Gradually, add the remaining powdered sugar until smooth and consistent. You can do this with a stand mixer, food processor, or by hand.
5. Separate the mixture into four separate bowls, or however many different colors you want.
6. Add a small amount of food color to each bowl and stir in until the color is uniform.
7. Cover and refrigerate for 2 hours or until firm enough to handle. You don't want it sticking to your hands.
8. Line 2 quarter sheet pans with parchment paper and liberally dust with powdered sugar. Set aside.
9. Pinch off small amounts of the dough and form into a 1-inch balls.
10. Roll each ball in powdered sugar and place on prepared sheet pans.
11. Gently press the tines of a fork into the top of each ball. (You can also use the bottom of a shot glass if you don't want the lines. Just dip the bottom of the glass into powdered sugar to keep it from sticking.)
12. Let stand, uncovered, for at least 4 hours or until the mints are firm. If the bottoms have any moisture, flip over and let stand again until the bottoms of the mints are also firm.
13. Store in an airtight container, separating layers with parchment or waxed paper, for up to 2 weeks at room temperature.
14. Mints can be refrigerated or frozen if desired.

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