Cream Cheese Mints

Made about 500 of these for a wedding reception. Talk about yum-yum-yummy! HIGHLY RECOMMENDED!! My tips: Use 4 oz. cream cheese instead of 3, use 1/2 tsp. peppermint oil, and use 5 drops food coloring (that made about 100 mints). I mixed all ingredients (except powdered sugar) with mixer, then added the powdered sugar and mixed by hand. I tore off little nibblets of the dough, tossed in granulated sugar, and pressed into candy molds. To allow mints to set up, I dried them on a cookie sheet, lined with waxed-paper (also, it helps to sprinkle granulated sugared all over the waxed-paper to keep mints from sticking) for about 2 hours, then transferred to freezer in sealed containers. Thawed in fridge the day before serving. Turned out better than any mints I've ever had! Thanks for the recipe!!

These little mints are wonderful! They just melt in your mouth! I used a tiny heart cookie cutter and made heart mints for Valentine's Day. The only thing is that I added the red food coloring last and it was very hard to get a consistent color. They ended up having a pink and white marble look, which was fine. But next time I would put the food coloring in before adding the powdered sugar. I think it would mix in better that way. My 3-year-old even liked these! They're addicting!! NOTE: I also tried this recipe with fat free cream cheese. You need to increase the powdered sugar in order to make the dough workable. (Just keep adding it until the consistency is right to roll out.) I then used tiny circle cookie cutters to cut the dough. After they dried for 2 hours, I dipped them in semi-sweet chocolate that I had melted in a double boiler and refrigerated them. They taste like little York peppermint patties and are low in fat! (Use real butter, not low fat spread, or they won't firm up enough). Just can't say enough about these - they're a favorite at my house!

The instant I saw this recipe I called my mom to the computer, my family has been making these as long as I can remember To those that say its too sticky, my mom says the recipe isn't calling for nearly enough powder sugar. If it is too sticky, simply add more of the p.sugar. If it is too minty for you, don't use the oil, use extract, or simply cut back on the oil. I made these last year & realized I only had Torani Peppermint syrup & used that instead, still came out great. Always, always a big hit!

Very very good BUT this recipe calls for a 3oz package of cream cheese! USE AN 8oz! They're relatively quick and easy and they taste terrific! One more suggestion: I add a little bit more peppermint to a recipe this size.

My sister and I made these mints for a wedding. We used molds that we found at a kitchen store, one was a leaf and the other a rose. We colored the leaves a pale green and left the roses their natural off white. They were very elegant and received many compliments. The recipe is perfect-all you need is a little patience and lots of room in your refrigerator!

I made these for Christmas but am just getting around to writing the review, because I'm going to make them again for Easter. They were extremely simple to make (my 3 yr old twins helped). I agree that you have to adjust the peppermint extract (it *has* to be extract, not imitation flavoring) to taste; I added more because I like a stronger mint flavor. We tinted them green and red, rolled the balls in sugar and pressed them with a cork into penny-sized mints -- good size, as any larger could be overly sweet. They dried just fine on waxed paper (maybe because of the small size) and they were a great and welcomed addition to every cookie tray I made. For Easter, we're making them the same size but tinting them pastel colors. These freeze extremely well and the texture remains the same -- creamy and smooth. Great recipe I'll keep on hand for something I need quickly for a fancy occasion or party.

This has always been a favorite recipe of mine. Here's a tip---use a food processor instead of mixing by hand. The mixture will roll itself into a ball and is easy to remove and refrigerate.

Wonderful, but I will use more cream cheese next time. I used pure peppermint extract (1/4 tsp) but I think I will also use a little more of that, in the next batch. The kids had a blast with this. Nothing hot, but we sure had a lot of powdered sugar on us when we were done! :) We dipped a shot glass in decorator sugars and flattened some of the mints that way too. Yummy!

I made these for Christmas this year, just to be a little different, and EVERYONE loved them. My dog actually ate an entire tray that was waiting to be refrigerated before I caught her . . . so she must have like them, too . . . and her breath certainly freshened up. I also tried to use the candy molds, as another reviewer suggested, but that didn't work at all. It just made a mess, and I wasted perfectly good mints. I also dipped the bottom of mine in melted Ghirardelli chocolate, turning them into what everyone thought were the best peppermint patties EVER created. Thank you so much for the recipe!

WOW--so quick and easy to make! They were gone in mintues. I made them with 4 oz of cream cheese. Divided the mixture and add 3 teasp. of lemon extract to half and 3 teasp. of mint to the rest. Had to add a little more confectioner's sugar as it was too sticky to handle. Then it handled so well. I made them small, one or two bites. Added melted chocolate to half of the mints and they tasted great. Will be making these and giving as gifts.