Melt in Your Mouth Mints

Melt in your Mouth Mints are one of my favorite holiday treats.  I love them for so many reasons.  They taste great and are super easy to make.  They store in the fridge for up to 3 weeks so making them ahead of time is a no-brainer.  The combinations of flavors and colors you can make with them means they are great for any occasion.

This is a recipe you can make with your children and not lose your mind in the process.  The ingredients and steps are simple, and even if the mints don’t end up looking as nice as you would like, they still taste great.  Plus, this is a great way to teach your children to measure, plan and be creative at the same time.

For this and more recipes for the holidays, get my book Happiest Holidays.  You can purchase the print version from Amazon or the digital version here.  The book is filled with tips and tricks for having your best holiday season, whatever that means to you.  Add the Holiday Joy Journal to keep your holiday season organized and have more fun than ever before.

Melt in Your Mouth Mints

Ingredients

4 oz cream cheese (softened)

½ tsp peppermint extract

3 cups powdered sugar

Food coloring (optional)

Tools

Bowl and spoon, Hand mixer or stand mixer

Dry measuring cups

Measuring spoons

Parchment paper

Cookie sheet

Fork

Directions

Beat cream cheese until smooth in a bowl, with a hand mixer or with a stand mixer then add peppermint extract and food coloring if desired.  Add powdered sugar slowly until it is all incorporated.  Shape into ½ balls and place on a parchment lined cookie sheet. I use a small cookie scoop which is the smallest in the set below, and it works beautifully.  Press gently with a fork to make a disc and chill until ready to serve or store.

Note

Melt in your mouth mints are easy to make and the variations are endless.  Here are some of them:  Use spearmint extract, wintergreen, cinnamon or any other flavoring you desire for a different taste of the mint.  You can even mix flavorings like lemon and spearmint or orange and peppermint.

If you are making multiple flavors, use a bit of food coloring to make each flavor distinctive.  You can also split the batch into halves or thirds and use different colors to make the mints look more festive.

Using food grade luster dust on top of the mints gives them a glittery shine.  Lightly pressing candy confetti or sprinkles into the bottom of the mint by spreading the confetti/sprinkles on a piece of parchment paper, placing the mints on the candy while they are still round and then pressing them into disc shape with the fork adds a whimsical element.  The candy adheres to the bottom when they are room temperature and they you can place them on a cookie sheet to chill.

If you like chocolate with your mint flavoring, melt chocolate and gently dip the disc shapes into the chocolate.  You can use colored chocolate disks or mix colored mints and colored chocolates.  The possibilities are endless.  To make the dipping process easier, only dip half of the mint in chocolate or skip the dipping process all together and drizzle chocolate over the mints.  The easiest way to drizzle chocolate is to gently melt the chocolate in a plastic bag, 10 to 20 seconds at a time in the microwave, cut a tiny bit of the tip off the bag and squeeze gently.  If you are using either of these methods, allow the chocolate to set before refrigeration.  This method is not recommended if you freeze the mints.

Store in airtight containers.  These mints can be made up to two weeks in advance and refrigerated until they are eaten or given as gifts.  Mints will keep in an airtight container for 2-3 weeks in the fridge and up to 3 months in the freezer.  To maintain the shape and to keep the mints from sticking together, place a piece of parchment paper cut to the size of the container between each layer of mints.

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