Chocolate Peppermints
These homemade Chocolate Peppermints are easier than they look.
It’s funny how the mind works, or at least my mind. For example, years upon years (actually up until I googled it a few minutes ago) it didn’t occur to me that Peppermint Patties were named because of their shape, instead of after a person named Patty. I think Charlie Brown threw me off a bit. I was like, “I’m not sure who this Patty girl is, but her confections sure are the perfect follow-up to that Burrito Deluxe at our local Mexican restaurant.” Peppermint Patties are always at the checkouts at those restaurants for some reason. If we ever visit Mexico, and Peppermint Patties are not at the restaurant checkouts, we’ll certainly be miffed beyond degree.
So, there you go, Peppermint Patties are not named after Patty, or, I highly doubt, Hispanic inspired.
Anyway, I made my own version of Chocolate Peppermints, neither dipped, nor in a patty shape, but the same cool, refreshing taste reminiscent of Peppermint Patties. And you can call them whatever you’d like. Peppermint Amys has a nice ring, or Peppermint Freds. Perhaps Peppermint Jorgés? I think I like Peppermint Jorgés. Yes, I’m sticking with that. Peppermint Jorgés it is.
You’ll find many recipes around for chocolate dipped peppermints, but this is a very simplified version. As mentioned before, no dipping or exact patty shaping is involved, but instead, a mini bite of Chocolate Peppermint perfect for inclusion in the party spread (especially if it’s Mexican themed).
Begin with a simple combination of powdered sugar, cream cheese and peppermint extract. Create teaspoon size balls, and place on a wax paper or parchment lined baking sheets. Then gently press each peppermint ball to create a little “bowl” with a 1/4 teaspoon measure or your finger.
Chocolate Peppermint Recipe Tips:
- When making the cream cheese/powdered sugar mixture, gradually add the powdered sugar until the right texture is achieved. You may end up needing to add a bit more than listed in the recipe, or less. It should hold together, but not sticky.
- If working solo, only make a few balls at a time before pressing the bowls/indentations to avoid them drying and cracking. The best thing is to work with a fellow peppermint maker and have one person roll the balls, while the other follows behind making the bowls/indentations. A ball maker and a bowl maker make the perfect peppermint pair.
- Be sure to keep main peppermint mixture lightly covered with plastic or a damp paper towel while making the balls to avoid it drying out.
Once all the peppermints are pressed, cover with plastic wrap, and refrigerate for a few hours to let firm up a bit.
When peppermints are ready to fill, melt the chocolate chips according to package directions. I used the microwave method, which worked fine and dandy. Using a piping bag or plastic freezer bag with the corner snipped, fill each mini peppermint bowl with chocolate and let cool.
Since cream cheese is involved, remember to keep refrigerated until ready to serve. I think they should be okay left not refrigerated for a few hours during party/serving time. And stored, refrigerated in an air-tight container, they can be made days ahead.
There you have it. An easy version of Peppermint Patties, called Chocolate Peppermints, Peppermint Jorgés or whatever works for you.
You may also enjoy these other peppermint and chocolate recipes:
Enjoy!
- 1 pound confectioners sugar (powdered sugar)
- 4 ounces, weight cream cheese, softened
- ¼ teaspoon peppermint extract
- 6 ounces semi-sweet chocolate chips
- Using a mixer, gradually add the sugar to the cream cheese, beat well until incorporated.
- Add peppermint extract and combine well.
- Roll dough into teaspoon size balls and place on baking sheet(s) lined with wax paper or parchment. Create a small "bowl" or indention in each ball using a ¼ teaspoon or your finger. Cover with plastic wrap and let firm up in refrigerator for a few hours.
- When peppermints have firmed, melt chocolate according to package directions (microwave is fine). Fill a piping bag or freezer bag with the corner snipped with the melted chocolate. Fill each mini peppermint bowl/indention with chocolate and let cool.
- Refrigerate in airtight container until ready to serve.
Updated post. This post was originally posted December 14, 2011.
(This post contains affiliate links.)
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This is really unique! I absolutely love this recipe!!
How perfect are these?!
Absolutely genius! These are gorgeous Amy!
AMY! These are seriously perfection. I will definitely be making these.
Do you think they could be frozen? Or would the cream cheese make them watery when thawed?
I have frozen TONS of cream cheese mints…they freeze really well! My only thought was the chocolate might separate from the mint?
You can freeze the mint part and then put the chocolate on when you are ready to use them 🙂
You could freeze the mint and when you’re ready to use it, take it out and fill with chocolate.
These are so gorgeous. More gorgeous than any ones I’ve ever seen. I’m kind of intrigued about the cream cheese idea… I bet that makes them taste amazing.
I think this looks lovely! Nice little bites of peppermint. I especially like the dark chocolate centers. Like an inside out peppermint patty. Kinda shook it up. Fun!
Those are so cute I kind of want to pet them.
LOL…I think Peppermint Amy’s is the way to o with this treat. Love these darlin’ ;D
Amy these are BEAUTIFUL!! I love them 🙂
OMG this is awesome and so easy. My man loves peppermint and I have yet to make his favorite peppermint bark I think I’ll be making these today and I’ll call them peppermint paul’s. I will sprinkle candy canes onto the melted chocolate and I might even add a little peppermint flavor into the chocolate (or I’ll use white chocolate with a little cream de menthe). My mouth is watering at the idea. Thanks Amy! Who knew they were so easy?
Holy yummers!! Totally pinning this.
LOVE that this is only 4 ingredients!!
I love cream cheese mints. Brilliant idea to add chocolate!
These are so pretty!
So gorgeous and genius! I can’t wait to make these! I know they’ll be gone lickety split. And you are so right about the whole Patty thing. I assumed they were named after some really cool, peppermint-lovin’ gal!
I think I shall call them *Peppermint Amys* and smile every single time I pop one in my mouth.
What a delicious recipe – perfect for the holiday’s!
i’m rather partial to ‘Peppermint Amy’s’ . . . and who knew? about the Peppermint Patty’s name????? anyhooooo . . . these are just. plain. yummmmm . . .
These are beeeeeeeaaaauuuuutiful!
These sound delicious!!! They’re definitely on my list of yummy recipes to try!
I love peppermint patties….they’re always such a refreshing sweet treat after a big meal (like Mexican!) Can’t wait to make these…hopefully mine turn out half as pretty as yours!
I love Wendy’s idea, let’s call them peppermint Amy’s from now on! 🙂
I love how these look. I am sure they taste even better!
These are just beautiful, Amy!
That’s very interesting – I kind of thought that were named after Charlie Brown too! Hmmm, just goes to show you that you’re never too old to learn something new!
I’m with Georgia. These are the prettiest PPatties I have ever seen & the cream cheese twist sounds wonderful.
Words can’t describe how much I love these!
These are the cutest treats ever! And I love that they are gluten free too (for my Mom!) yahoo!
Wonderful, I’ll certainly be trying these myself over Christmas!
I LOVE peppermint patties. I can’t wait to try these! Also, visit me over at The Savvy Kitchen (www.savvykitchen.blogspot.com) to enter my giveaway!
Fun twist!
These are almost too beautiful to eat…but I’d be willing to give one a try! Love this recipe and can’t wait to veganize it! Thanks and best wishes for a wonderful holiday!
they look yummy!
Very pretty little bites you have here. Lovely job, Amy! 🙂
These look amazingly tasty! I’m going to round up my sister and see if she wants to be my peppermint patty partner 🙂
When I’m sick to my stomach, all I can eat are peppermint patties. I keep them in the freezer for this purpose and ate loads when I was pregnant. MUST try these!
I’m so excited to make these! I saw a recipe for cream cheese mints months ago and I didn’t think they sounded very good. You’ve changed my mind!
Um, okay… Duh. You’re flipping brilliant!!
I have made molded cream cheese many times for weddings…often thought about playing with them and dipping in chocolate…this is a marveous solution. Just thinking maybe a few drops of red or green food coloring to festive them up a bit?
These certainly look 100x better than those after-dinner peppermints at restaurants!
Super Cute! They look so perfect 🙂 I will definitely be making these in the future and letting everyone know where I found the idea!
Thanks for sharing. 🙂
They look simple and beautiful. My kind of recipe. Yum!
Hi,
I am trying to make these and there seems to be not enough cream cheese. Is it supposed to be 1/4 cup or 1/4 lb?
thanks!
Hey Puppydogs!
Oh my!!! Thank you so much for commenting. The cream cheese amount is supposed to be 4 oz, weight NOT 1/4 cup. So sorry! I have fixed the recipe to show the correction.
A big thanks to you for pointing it out.
~ Amy
Ohhhh, *that’s* why the texture was so off, crumbly and refusing to hold together. I figured it was my fault, measuring wrong. 😉 Though I did simply keep adding more cream cheese until it seemed right! I also tried rolling the dough out between two sheets of waxed paper and cutting out little fluted rounds with my smallest cookie cutter. Then I layered those with the chocolate in between. They’re as pretty as they are delicious! (Love the suggestion above for a bit of food coloring, I’ll try that next time.) I’m taking them to the family Christmas Eve celebration tomorrow, so all’s well that ends well, huh? 🙂
Hey Kay!
So glad you persevered. I fixed my typo in the recipe above, so what’s up there now is correct. The peppermint “dough” is pretty stiff, and the balls are rolled together firmly. I found that the warmth of my hands helped to mold the balls, and again, keeping it from drying out by using slightly damp paper towels or plastic wrap to cover the peppermint mixture while forming the balls.
I bet your peppermint sandwiches are cute AND delish!
Merry Christmas!
~ Amy
I don’t think I’ve seen anything so pretty in my life Amy!
These are so neat!! I’m running out of baking time before Christmas, but I’ll definitely be making these – thanks!
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I was making about the same recipe but putting the mint in a chocolate cup…this is so much prettier and not to mention easier to do! =) Will give it a try soon!!
I am absolutely cracking up at your introduction to this recipe. Peppermint Jorges HA!
You make me laugh! Love that and these beautiful Jorgés. 😉 Definitely on my list of “to try”!
Very clever! Love this idea.
Merry Christmas!!
oh my goodness, these are so cute, Amy!! Gorgeous! Happy New Year to you and your family!
wow I love these!
I’m a little late seeing these, don’t know why I didn’t before, but just got an SU request on them from someone. They look awesome and delicious! (I’m SO behind on SU!) Happy New Year! Hope your holidays were great!
Such pretty pix!
YUMMY, these are so pretty and I can only imagine how delicious. I’d like oh three dozen or so. I will figure out how to line my pockets then carry them around with me all day to enjoy!
these are absolutely gorgeous!!
These look just amazing! I can’t wait to make them.
LOVE!!! cant wait to make these!!
I’m very excited about these! I will be making these for my daughter’s 13th birthday party this weekend! Her colors are bright pink and black, so I’m going to color the mint pink to fit in with all the other pink foods. Thank You for sharing this recipe!
Wonder how they would work with the Peppermint Flavored Kisses?
These are too simple NOT to make Amy!! Peppermit Patties are one of my all time favorite treats……… I’m actually sharing a peppermint patty treat on Wednesday. I MUST make these little goodies!
I’m a Velata Consultant and I’m thinking these would be awesome to dip in the chocolate fondue!! Thanks for sharing a great idea! 🙂
I am having a problem with the texture of the mixture. I followed the directions but the mixture is too sticky to mold together. I put it in the fridge for a couple of hours but I am having the same problem, I even added more sugar and didn’t work. Any suggestions?
I had the exact same problem. After I made it I realized that powdered sugar and cream cheese would just make a cream cheese frosting… I have no idea how you would get something doughy from the instructions and ingredients. I even tried adding flour but it just wasn’t gonna happen. Is the recipe missing something?
Gradually add itty bitty amounts of powdered sugar to mixture until it thickens up. Others have had the oppostie problem, with it being too dry and falling apart. I think the little adjustments have to be made depending on what kind of cream cheese is being used and/or powdered sugar.
I think I’m going to add a note to the recipe to watch and adjust powdered sugar amount if needed.
I hope this helps. It really is a simple recipe and fun to make.
Amy
I don’t use the mixer just my hands. The cream cheese needs the warmth of your hands to blend with the powdered sugar to make a smooth dough. 4oz of cream cheese and 3 3/4 cups powdered sugar (1lb) just like the recipe says is perfect. But using your hands is a must. These mints are sooo good!
These look so darling. I have pinned a couple recipes to make peppermint patties, but your version seems much simpler… however I have a question, was the chocolate ration alright compared to the mint ratio? It seems like this would be less chocolate than a normal patty. What are your thoughts?
I wondered about that as well, but I made them over the weekend, and with the mint being in a little bowl shape, there seems to be actually more chocolate in these than there are on most peppermint patties. I will say I liked them better at room temperature, as opposed to chilled, though.
I like to freeze peppermint patties and pull one out to eat for a refreshing treat. wonder if these would freeze well?
Just whipped up a batch for my husband to take to work with him tomorrow. I don’t like peppermint patties, but I did try them and they are pretty darn close to a York. Hope they make it to work and my husband doesn’t eat them all 🙂
I made these for a dinner with family. Of course I had them labeled as Peppermint Jorgés, which got a few laughs. They were a HUGE hit! Thanks for the recipe!
Chocolate and peppermint = wow and yummie³!
My eleven-year-old daughter found this online and asked if we could make it. I said sure, and we bought the ingredients the next day. When she got home from school I had just finished working out and was about to take a shower. My daughter asked if we could make the Chocolate Peppermints then. Again, I said okay but first I had to take a shower. I told her she could get the ingredients measured and things like that. When I came downstairs I saw she had already made the patties and put them in the fridge! So I guess what I’m saying is, if you’re debating on wether or not to make these treats – let me tell you, they’re delicious! (and let my daughter tell you they’re easy to make!)
These look amazing! I can remember making mints with my mom when I was little! I can almost taste these- I will have to run to the store and get some peppermint extract! Thank you for sharing- and the photos are beautifully done!
Hi,
I followed the recipe as shown above.
4oz weight = 120g cream cheese (+/-)
1 pound = 500g powdered sugar (i used icing sugar instead).
The mixture came out pretty wet and didn’t achieve ‘dough’ consistency.
Please advise on where I went wrong here.
Was it the icing sugar?
Hey Justin,
I’m so sorry you had trouble with the consistency. Not sure what the difference is between powdered sugar and icing sugar, if any. That could be the problem. I do know that some powdered sugars are ground finer than others and depending on the amount of corn starch in icing sugar (if any) that could be a contributing factor.
I’d try adding additional sugar, just a little bit at a time, to see if you can achieve the correct consistency.
Hope that helps you out!
– Amy
I tried it and its very yummy but the consistency is very pasty, not doughy. What did I do wrong? How can I salvage or reuse this?
Hey Lee,
It’s not supposed to be what I would call doughy. I used “dough,” for lack of a better term, to refer to the ball of stuff used to make the patties. It shouldn’t be doughy at all. Closer to the consistency of a butter mint.
Hope that helps!
– Amy
Thanks Amy! I am not able to roll it into a ball. The stuff I have is gooey. What do you think I should do?
I’m having the same problem. I added more sugar, then chilled it all for a bit. Seemed to be much better.
I mixed it until the whole thing started forming into a large ball into the bowl.
I would gradually add in more powdered sugar — just a little at a time — until it thickens up.
Hope that helps!
Amy
Planning on making these today, softening the cream cheese as we speak. But I am curious – a couple of folks asked about freezing them but I don’t see any responses from anyone having tried. Have you tried, Amy, or any of the other readers? Did it turn out okay? Thanks! I LOVE peppermint patties and my boys do too! We’re excited about this recipe.
Giving these a whirl, but how on earth did you get this to make 8 dozen?
Hey Michelle,
The mound of sugary stuff made a ton. Not sure if you can tell by the pictures but they were not very big. As I mentioned in the instructions, the balls were teaspoon size. So not large at all. I hope that helps.
Amy
These look fabulous. I am going to have to try them.
Oh! These are delicious looking. Is the cream cheese very potent in the bottom of the mint?
Just made these this weekend and they are awesome!! It’s like making your own York patties. Thanks for sharing this fun recipe. I’d made the cream cheese mints before several times, but never thought to add chocolate. You are a genius! 🙂
—Tif
Cream cheese mints are a wedding staple in the midwest. Also graduation parties, baby showers, anyplace with a cake and a buffet. We keep them next to the ham, cheese, and mayo sandwiches on “snowflake” buns.
I’ve never made them with chocolate (but I will now!), but I’ve never heard of anyone refrigerating them. They just store them in an airtight container and try to eat them within a week. Oh, and if you roll the ball, coat it with granulated sugar, and press it into a candy mold, you can get all sorts of little shapes. A couple drops of food color and a different mold can suit them to any occasion. I had yellow duckies at my baby shower.
Add a little food color- red and green make the balls half and half, also other flavors can be used!!! awesome idea!!!!!
can you freeze these?
Thank you for sharing this recipe. I am now eager to make my own peppermint treats for the holidays.
I’m trying to make this right now.
I’ve could not finde the mint flavour in my town. So I’m making it with creme de menthe.
Too bad ik don’t get the butter dough. It’s way to thin.
Now i’m trying to cool it down, maybe that will help
Approximately, how many will this recipe yield?
This looks like a wonderful recipe for holiday gifts. I’m going to try it. Thank you!
This is an awesome idea! I’m totally making these for my cookie exchange this year. How many does one batch make?
Is the peppermint part going to harden or stay soft like a York peppermint pattie???
Hey Julie,
They stay soft for a little while, but they will eventually harden, but not like a hard candy, hard.
Amy
You are HILARIOUS.! i thoroughly enjoyed reading this. Oh the recipe is a good idea too, def trying it. Thanks!
I made these and they are so delicious! I didn’t make mine small though. Next time I will put a hershey kiss on top instead of melting the chocolate. Thanks for the idea!
Just made these and they came out fabulously! So easy. I ended up adding double the amount of peppermint, and it was the perfect amount for me. I wanted to make sure I didn’t taste cream cheese in it. Such a great recipe!!
I would just like to thank you for this recipe! I made these as tiny desserts for my family for Thanksgiving tonight and they absolutely loved them! Thanks so much!
I think if you make these and flatten the powdered sugar, cream chesse and peppermint and then dip them in the chocolate that they could be just like a pepermint patty. I love them. I think I migh try this. Thanks for the recipe.
Thanks to my friend Claudia for continuously posting “goodie” recipes I have to try this one.. Im a sucker for mint..
Hello!
I’m Mexican and I’m sorry to break it to you but first of all burritos it’s not a Mexican food! (this is a missconception of mexican food abroad)we have far more good and tastier food and at the check outs of Mexican restaurants they don’t use
to give peppermint pattys they give peppermint candies or another’s made of tamarind but that’s another story (yup, I know you’ll probably be very disappointed )
I sure hope to visit a truly authentic Mexican restaurant some day. I bet it’s yummy!
These look so nice, Can you freeze them?
The mints will freeze without the chocolate for several months in a tightly sealed container quite well. Freezing with the chocolate will cause discoloration of the chocolate.
“Peppermint Jorgés”
Thanks for the good chuckle 🙂
I just made these. Easy. Yummy. Very much worth making. My 8 and 4 year old kids helped and it was a breeze. A couple tid bits:
1) My hand mixer couldn’t handle the thickness of the dough at the end and so I used a silicone spatula to incorporate the last of the powdered sugar. Worked just fine.
2) I added about triple the amount of peppermint. This was due to an accidental spillage in to the bowl on my part. I added the 1/4 tsp. but then accidentally sloshed a bunch more in. I would say about another 1/2 tsp. by my best estimation, maybe even a little more. This was a great accident!!! The candies turned out nice and pepperminty, just like they should be, really. They are peppermints, after all. (Honestly, I really can’t imagine that 1/4 tsp. would make these candies pepperminty enough, but to each their own.)
3) My dough was sticky at first, but I followed the tip to add a little more powdered sugar to make it more “doughy”. It worked like a charm. I think I got the “dough” just right and in the end it had the consistency of soft Play-Doh.
4) It is important to keep these small so that the proportion of minty “dough” to chocolate is tasty on each one. Make the indents nice and large for a good amount of chocolate on each.
5) I used dark chocolate for these. I figured that since the York Peppermint Patties that I love so much are made with dark chocolate, I should make my peppermints with dark chocolate too. It is a great combination. I am just not a semi-sweet fan anyways.
Anyways, I know that was long-winded, sorry! Hopefully my tid bits are helpful to others who try this recipe. I know I rely on the comments many times when making recipes I find online. This is a good recipe and you should try it!!! 🙂
Thank you, thank you, thank you! Just finished making these and they are fantastic! I didn’t have any dark chocolate so I used milk chocolate and they are very tasty. I’m a huge mint lover so next time i would add more extract. My 3 year old daughter helped me make these. We had a great time baking and listening to some Christmas tunes!
I made these today and they were so easy and very yummy! Thanks for a great recipe.
HI-
Amy or anyone who has made these- do these set-up enough to bag together in treat bags without sticking? I would love to give away for Christmas, but have to make sure items don’t stick or clump in a treat bag.
Thanks- Tracy
Hey Tracy,
Because they contain cream cheese, I’d be a little concerned about them not being refrigerated. Other than that, when set up, they are hard enough that they should not stick together unless in a warm and/or humid environment.
Hope that helps!
Amy
Thank you! I had not thought about them needing to be refrigerated.
Just as a heads up, I found that this wasn’t enough to make 8 dozen at all. I was able to squeak out 60 with them being the size of quarters. I also had to add about a pound more sugar and an extra 1/2 tsp peppermint to get the right flavor and texture. They’re super tasty, but I thought I’d warn some of you just in case. I did buy Kroger brand mint, so maybe its a little weak? Pretty tasty, though!
I doubled the mint too, but kept the sugar the same. I like them super minty. 🙂
I cannot find Peppermint extract anywhere. Can I use Mint extract? If so, what measurement?
Thanks!
Beverly,
You sure can substitute mint for the peppermint. Use the same amount.
Amy
Thank you for the recipe! I made these last night and they turned out perfect! I was so happy with the finished product– GREAT directions 🙂 Do you know how long they will last if they are refrigerated?
Thank you so much!
Hey Sara,
So glad you liked them. I think the last batch I made had a few lingering around for about a week. They tend to dry out the longer they stay in the refrigerator, but still taste good. I wonder if they are wrapped in an ever so slightly damp paper towel how they would do?
I hope that helps.
Amy
I made two batches – one with 1/2 tsp peppermint extract and the other with 1/2 tsp raspberry extract. They were so yummy and they were a big hit for our office Christmas Goodies Exchange. I can’t wait to try them with other flavorings!
I love your “outside of the box” thinking. My mother and I use this recipe for wedding mints with one extra ingredient : 1/2 stick of butter! Yummy! Thanks for sharing!
Is there any way i could substitute the cream cheese with something?
I had the perfect peppermint partner: my 11 1/2 year old daughter Paige. I rolled, she used the back of a metal teaspoon dipped in powdered sugar to make the bowls for the chocolate. It was so quick and easy. I love recipes that can be successful for BOTH of us to do together. Thank you!
These are super cute, good, and fun, but only made 2 1/2 dozen little mints. Maybe the 8 doz was a typo? Thanks for the recipe. 🙂
Amy,
Hi! Just found you through Tidbits from the Tremaynes. These look like incredible edibles! I have a similar recipe and it uses a mold to form the mints into roses. Time consuming but so worth it. My mints freeze beautifully and when I can, I make ahead and freeze and then have some for whenever. Have you tried this with yours? They keep for months if packaged correctly.
Maureen
What is “weight cream cheese”?
Is it possible to make them several weeks early and freeze them?
Hey Jessica,
You know, I’ve never done that so I’m not sure. I know that my aunt has made the mint part (without the chocolate) and frozen those, but not sure what the chocolate would do. Hmmm … my GUESS is that they would do fine, with the chocolate possibly doing that funky streaking thing that chocolate can do when temperature changes occur. But, to be honest, I’m not an expert on freezing food. Good question.
Yummy! I bet white almond bark would be a yummy substitute for the chocolate chips, and you could add food coloring to the white almond bark for different occasions.
Just found these on Pinterest and I can’t wait to try them. I did a homemade dipped Peppermnt patty last year at the holidays and they were yummy….I will definitely try these this year.
Any chance you have ever tried adding the extract to the melted chocolate to make that minty too, or are they minty enought that it would be overkill?
Thanks for offering up the recipe!
I made these as part of my christmas candy gifts…easy to make…just added the powered sugar slowly like suggested worked great. I used mint instead of peppermint and had to lots more but did not effect the end product. I also used dark chocolate instead of semi the that is my fav flavor of chocolate…thanks for sharing.
These look so yummy! I’m a sucker for chocolate and peppermint 🙂 Thanks for sharing!
mine never achieved the right consistency i eventually ran out of powdered sugar so make sure u have enough on hand. my dough was very sticky and i wasnt able to get the dip in them either im trying to refrigerate now and maybe ill just drizzle with chocolate if the firm up…
I saw this recipe just as I was packing up and heading to bed but decided I needed to make these now! Easy peasy and beautiful. 1/2 hour and I’m done. Can sit in the fridge til tomorrow, then I will pipe in the chocolate. I forgot to warm the cream cheese so microwaved the mixture for a bit then put it in the mixer. Perfect consistency first time! Sprayed the bottom of a coffee measure to use to indent the mints. Rolled 5, pressed 5 – worked great. Not a defect in the bunch. I only got 4 dozen so mine may be a bit bigger but that’s fine too. Thank you. I think this will be on the annual Xmas baking list. Much easier than the hand made chocolates we made as kids.
Hello Kallie!
So glad they turned out lovely. They are a great treat to make ahead like that. You sound like you had it down pat. You’re a mint making machine! 😉
Good god these are so delicious! They will be making a yearly appearance on our cookie platter. Thanks for sharing.
Hello Katia,
So happy to hear that you enjoyed them. They are delicious—the perfect little minty chocolatey bite!
Do these store pretty well?! I was think about making them for a bridal shower, but it would be a lot easier if they could hold up well if they were made a week prior?
I’m not sure about a week, but others have talked about freezing them? I know I’ve made them about 2-3 days ahead and they were great. Let me know if you make them and how that all works out for you!
Would it be possible to substitute goat cheese for the cream cheese? Goat cheese isn’t as creamy, but warming it up increases the creaminess. The taste lands somewhere between cream cheese and sour cream, as well. I’m lactose intolerant, and I’m just trying to find an alternative to make this recipe. I can do milk chocolate in small amounts, but would this recipe still work with dark chocolate? Sorry if my questions seem odd, but yeah…
Hello Amy.
Have never seen this reciperecipe made with cream cheese and I will definitely try it. My family has been making these little mints every Christmas for the last four generations. Same method as yours but with egg whites instead of the cream cheese. I prefer pasteurised egg whites, just to be on the safe side. Has always been one of my favourites at Christmas.
Greetings from Denmark
Katharina
Whether eggs or cream cheese is used, these are definitely a classic favorite.
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What a wonderful recipe to make with kids. Made these with my grandchildren, ages 4, 5, 9 and 12, and the preparation is easy enough for a 4 yr old to be involved. We doubled the amount of peppermint extract the recipe called for. The kids had a great time making these candies. The little ones were so proud of themselves for being able to contribute to the process. They absolutely love the candy :-).
I’m sure they enjoyed making them with Gramma! 🙂