Cream Cheese Mints bring back a flood of childhood memories for me. I remember sneaking to the dessert table more than a few times during my cousin’s wedding reception and discovering these amazing little mints.
After discovering them, I ate myself sick on them almost every time they were in reach. When I learned how easy they are to make, I couldn’t believe they were so simple; just three ingredients and you can dress them up however you like.
This is my version of the classic wedding mint. Feel free to play with the recipe and find your favorite version. You can press them into molds, roll them in sugar, or add food coloring if desired. If you are looking for Old Fashioned Butter Mints, check out the recipe for those too!
- 4 ounces cream cheese room temperature
- 1/2 teaspoon peppermint extract
- 3 cups powdered sugar
- Beat the cream cheese with a mixer until smooth, add the peppermint and half of the powdered sugar and beat again until combined. Add the remaining sugar and beat until well combined. Use your hand to shape into small 1/2" balls and place them on a wax paper or parchment lined tray.
- Press flat with a fork and then chill until ready to serve. Store in the refrigerator in an airtight container for up to two weeks or freeze for up to two months. Enjoy!
Measure peppermint extract very carefully. I never measure over the bowl! If you add even a few drops too much, the flavor will change from "mint" to "toothpaste.