Chocolate Dipped Cream Cheese Mints

It’s been a rough winter; long, cold, painfully wet.  Now my tulips are pushing their way through the dirt, the geese are flying north, and I’m ready for something light and refreshing to snack on.  Enter Cream Cheese Mints.

These are one of my favorite treats.  I’ve always loved mints in any form, especially those little butter mints!  Homemade mints taste so much better.


I like making cream cheese mints because they’re pretty fast to whip together and they taste so good homemade.  The trouble with them, though, is that they have to lay out in the open to dry for a good day or two to dry.  Which is murder on my self-control.

Sometimes I make these mints into long ropes and then cut them into small pieces.  This time, I formed individual flat round discs and used a fork to press a pattern into the top of each mint.



Can I tell you what these are great for?

Family get togethers.  Parties.  Bridal showers.  Girls nights.  Wednesdays.

I made them because it was Wednesday.


I dipped them in chocolate because I’m a chocoholic.  I think most things taste better with chocolate.  But chocolate on these mints is totally optional.  They’re just as good without being dipped in chocolate.

Well, almost as good!

Chocolate Dipped Cream Cheese Mints


  • 3 oz. cream cheese, softened
  • 1/3 cup sweetened condensed milk
  • 1/2 tsp. peppermint extract
  • dash salt
  • green food color
  • 4 to 4 1/2 cups powdered sugar
  • 1 cup semi-sweet or dark chocolate chips


  1. Mix together cream cheese, milk, and extract. Add a small amount of food coloring, until the mixture reaches the desired color.
  2. Add powdered sugar, a bit at a time, until mixture becomes heavy, slightly crumbly, but still moist.
  3. Form dough into small flattened discs, and use a fork to press a pattern into the top.
  4. Lay mints out on a sheet pan or countertop to dry. Let dry for 24-36 hours, turning periodically.
  5. Melt the chocolate chips in a small dish in the microwave, in 30 second intervals, stirring between each. Dip each mint halfway into the chocolate. Place on a baking sheet lined with parchment paper or a silicone liner. Place in the fridge and chill for at least 10 minutes.
  6. {You may want to store them in the fridge to keep the chocolate from melting. If not dipped, this is unnecessary.}



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Jen Stott is a wife and mom who seeks to rule the world one dessert recipe at a time. Cat hater, chocolate lover, mess maker and eternal optimist; mother of teenagers, she self-medicates with cookies and captures the highlights on her blog,

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  1. These look heavenly! Mint and chocolate is one of my favorite flavor combos. It would be our honor to have you link up your projects with us at our Super Saturday Link Party each week. We go live every Friday at 7pm EST at

  2. Have you tried drying these in the oven?

  3. Robin Duncan says

    I am just making these today to add to my Christmas cookie selection. I’m concerened however about the cream cheese in these staying out of the frige for 24 to 36 hours? Thank you.

    • I agree, I just finished laying these out, I have cats. I don’t trust leaving these out overnight. (Not to mention the dairy at room temp)

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