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Homemade Butter Mints

March 29, 201390 Comments 5

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Homemade Butter Mints are old-fashioned, buttery, sweet, minty candies that melt in your mouth like no store-bought candy you have ever tasted.

I’ll go ahead and tell you that these innocent looking mints are absurdly addictive. I found myself walking through the kitchen several times today, just to taste one more, and then one more.

Homemade Butter Mints & Chocolate Butter Mints recipe by Barefeet In The Kitchen

I used to love after-dinner mints, but I haven’t had one in years. The last ones I tried were dry to the point of being crunchy and the taste was so toothpaste-like I decided not to buy them again. These are nothing like that!

I found this recipe for Old Fashioned Butter Mints over at Averie Cooks and it’s a keeper! I’ve played with it a bit to make a chocolate mint as well and you’re going to love both versions.

Don’t be intimidated by the idea that this is candy making. These mints took far less time to make than I expected. (seriously, it was well under an hour from start to finish!) If you can roll play-dough, you can make these homemade butter mints!

If you’re looking for a few more sweet treats to make, these Cream Cheese Mints are beyond easy to make and they disappear almost as fast as you can make them. Old Fashioned Potato Candy is another fun candy to make that only requires a few minutes of effort in the kitchen. (I promise you can’t taste the potato at all!)

Homemade Butter Mints & Chocolate Butter Mints recipe by Barefeet In The Kitchen
Kitchen Tip: I use this mixer and this pizza cutter to make this recipe.
For more easy no-bake candies this holiday season, you’ll want to check out all of our Fudge Recipes!

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Homemade Butter Mints & Chocolate Butter Mints

5 from 3 votes
Recipe slightly adapted from and with thanks to Averie Cooks
Pin Print Review
Prep Time: 30 mins
Total Time: 30 mins
Servings: 60 servings (5 mints per serving)

Ingredients 

  • 1/4 cup butter softened
  • 1/4 teaspoon kosher salt
  • 1/3 cup sweetened condensed milk or this homemade substitute for condensed milk
  • 3 1/4 cups powdered sugar *
  • 1/2 teaspoon peppermint extract **
  • Optional: 1/4 cup cocoa powder * reduce the powdered sugar by the amount of cocoa used

Instructions

  • In a mixing bowl, combine the soft butter and salt. Beat for a moment to combine. Add the condensed milk and beat again to combine. Add the powdered sugar a cup at a time, beating to combine thoroughly. Add the peppermint, taste and adjust as needed. The dough will be mostly crumbs, but should stick together when squeezed into a ball. It should not be sticky at all.
  • Remove the dough from the mixer and pull off golf ball size sections. (At this point, you can also wrap the dough tightly and store it in the refrigerator until you are ready to roll them out.) Roll each ball out into a long skinny strip about 1/2" in diameter. Slice the strips into tiny mint-size pieces. I used a pizza cutter to easily roll back and forth and slice them quickly.
  • Alternative method (for the impatient): Roll the dough out to approximately 1/4" thick. Use a knife or pizza cutter to slice the dough into 1/2" (or smaller) squares. They might not be as cute or as authentic looking, but it will only take a couple minutes to cut out all of the mints.
  • Spread the soft pieces across a baking sheet and allow them to sit at room temperature overnight. You could speed up the process and put them in the refrigerator uncovered. Mine were fine on the counter though. When they have hardened enough to store, transfer the mints to an airtight container. Enjoy!

To Make Chocolate Butter Mints

  • Reduce the powdered sugar by the amount of cocoa powder in the recipe. Whisk the cocoa powder into the powdered sugar first, before adding the powdered sugar to the recipe. You can skip this step, but it will take a little longer to combine the cocoa powder into the finished dough.

Notes

*Be very careful when adding the peppermint extract to the dough. Peppermint is a significantly stronger extract than vanilla extract. Too much peppermint extract will ruin the flavor of the candies and cause them to taste like toothpaste. I filled a 1/2 teaspoon and only added about 1/4 teaspoon initially and then added another 1/8 teaspoon and finally the last 1/8 teaspoon to the mixture after tasting it each time.
**If your mints are sticky, simply add additional powdered sugar, until you have the desired texture. It shouldn't take more than a tablespoon or two extra sugar to achieve the right consistency. The humidity and temperature in the kitchen can affect them that way.

Nutrition

Calories: 37kcal · Carbohydrates: 7g · Cholesterol: 2mg · Sodium: 18mg · Potassium: 6mg · Sugar: 7g · Vitamin A: 30IU · Vitamin C: 0.1mg · Calcium: 5mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally published 3/29/13 – recipe notes and photos updated 12/23/17}

Homemade Butter Mints are tastier than any store-bought mint and they're EASY to make too! get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jenn says

    Oh my gosh…Mary…it's a good thing you don't live closer to me, I would run to your house and hug you!! I ADORE butter mints… and now a recipe that I can make right at home? I think I'm in heaven 🙂

    Reply

    • Mary says

      Yes! You definitely could do that. I'd be sure to keep them pretty small though. I used a knife to just cut the last batch into squares, so shapes could easily work. This is an unbelievably easy recipe. If you can create the shape with playdough, you could probably create it with this dough.

  7. hobby baker says

    Oh yum! I tried out a butter mint recipe recently and they only used regular milk to moisten. They never did get very hard and I thought to combine the recipe with a condensed milk mint I had made before that did harden up. Now I know it will work. 😉 They sure were delicious regardless!

    Reply

  9. Eva Kosmas says

    I always loved eating these at my Grandpa's house growing up as a little girl, I haven''t had them in years though! I need to try this recipe, so fantastic to know that they can be made at home from scratch. Thanks for sharing!

    Reply

    • Mary says

      I am so sorry that yours turned out sticky! The humidity and temperature in the kitchen can affect them that way. If you decide to try again, simply add additional powdered sugar, until you have the desired texture. It shouldn't take more than a couple tablespoons to achieve the right consistency.

  12. Kelly says

    I love butter mints so I had to try this recipe. The hardest thing about it was waiting for the mints to harden (although they don't get as hard as store bought my family really liked the texture). I made the regular, chocolate, and I decided to get a little crazy and make 1/2 a batch and add 1 T. of lemon juice, I had to add extra powdered sugar to make up for the extra liquid and they were so yummy! Thanks for posting!

    Reply

  13. Anonymous says

    Made these last night. Super easy and delicious! Took under 30 minutes from start to finish. Thanks for a fun recipe. Just found your blog and love all of the practical recipe tips and "from scratch" base. 🙂

    Reply

    • Mary says

      Refrigeration isn't required, but if you live in a warm climate I would recommend it. I keep mine in the refrigerator most of the time, because the container starts to develop moisture on the inside after a couple days at room temperature.

  16. Anonymous says

    Thank you for the recipe!! I am working on a Sweet Table for my niece's wedding, so plan to make these and cut out little hearts 🙂

    Reply

    • Anonymous says

      If they are kept in an airtight container, how many days in advance can I make them?

    • Mary says

      I've kept a batch in an airtight container in the refrigerator for a couple weeks. My kitchen is warmer than most, so after a few days, they became moist in the container. I keep them in the fridge, if it is more than a day or two now. Hope that helps!

    • Mary says

      Hi Bianca,

      Fine sea salt or table salt will be fine, just reduce the amount slightly. (I'd add just a pinch, maybe 1/8 teaspoon and then taste and adjust if needed.) I use regular butter, not unsalted.

      Hope that helps!
      Mary

  22. JoAnn says

    How do these compare to the powdered sugar and cream cheese mints. I have made those before, but these sound really yummy. I am having a baby shower for my daughter next Saturday (Oct 26th) and I want to make them a few days in advance 🙂

    Reply

    • Mary says

      These will be hard mints that dissolve more like powder in your mouth. The cream cheese mints are very soft by comparison. Both are delicious, but very different end results.

    • Mary says

      Sorry, Nazma. I don't track that information. There are a number of conversion calculators online that should be able to help you with that.

    • Mary says

      I can't think why the dough wouldn't work in a mold. I'd try shaping it and popping it out right away to see if that works. Otherwise, letting it dry should be fine as well.

    • amy garner says

      There are a lot of flavors. Try almond, cherry, why not maple, there is a lot of ideas.Go to a place that specializes in candy making supplies or cake making they can tell you. Get adventurous… I can see it in maple stuffed in dates with a walnut half on top! How fun.

  27. renee says

    I made these just now. Precisely to the recipe-chocolate. Reduced the sugar because of cocoa. I used dark chocolate. I found them to be extremely crumbly to roll out-wouldn't hold the shape. Humidity factor? I dumped back in mixer bowl and added about another 3-4 T of the milk. MUCH easier!! They're drying now. Taste great!! Dry time may be longer due to increased moisture????

    Reply

    • Mary says

      If you have them in an airtight container, crack the lid. I live in a very warm part of the country and I find it best to store mine in the refrigerator if they start to sweat. I hope that helps!

    • Mary says

      Hi Sharon,

      I imagine the candy could work with vanilla. I'd add 1/2 teaspoon, taste the mixture, and add more until it works for you. I have no idea how the cherry juice would work, but you could try using a little bit of the candy mixture, adding a bit of juice and seeing how it tastes.

      I've only made these as mints, but it's a simple enough recipe, and it could be fun to play with the different flavors. If you decide to do that, let me know how they turn out!

      Good luck!

    • Mary says

      Feel free to make these whichever colors you like best, Sally. The food coloring won't affect the way the recipe works.

  35. Flatbear Northerly says

    This recipe looks fabulous. Thanks so much for sharing. I will probably distribute butter mints as Christmas gifts. I've a question, though: could one use a pastry bag with a decorative tip to make candies in pretty shapes? I have seen similar recipes use this method, but this recipe is more complex than I've seen before, so I wanted to make sure my idea could work. I am a total noob at this stuff. 8)

    Reply

    • Mary says

      This dough is probably much too firm for a pastry bag, at least I assume it is. (I'm not an expert on the "pretty" end of baking and candy making!) We roll it out and just cut it.

    • Darlene says

      Try using a cookie press. Usually, the dough is firmer than you’d use for a tip for a piping bag. Just choose a shape that is all connected, as some of the shapes aren’t. The dough spreads and “connects” them when they are baked.

    • Darlene says

      Oh, and play dough triggered something else. You could use a well-cleaned play dough press, dies and cutters. Just slice them off thinly – maybe 1/8 to 1/4″ thick.

  36. Anonymous says

    This was such a fun and yummy treat to make! I was able to make 3 1/2 batches with one can of sweetened condensed milk. The best part was rolling it out and playing with it like play dough. My favorite was black licorice! YUM! Cinnamon was a close second. My mint looks and tastes like a really nice tooth paste! hahaha! I made them 2 tone and they turned out adorable!!! Thank you for a fun and easy recipe.
    LBS

    Reply

  37. Laura says

    Thank you for this, I make gift baskets every Christmas for friends and these will be a great addition! I just made them and they were super easy, so easy I was able to make them with my three year old running around. I just made the Mint ones, they have been finished for about 4.5 hours now and I had set them out in our cold season room so they have been chilled. So far, they are still quite soft…do they harden at all? Thank you for the recipe!
    Laura

    Reply

    • Mary says

      Mine usually harden to "click" stage, i.e. drop them on the counter and they click. I'd leave them in the open in the cold room for at least 24 hours. I hope that helps!

  38. Kathy says

    Mary, my daughters and I made these and they are amazing!! Definitely will become a significant part of our Christmas candy making tradition! Thanks for the recipe!!

    Reply

  40. Katrina Kichler says

    If these can be frozen how long will they keep? I have a wedding in November and we didn’t want to be going nuts closer to date… A little help please!

    Reply

    • Mary says

      I’d recommend making a batch now and “test” freezing them for 2-3 months. They should be fine in the freezer for a couple months, but I’d want to make certain of that before the big day.

  43. sherry says

    These look yummy and fun to make. Do I use unsalted butter or salted? Thanks. I want to make these for my daughter’s wedding next week!!

    Reply

  44. juanita says

    I’m curious if after i make them, can i put them on a dish or jar on my desk at work and enjoy them from time to time? Or will they go rancid?

    Reply

  46. Marg Allen says

    Would these mints be good if made 6 weeks before Christmas? How long will they last? I read somewhere that butter mints are good for up to a year.

    Reply

    • Mary Younkin says

      Kosher salt is my preference and it’s what I typically have in my home, Sally. I specify that because if you were to use table salt instead, you’d need to reduce it at least by half, as it will be far too salty.

  48. Ashley says

    Fabulous recipe that will definitely have you addicted to these delicious mints. They make wonderful gifts around Christmas time. My only suggestion is to use a kitchen aid mixer if you can. It makes a world of difference versus using a hand mixer. Also, I have used ground sea salt with good results. (I never remember to pick up kosher salt at the store)5 stars

    Reply

  49. Lois Hayes says

    I’m so glad to have found a recipe for a candy I ate as a child. There is another one I have been trying to find, It is the red and white striped old fashioned peppermint sticks. They also come in other flavors.
    Can you help me?

    Reply

  50. Amy says

    Hi! So I thought it would be nice to send some of these butter mints to some family. Would they be ok getting shipped through the mail?

    Reply

    • Nessa says

      The one that answered you and said she’s never frozen them told someone in the comments above that she had and they froze just fine. Her reply that she froze them was from Nov 2019. Then after that to you–she said she’d never tried freezing them. One of her replies is way off to say the least. Hope your mints turned out well!!!

    • Mary Younkin says

      I stand corrected, Nessa. I just scrolled further back and saw that I had tried freezing them in the past and it worked fine. With over 1500 recipes on the website, it’s entirely possible to forget whether or not I’ve tested something in the freezer in years past. I do my best to stay on top of those things though.

  52. Merilee says

    How long and how can these be stored. I want to make them for a baby shower and would like to get as much done in advance as possible.

    Reply

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