butter mints

These Chocolate Dipped Cream Cheese Butter Mints are the perfect after dinner mint. &nbsp;They are cool and chocolatey with a hint of refreshing mint.

Chocolate Dipped Cream Cheese Butter Mints

oz cream cheese (softened)

butter

lbs sugar

creme de menthe syrup (or 1 tsp mint extract)

chocolate chips

In a large bowl, beat together the cream cheese, butter and syrup.  Gradually add in the powdered sugar until completely mixed in.  Mixture will be really thick.

Add the mix into a piping bag and pipe small dollops out on to a cookie sheet lined with parchment paper.

Refrigerate to firm up.

Once firm, dip one side in a bowl of melted chocolate chips, then return to cookie sheet.  Keep in fridge, serve chilled.

A classic Butter Mint recipe that can be made in any color. Also commonly known as &quot;wedding mints&quot; these are popular at bridal and baby showers. Be sure to check out the how-to video below the recipe!

Butter Mints

unsalted butter (softened (113 grams))

sugar (500 grams)

peppermint extract

vanilla extract

salt

Tablespoons heavy cream

Food coloring (optional)

Place butter in the bowl of a stand mixer (or you may use a large bowl and an electric mixer, but the mint dough becomes very stiff so I do recommend using an electric mixer rather than stirring by hand) and beat briefly until creamy.

Turn mixer to low-speed. Gradually add two cups (250g) of powdered sugar, stirring until combined.

Add extracts and salt and stir well, until completely combined.

Add heavy cream and stir, gradually increase mixer speed to medium.

Turn mixer to low-speed and gradually add remaining 2 cups (250g) powdered sugar until completely combined. Be sure to pause and scrape the sides and bottom of the bowl to ensure all ingredients are well-combined.

If mixture is still sticky at all, add additional powdered sugar, 1 tablespoon at a time, until no longer sticky and you’ve achieved a playdough-like consistency.

If desired, color with food coloring at this point.

Break off about 1-2 Tablespoons of mint dough and roll between your palms into a ½” thick log. Place on wax paper-lined cookie sheet and use a sharp knife to cut into pieces between ¼-½” long. Repeat until you have rolled and cut all of your dough.

Allow to sit (uncovered) at room temperature for several hours until dry and then transfer to an airtight container. Keep mints in a single layer with a sheet of wax paper between layers. Mints will keep in a cool dry place at room temperature for up to two weeks or up to a month in the refrigerator.

https://www.youtube.com/watch?v=ROrmWL8Sla0

How to make creamy, melt-in-your-mouth Butter Mints! This is a simple 6 ingredient recipe that can be made in any color with the addition of food coloring. 
↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓

Full Printable Recipe:  https://sugarspunrun.com/butter-mints/ 

Also commonly known as "wedding mints" these are popular at bridal and baby showers. 

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Ingredients

1/2 cup unsalted butter softened (113g)
4 cups powdered sugar 500g
1/4 teaspoon peppermint extract
1/8 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 Tablespoons heavy cream
Food coloring optional


Instructions

Place butter in the bowl of a stand mixer (or you may use a large bowl and an electric mixer, but the mint dough becomes very stiff so I do recommend using an electric mixer rather than stirring by hand) and beat briefly until creamy.
Turn mixer to low-speed. Gradually add two cups (250g) of powdered sugar, stirring until combined.
Add extracts and salt and stir well, until completely combined.
Add heavy cream and stir, gradually increase mixer speed to medium.
Turn mixer to low-speed and gradually add remaining 2 cups (250g) powdered sugar until completely combined. Be sure to pause and scrape the sides and bottom of the bowl to ensure all ingredients are well-combined.
If mixture is still sticky at all, add additional powdered sugar, 1 tablespoon at a time, until no longer sticky and you’ve achieved a playdough-like consistency.
If desired, color with food coloring at this point.
Break off about 1-2 Tablespoons of mint dough and roll between your palms into a ½” thick log. Place on wax paper-lined cookie sheet and use a sharp knife to cut into pieces between ¼-½” long. Repeat until you have rolled and cut all of your dough.
Allow to sit (uncovered) at room temperature for several hours until dry and then transfer to an airtight container. Keep mints in a single layer with a sheet of wax paper between layers. Mints will keep in a cool dry place at room temperature for up to two weeks or up to a month in the refrigerator.

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Easy Homemade Butter Mints

These old-fashioned butter mints require just 6 ingredients to make! This recipe makes a big batch, so you&#x27;ll have lots left over for gifting.

Old-Fashioned Butter Mints

salt (consider

confectioners’ sugar plus 1/4 cup+, if needed

sweetened condensed milk

peppermint extract*

food coloring, optional

To the bowl of stand mixer fitted with...

To the bowl of stand mixer fitted with the paddle attachment, combine butter and salt and beat for 1 minute on medium-high speed.

Add 3 1/4 cups confectioners’ sugar, milk, peppermint,...

Add 3 1/4 cups confectioners’ sugar, milk, peppermint, and beat on medium-low speed until a dough forms. If the dough seems wet, add additional confectioners’ sugar until dough combines (I use 3 1/2 cups sugar). The dough will be crumbly but will come together when pinched and squeezed into a ball.

Taste the batter. If you want a more...

Taste the batter. If you want a more intense mint flavor, add additional mint extract, to taste (see note below).

Remove dough from the mixer, separate it into...

Remove dough from the mixer, separate it into 1 to 4 smaller balls, and add one ball back into the mixer. Add the food coloring of your choice to the ball by squirting the droplets on top of the dough (careful when you turn on the mixer), and paddle on low speed until coloring is well-blended. Coloring will not blend completely into each and every speck of dough if examined extremely closely, but overall, mix until color is uniform. (I separated approximately two-thirds of the dough and made it green using about 15 drops green food coloring and made one-third of the dough red-pink by using about 7 drops red food coloring).

Wash the mixing bowl and the paddle in...

Wash the mixing bowl and the paddle in between each color change and repeat until all the balls are colored.

After the dough has been colored, either wrap...

After the dough has been colored, either wrap it with plastic wrap and place it in an airtight container in the refrigerator to be rolled out later or roll it immediately.

To shape the butter mints, place a golf-ball...

To shape the butter mints, place a golf-ball sized amount of dough in your hands and roll dough into long thin cylinders about 1 centimeter wide. Place cylinders on countertop and with a pizza cutter (or knife – be careful of your counter), slice cylinders into bite-sized pieces, approximately 1 centimeter long.

Store mints in an airtight container in the...

Store mints in an airtight container in the refrigerator where they will keep for many weeks.

An easy Cream Cheese Mints recipe for any occasion! These melt-in-your-mouth mints have just a handful of ingredients and a perfect minty flavor. Enjoy them as they are or customize them with your favorite festive colors!

Cream Cheese Mints

unsalted butter, softened

(8 ounce) cream cheese, softened

powdered sugar, divided (this is about 7 1/2 cups)

mint extract

gel food coloring, optional

In a large mixing bowl with whisk attachment,...

In a large mixing bowl with whisk attachment, beat butter and cream cheese until fully combined, about 3-4 minutes. Beat in extract.

Add 7 cups of the powdered sugar (reserving...

Add 7 cups of the powdered sugar (reserving about 1 cup for later). Mix on the lowest speed until it comes together (trust me it will)! Once it combines (into what resembles a very thick frosting), turn the mixer higher and beat until fluffy (and additional 2 minutes).

Divide mint mixture into small bowls (one for...

Divide mint mixture into small bowls (one for every color you decide to use). Add one SMALL drop of color to each bowl and mix until combined. I use a butter knife and stir vigorously, it seems to work best.

Cover each bowl and refrigerate for at least...

Cover each bowl and refrigerate for at least two hours, or overnight.

On a large cookie sheet (you'll need 2-3),...

On a large cookie sheet (you'll need 2-3), line with parchment paper. Sprinkle with a generous amount of the reserved powdered sugar.

Scoop about 3/4 teaspoon of mint dough into...

Scoop about 3/4 teaspoon of mint dough into hands and roll into a ball (I use a teaspoon dipped in powdered sugar to do this part). Drop each ball onto the baking sheet. Repeat until pan is filled.

Using a fork dipped in powdered sugar, press...

Using a fork dipped in powdered sugar, press into the tops gently. Sprinkle with more powdered sugar and allow to set about 4 hours (uncovered).

When mints have harded, place in airtight container...

When mints have harded, place in airtight container in refrigerator (use parchment paper to separate layers if desired).

These Homemade Butter Mints are sweet and minty with the perfect melt-in-your-mouth texture. Perfect for bridal showers, baby showers, dinner parties, and more. Customize them any color that you like!

salted butter (, softened to room temperature)

heavy cream ((or whole milk))

vanilla

sugar

food gel coloring

Line 2 large baking sheets with parchment paper and lightly dust with powdered sugar. Set aside.

Using a handheld mixer and a large bowl (or a stand mixer), beat 1/2 cup softened butter until smooth and creamy.

Add 1 tablespoon heavy cream, 1/2 teaspoon peppermint extract, and 1/4 teaspoon vanilla.

Add 2 cups of powdered sugar and beat until smooth. Gradually add the remaining 2 cups powdered sugar, 1 cup at a time, until smooth and well combined. Scrape down the bowl as needed in-between additions. Dough should be very stiff and not sticky (if it’s still sticky, add more powdered sugar a little at a time until it has a Play-Doh consistency).

Divide the mixture into three separate bowls (or however many different colors you’re using.)

For pastel colors, add 1 scant drop of food gel coloring to each bowl and mix in until well incorporated and no white streaks remain. (Work with one color at a time and keep the remaining dough covered with a slightly damp towel, so it doesn't dry out.)

Pinch off small amounts of the dough (about 1 &amp; 1/2 tablespoons) and using the palms of your hands, form into balls, rolling until any cracks disappear. Roll each ball into a 1/2-inch thick log, then using a sharp knife, cut into 1/4 to 1/2-inch mini pieces. Transfer them all to the prepared baking sheets.

Repeat rolling and pressing the remaining colors/batches of mints.

Let stand, uncovered, at room temperature for at least 3 hours (ideally overnight) until the mints firm up and the powdered sugar has been absorbed. (If the bottoms of the mints have any moisture, flip them over and let stand again until the bottoms are also firm. They should not be squishy at all.)

They can be stored in a cool dry place at room temperature for up to two weeks, an airtight container in fridge for a month, or freezer for 6 months. Store mints in a single layer between sheets of wax paper to avoid sticking together.

https://content.jwplatform.com/videos/wKj9UNKP.mp4

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