recipe reviews for:

Cream Cheese Mints

“These seem to be everyone's favorite holiday candy recipe. Could be the melt in your mouth texture, or perhaps the sweet peppermint taste. Could also be the fact that this is the easiest candy recipe around! If stored in airtight container, these can be frozen for a couple months. These can also be made into pretty shapes by rolling in granulated sugar, pressing into candy molds, and dropping them out.”

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Reviewed: Feb. 28, 2010

yummy and really easy. We don't have a microwave so put the cream cheese and butter in a ziploc and soaked in hot water for 3 or 4 minutes to soften. I dyed mine green and rolled into misshapen little balls. Will freeze and keep on hand for a little after dinner treat.

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Reviewer:

JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

Reviewed: Feb. 25, 2010

I've been making cream cheese mints for years and just tried adding the butter this recipe calls for, yummmmm! Adds just a little more depth to it and makes it easier to work I think. I'm making mints for my daughter's baby shower and instead of molding them I bought mini cookie cutters (bottle, bib and onsie) and just cut them out like sugar cookies! How simple! I wish I would've found that out sooner cuz molding takes FOREVER! Just sprinkle sugar on your surface after kneading the mix so it's smooth and roll it out. If any stick you can just throw them back in the remaining mix (or in your mouth in my case!) Thanks for a great recipe!

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Snuffysmommy

Reviewed: Feb. 13, 2010

When I made these I added a little bit more butter and mint.And I divided the dough,rolled it into strips,and sliced them.I then shaped them a little. When they are made right,they taste just like After Dinner Mints only smoother.Everyone loves them,especially my eldest son.

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CyndiKay

Reviewed: Jan. 12, 2010

I just finished making these, i didnt have any of the problems that some ladies had. I used 4 oz of cream cheese , i softened it in the nuker for 8 sec. and softend the tablespoon of butter for 5 sec. put them in the bowl of my kitchenaid mixer . Added the peppermint Extract of which i was only going to use 1/4 teaspoon then said oh what the heck and added another 1/4 Which was purrfect for our taste. I mixed cheese and butter and extract (and i used wiltons gel color which was added to this before the sugar) til it was nice and creamy ... adding 1 C of p sugar at a time ,mixing til it became smooth again then adding another cup of the sugar .. creamed this then added the last cup ~ Came out perfectly... I want to coat them in chocolate ... Would i do this right after the drying process or after they come out of the freezer

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Reviewer:

meshu

Reviewed: Jan. 9, 2010

Used 4 oz. of cream cheese & 1/2 tsp. peppermint extract. Will use slightly more mint next time, but I plan to make these for my wedding reception.

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3 users found this review helpful

Reviewer:

KAIA22

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: El Paso, Texas, USA

Reviewed: Jan. 1, 2010

These are soo yummy! Read a lot of the reviews and modified as such. I used 4oz of cream cheese, 4 cups powdered sugar, 1/2 tsp of peppermint extract and 1/4 tsp vanilla extract. Mixed with hand mixer. Then I "powder sugared" the counter each time I rolled out a golf ball sized piece and cut them into little squares! Made sure to roll to the size I liked, but also making sure there was powdered sugar left on them so they wouldn't stick to each other and also so they would look pretty. Halfway through, I added 2 drops of food coloring to the rest so I had some green and some white mints. Very easy and yummy. Messy, but fun with a 3 and 7 year old.

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PLAAJAAS

Reviewed: Dec. 31, 2009

This recipe is made very easy by using a food processor. I used peppermint extract (which is alcohol and peppermint oil) and it required much more than two drops. The extra moisture required just a little more powdered sugar as a result (maybe 1/4 cup?). I rolled them in granulated sugar to help me form them into balls. I also put them in the freezer for an hour, and then dipped them in chocolate (with a little shortening mixed in) and the results were delicious!

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Reviewer:

JENWHITT

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Midlothian, Virginia, USA

Reviewed: Dec. 29, 2009

This was a very interesting recipe. I made these mints for Christmas, and I'm just not sure if the measurements are correct as listed. Does cream cheese come in packages of 8oz? I had to guestimate how much 3 oz was and with 3 cups of confectioner's sugar I had to give it a little more cream cheese. I will try again though and I appreciate having a simple mint recipe. It's always fun to try and make your own instead of buying them! Thank you!

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SuggieDelight

Cooking Level: Intermediate

Reviewed: Dec. 26, 2009

These was a great recipe. I doubled the recipe and colored 1/3red the other 1/3 green and left the last portion white. I also rolled my dough into ropes and cut them with a butter knife then tossed them on powdered Sugar. Yum!

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4 users found this review helpful

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Baby Potsticker

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

Reviewed: Dec. 15, 2009

These are a bit time-consuming (bc each mint has to be formed individually), but easy and cute :) I used 4 oz cream cheese and 4 cups of powdered sugar. Half of a tsp of peppermint extract worked out well for me! I rolled into balls and then flattened with a spoon. Cute addition to my cookie tray!

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