Andes-Stuffed Cream Cheese Mints
Homemade cream cheese mints showcase a delicate peppermint flavor paired with iconic Andes Crème de Menthe candies at their center. This recipe transforms simple ingredients—cream cheese, butter, and confectioners' sugar—into sophisticated after-dinner confections. The dough yields two textures: ball-shaped rounds with fork-pressed details and folded rectangles that envelope the chocolate mint centers. What sets this version apart is the dual-shape design and optional green coloring that adds visual appeal. These mints deliver cool, minty notes balanced by rich cream cheese sweetness, with a melt-in-your-mouth texture. Perfect for hosts seeking elegant homemade gifts or dessert table finishes, they suit holiday gatherings, dinner parties, or everyday indulgence. The combination of peppermint extract and pre-made Andes candies ensures consistent, quality flavor without requiring specialty ingredients or advanced candy-making skills.
Ingredients
- 8 ounce cream cheese, softened
- ¼ cup unsalted butter, at room temperaturerefined coconut oil1:1dairy-freedairy-free
neutral flavor; may slightly soften texture; chill longer
Full guide → - 1 teaspoon peppermint extract
- ¾ teaspoon kosher salt
- 2 pound confectioners' sugar, dividedpowdered erythritol1:1low-sugar
denser texture; use highest-quality brand to avoid aftertaste
- 4 ⅝ ounce Andes Crème de Menthe ThinsAfter Eight mints1:1candy-alternative
similar size and flavor; thinner wrapper may require careful handling
- green food coloring(optional)
- dark chocolate, melted(optional)
Instructions
- 1
Beat butter, cream cheese, peppermint extract, and salt until light and fluffy using a stand mixer with paddle attachment.
- 2
Reserve one cup confectioners' sugar for rolling. Slowly beat in remaining sugar on low speed until dough is thick but combined, or knead by hand with gloves if needed.
- 3
Divide dough into two sections. Color one section with green food coloring if desired. Form into disks, wrap, and refrigerate for at least one hour.
- 4
Line two baking sheets with parchment paper and prepare an additional sheet for rolling.
- 5
Lightly dust a clean work surface with reserved confectioners' sugar.
- 6
Unwrap one dough disk and divide into four sections.
- 7
Roll one section into a log about three-quarters-inch wide. Cut into twelve even pieces and roll each into a smooth ball.
- 8
Transfer balls to lined baking sheet. Dip a fork in confectioners' sugar and press each ball to create candy round shapes.
- 9
Repeat process with remaining dough sections.
- 10
Cut each Andes mint in half. Set aside.
- 11
Unwrap remaining chilled dough section and divide in half. Place half on a confectioners' sugar-dusted parchment sheet.
- 12
Fold parchment over dough and roll between parchment to create a one-quarter-inch thick rectangle.
- 13
Uncover and dust with sugar as needed to release from parchment on both sides.
- 14
Cut dough into one-inch strips using a sharp knife or pizza cutter.
- 15
Cut each strip into two-inch sections.
- 16
Place a mint half on one end of each rectangle, fold dough over to enclose, and pinch edges to seal.
- 17
Dip a fork in confectioners' sugar and press decoratively onto top of each mint.
- 18
Transfer to lined baking sheet and repeat with remaining dough and mints.
- 19
Drizzle with melted dark chocolate if desired.
- 20
Refrigerate until firm for at least one hour. Transfer to serving dish.
- 21
Serve chilled, dusted with confectioners' sugar if desired.
Tips
Work quickly when rolling dough between parchment; if it softens too much, return to refrigerator for 10-15 minutes to firm before continuing. This prevents sticking and maintains clean edges.
Reserve confectioners' sugar separately before mixing; this prevents over-sugaring the base dough and gives you clean coating material for pressing and dusting without incorporation of dough particles.
For even ball shapes, weigh dough pieces on a kitchen scale rather than eyeballing. Uniform size ensures consistent texture and professional appearance across the entire batch.
Good to Know
Store in an airtight container in the refrigerator for up to 2 weeks. Keep chilled; these mints soften at room temperature due to cream cheese base.
Prepare through the refrigeration step up to 3 days in advance. Assemble and press decorations same day as serving for best texture and appearance.
Serve directly from refrigerator on a chilled platter. Dust lightly with confectioners' sugar just before serving. Pairs well with after-dinner coffee or hot tea.
Common Mistakes
Over-beat the dough after adding sugar to avoid incorporating excess air, which creates a grainy texture instead of smooth balls.
Skip the one-hour refrigeration to avoid sticky dough that won't hold shape when rolling or pressing.
Use cold butter or cream cheese to prevent the mixture from becoming too soft and greasy during beating.
Substitutions
Dairy-Free Swaps
neutral flavor; may slightly soften texture; chill longer
Full guide →General Alternatives
similar size and flavor; thinner wrapper may require careful handling
denser texture; use highest-quality brand to avoid aftertaste
FAQ
Can I make these mints without a stand mixer?
Yes. Use an electric hand mixer to cream the butter and cream cheese, then fold in sugar by hand with a wooden spoon or spatula. Knead gloved hands as directed if mixer struggles. Takes longer but achieves the same result with more elbow work.
Can I freeze these cream cheese mints?
Yes, freeze in airtight container up to 3 months. Thaw in refrigerator before serving to prevent condensation. Freezing extends shelf life but may slightly affect texture; use within 6 weeks for best quality.
What if I don't have Andes mints on hand?
Substitute After Eight mints, Andes Mint Creme Thicks, or any wrapped chocolate mint candy of similar size. Thin mints work; thicker varieties may require adjusting dough folding technique slightly.