These no-bake Christmas cream cheese mints are buttery-soft, creamy, melt-in-the-mouth, and peppermint-kissed holiday treats. They require only 4 ingredients and come together in minutes, perfect for gifting, sharing at parties, or adding to your holiday cookie tray.
Cream cheese mints are a popular treat in many regions of the United States, often served at wedding receptions, baby showers, and during the holiday season. They are also known as wedding mints, butter mints, or Melt Away mints.
Cream cheese mints are smooth, light, no-bake candies with a mild sweetness and tangy undertones from the cream cheese, along with a refreshing whisper of mint. You need a handful of ingredients: cream cheese, powdered sugar, a dab of butter, flavoring, and edible food colors to make these delicately sweet and smooth treats.
With the holiday season right around the corner, there’s no such thing as too many sweets! These Christmas cream cheese mints are the perfect addition to any festive dessert spread. They are so easy to prepare, look effortlessly pretty, and are visually stunning!
- Why you’ll love this recipe
- Ingredients
- Instructions
- Storage
- Variations
- Top tips
- FAQ
- Related
- Christmas Cream Cheese Mints
Why you’ll love this recipe
- Needs only 4 simple pantry ingredients
- No cooking or candy thermometer needed
- Easily customizable (check variations listed below)
- Ideal for weddings, parties, holiday platters, or gifting
Ingredients
To make these Christmas cream cheese mints, you’ll need;
- Cream cheese: This is the key ingredient in this recipe, giving the mints their characteristic creamy, smooth, and melt-in-the-mouth texture. For the best consistency, use a block of full-fat cream cheese rather than the spreadable cream cheese that comes in tubs. They contain more moisture and will make the dough too soft to work with.
- Butter: This is optional, but I suggest including it in the recipe because it adds a rich flavor and mouthfeel while also giving the mixture enough stability. Use unsalted and softened (not melted) butter.
- Powdered sugar (confectioners’ sugar/icing sugar): It not only adds sweetness but also acts as a setting agent in this recipe. It helps to thicken the mixture, creating a soft and pliable dough that’s easy to work with. Be sure to sift your powdered sugar for a smooth finish!
- Flavoring: Since these are Christmas cream cheese mints, peppermint is obviously the flavor of choice. But you can use any flavor you like. Check variations for flavor suggestions.
- Food coloring: This is optional, but it does add a festive touch. Omit if you avoid food colors. I prefer using gel colors since they don’t alter the consistency of the dough. Liquid colors may make the dough softer; you’ll need to add more powdered sugar to adjust the dough consistency.
Instructions
Step 1: Beat the cream cheese and softened butter , and add peppermint
Line a tray with parchment paper and set aside.
In a large mixing bowl, add 1/2 cup (115 grams) softened cream cheese and 1 tablespoon (14 grams) of unsalted butter (if using). Beat on medium speed until smooth and creamy. Scrape the sides and bottom of the bowl. ( Photos 1 and 2 )
Add 1/2 teaspoon of peppermint extract and beat until combined. ( Photos 3 and 4 )
Step 2: Add the powdered sugar gradually
Add powdered sugar, one cup at a time, and mix well. Scrape the mixture off the sides/bottom of the bowl occasionally using a spatula. ( Photos 5 to 8 )
After adding the 3rd cup of powdered sugar, add the remaining one cup gradually until the dough firms up. You will need around 3½ to 4 cups of powdered sugar. I used 4 cups in total. The dough should be soft and pliable, yet firm enough to roll into a ball without sticking. ( Photos 9 to 12 )
If it is sticky, add a couple of tablespoons more of powdered sugar.
If it is too stiff, soften it with a small amount of cream cheese or butter.
Step 3: Portion the dough and mix in the colors
Set a small portion of the white dough aside. ( Photo 13 )
For pastel colors, tint the dough using a toothpick. Mix until evenly incorporated. ( Photos 14 to 16 )
Step 4: Roll, shape, and air-dry the mints
Scoop 1 teaspoon of the dough, roll it into a smooth ball, and transfer to a tray lined with parchment paper. ( Photos 17 and 18)
Roll about 10 dough balls and place them on the tray. Dip the tines of a fork into powdered sugar and gently flatten the dough balls. Repeat this process with the remaining dough. ( Photos 19 and 20 )
Note: While you work with one portion of the dough, keep the remaining dough covered to prevent it from drying out.
For the marbled effect, take a portion each of the white and green colored dough, roll into a smooth ball, and press with a fork. ( Photo 21 )
Air dry, uncovered, for 2-4 hours or until the surface feels firm and slightly dry. The drying time of cream cheese mints could vary depending on the humidity, size, and thickness of the mints. ( Photo 2 2)
Storage
Fridge: Since these mints contain cream cheese, they have to be refrigerated. Transfer the mints into an airtight container. Refrigerate for up to 2 weeks.
Freezer: You may also freeze cream cheese mints for up to 2 to 3 months in an air-tight freezer-safe container. Thaw, uncovered, for 10-15 minutes before serving to prevent the condensation from softening the mints.
Use parchment paper between each layer to prevent sticking.
Variations
For an extra touch of holiday charm: Roll some mints in sanding sugar or add a dusting of edible glitter.
Chocolate mints: Add 2 to 3 tablespoons of cocoa powder (sifted) while adding the first cup of powdered sugar.
Chocolate-dipped mints: Dip the bottom or the sides of the mints in dark or white chocolate and let it set.
Pretty molded shapes: You can also roll the ball in some granulated sugar and press it into molds to make pretty shapes.
Different shapes, colors, and flavors: Make these cream cheese mints in different shapes, colors, and flavors to match any occasion. For instance, you can add lemon extract to flavor yellow colored dough, vanilla or almond extract for plain dough, strawberry or rose extract for pink dough, orange extract for orange colored dough, etc. You can use candy molds for a specific shape you desire.
Top tips
R oom-temperature ingredients: To ensure a smooth, uniform dough without lumps, start with softened cream cheese and butter.
For a smooth, velvety finish: Sift the powdered sugar; do not skip this step! Always add it gradually to control the dough consistency. Adding it all at once will create a powdery mess. Besides, you may end up with a dry and crumbly dough. You can fix it by adding more cream cheese or butter, but it is best to add it gradually. You may not need the entire 4 cups of powdered sugar.
Chill the dough if it is too soft : If the dough is still too soft after using 4 cups plus a couple of tablespoons more of powdered sugar, refrigerate it for 15 to 20 minutes to firm it up. That should make it easier to roll and shape.
Peppermint flavor: I find 1/2 teaspoon of peppermint extract to be a sweet spot, it is not so subtle nor very overpowering. Feel free to increase it if you prefer a strong peppermint flavor or add less if you prefer a milder flavor.
Work in batches: Do not roll out all the balls and place them on the tray. The surface begins to dry and forms a crust. When you flatten them with the fork, the edges will crack. Roll out about 10-15 balls and flatten them.
Gel colors: The liquid colors may thin the dough. Gel colors are best used here.
Marbled effect: When you combine the two colors, do not apply too much pressure while rolling into a ball, as the dough is soft and the colors might merge, causing the marbling effect to fade away.
Why is the dough sticky ?
You may have added less powdered sugar, or your kitchen is warm. Add more powdered sugar to the dough, chill for 15-20 minutes to firm up the dough.
Why is the dough dry?
The dough could be dry and crumbly if you added too much powdered sugar. To fix this, knead in a small amount of cream cheese or butter.
Can I make cream cheese mints ahead of time?
Yes, absolutely. These are great to make ahead. You can prepare them 1-2 weeks in advance and store them in an airtight container in the fridge or freeze them for up to 2 months for a longer shelf-life.
Can I use a mold to shape Christmas cream cheese mints?
Yes, you can. Roll the dough ball in powdered or granulated sugar (or green/red sanding sugar) and then press it into the molds.
How to roll or shape the dough without them sticking?
Dust your hands and molds (if using) with powdered sugar. Alternatively, you may chill the dough for some time.
Related
Coconut Ice
Christmas Cream Cheese Mints
Ingredients1x2x3x
- 1/2 cup cream cheese softened, 115 grams
- 1 tablespoon unsalted butter softened, optional, 14 grams
- 1/2 teaspoon peppermint extract
- 3½ to 4 cups powdered sugar plus a little more as needed for shaping
- Green gel food color
Instructions
- Line a tray with parchment paper and set aside.
- In a large mixing bowl, add softened cream cheese and unsalted butter (if using). Beat on medium speed until smooth and creamy. Scrape the sides and bottom of the bow
- Add peppermint extract and beat until combined.
- Add powdered sugar, one cup at a time, and mix well. Scrape the mixture off the sides/bottom of the bowl occasionally using a spatula.
- After adding the 3rd cup of powdered sugar, add the remaining one cup gradually until the dough firms up. You will need around 3½ to 4 cups of powdered sugar. I used 4 cups in total. The dough should be soft and pliable, yet firm enough to roll into a ball without sticking.
- If it is sticky, add a couple of tablespoons more of powdered sugar. If it is too stiff, soften it with a small amount of cream cheese or butter.
- Set a small portion of the white dough aside.
- For pastel colors, tint the dough using a toothpick. Mix until evenly incorporated.
- Scoop 1 teaspoon of the dough, roll it into a smooth ball, and transfer to a tray lined with parchment paper.
- Roll about 10 dough balls and place them on the tray. Dip the tines of a fork into powdered sugar and gently press the balls. Repeat this process with the remaining dough.
- Note: While you work with one portion of the dough, keep the remaining dough covered to prevent it from drying out.
- For the marbled effect, take a portion each of the white and green colored dough, roll into a smooth ball, and press with a fork.
- Air dry, uncovered, for 2-4 hours or until the surface feels firm and slightly dry. The drying time of cream cheese mints could vary depending on the humidity, size and thickness of the mints.
Video
Notes
Nutrition
Christmas Cream Cheese Mints
Ingredients
- 1/2 cup cream cheese softened, 115 grams
- 1 tablespoon unsalted butter softened, optional, 14 grams
- 1/2 teaspoon peppermint extract
- 3½ to 4 cups powdered sugar plus a little more as needed for shaping
- Green gel food color
Instructions
- Line a tray with parchment paper and set aside.
- In a large mixing bowl, add softened cream cheese and unsalted butter (if using). Beat on medium speed until smooth and creamy. Scrape the sides and bottom of the bow
- Add peppermint extract and beat until combined.
- Add powdered sugar, one cup at a time, and mix well. Scrape the mixture off the sides/bottom of the bowl occasionally using a spatula.
- After adding the 3rd cup of powdered sugar, add the remaining one cup gradually until the dough firms up. You will need around 3½ to 4 cups of powdered sugar. I used 4 cups in total. The dough should be soft and pliable, yet firm enough to roll into a ball without sticking.
- If it is sticky, add a couple of tablespoons more of powdered sugar. If it is too stiff, soften it with a small amount of cream cheese or butter.
- Set a small portion of the white dough aside.
- For pastel colors, tint the dough using a toothpick. Mix until evenly incorporated.
- Scoop 1 teaspoon of the dough, roll it into a smooth ball, and transfer to a tray lined with parchment paper.
- Roll about 10 dough balls and place them on the tray. Dip the tines of a fork into powdered sugar and gently press the balls. Repeat this process with the remaining dough.
- Note: While you work with one portion of the dough, keep the remaining dough covered to prevent it from drying out.
- For the marbled effect, take a portion each of the white and green colored dough, roll into a smooth ball, and press with a fork.
- Air dry, uncovered, for 2-4 hours or until the surface feels firm and slightly dry. The drying time of cream cheese mints could vary depending on the humidity, size and thickness of the mints.
Video
Notes
Nutrition
Peanut butter blossom cookies are a classic holiday treat. They are soft, chewy, bursting with rich peanut butter flavor and crowned with a chocolate kiss. These timeless cookies are not only perfect for the holidays, but great to enjoy year-round!
Peanut butter blossom cookies weren’t part of the holiday desserts I grew up with, but I discovered them along with many other delicious treats during my time living in the United States. They quickly became one of our holiday favorites. What’s not to love? A soft, chewy, tender peanut butter cookie topped with a warm chocolate kiss-simple, yet irresistibly rich and decadent!
While they taste best when still warm, they will stay soft and fresh for a couple of days. Whether you are making them for a bake sale, a holiday cookie swap, or gifting them to friends and neighbours, or just for yourself, these cookies never fail to impress.
Everyone I’ve shared these peanut butter blossom cookies with has loved them, so I think you will enjoy them as well. One bite of these cookies, and they are sure to transport you back to your cherished holiday memories.
- Why you’ll love these cookies
- Ingredients
- Instructions
- Storage
- Variations
- Tips to make the best Peanut butter blossom cookies
- FAQ
- Related
- Peanut Butter Blossom Cookies
Why you’ll love these cookies
- Classic holiday cookie, ideal for cookie trays, cookie swaps, and gifting
- Soft, tender and chewy with a melt-in-the-mouth texture
- Has a rich peanut butter flavor
- Made with simple pantry ingredients
- Loved by little ones and adults alike, a favourite for all ages
Ingredients
To make these easy peanut butter blossom cookies you will need the following;
- Peanut butter: The star ingredient of this recipe! Adds richness and the classic nutty flavor. It also provides a chewy texture.
- Butter: Softened unsalted butter! Gives a rich flavor and tenderness to the cookies.
- Granulated sugar: Sweetens the cookies and gives slightly crisp edges and a delicate crunch.
- Light brown sugar: Gives a deep flavor and adds moisture and chewiness because of the molasses content. You can also use dark brown sugar.
- Egg: Acts as a binder and adds moisture too.
- Vanilla extract: Enhances the flavor and pairs well with the peanut butter.
- Milk: A little milk adds moisture to the cookies, helping them stay soft and tender.
- Unbleached all-purpose flour: Gives structure to the cookies.
- Leavener: Baking soda is used to help these cookies rise slightly.
- Salt: It balance the sweetness and bring out the flavor of other ingredients. Skip if using salted butter. I’ve used table salt.
- Hershey’s chocolate kisses: I’ve used Hershey’s holiday milk chocolate kisses. You can switch things up here by using any other variety of Hershey’s kisses, such as candy cane kisses, cookies and creme, or gingerbread kisses, etc.
Instructions
Step 1: Combine dry ingredients
In a medium mixing bowl, whisk 1 & 1/2 cups of all-purpose flour, 3/4 teaspoon of baking soda, and 1/4 teaspoon of salt. ( Photos 1 & 2 )
Step 2: Cream wet ingredients
In a large bowl, beat 1/2 cup softened unsalted butter, 3/4 cup creamy peanut butter, 1/2 cup castor or granulated cane sugar, and 1/2 cup packed light brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure the butter and sugar is evenly combined. ( Photos 3 to 6 )
Next, add one large egg, 1 tablespoon milk, and 1 teaspoon vanilla extract, and beat until just incorporated. ( Photos 7 & 8 )
Step 3: Cookie dough
Add the dry ingredients in two batches, and beat on low speed just until the dough comes together. Use a spatula to fold in any leftover flour streaks to avoid overworking the dough. Cover the bowl and chill for 30 minutes. ( Photos 9 to 12 )
Step 4 :Shape dough balls, bake, top with kisses and cool
Preheat the oven to 375°F (190°C). Line baking trays with parchment paper.
Place about 1/4 cup of granulated sugar in a shallow bowl. Shape the cookie dough into 1-inch balls (use a tablespoon or cookie scoop for uniform-sized cookies), then roll each ball in sugar to coat completely. ( Photos 13 & 14 )
Place on the prepared baking tray 2 inches apart. Bake at 375°F for 8 to 10 minutes or until the centers are just set and edges turn a light golden. I baked for exactly 8 minutes. ( Photos 15 & 16 )
Immediately press a Hershey’s kiss gently into the center of each cookie. A little cracking is absolutely fine! Pressing too hard can cause the cookies to crack too much or spread too much. ( Photo 17 )
Allow cookies to set on the baking tray for 5 minutes. Transfer to a cooling rack and allow to cool down completely! ( Photo 1 8)
Note: If baking in batches, ensure that the baking tray is completely cool to prevent the cookies from spreading too much.
Storage
Room temperature: Before storing , ensure that the cookies have cooled down completely and the kisses have re-solidified. They will stay fresh in a cookie tin or airtight container for 4 to 5 days in a cool and dry place. If stacking, place parchment or wax paper between layers to prevent the kisses from smudging. You can also add a piece of bread in the container, the moisture from the bread will help keep the cookies soft. Replace the bread when it dries out.
Freezer: You can either freeze the baked cookies or the dough.
- Baked cookies: Place cookies in a single layer on the baking sheet and freeze until firm. Then, transfer them to an airtight freezer-safe bag or container. Freeze for 2-3 months. Thaw at room temperature. You may notice a white ‘bloom’ on the kisses which is normal. If the kisses are firm, then you can stack baked cookies into an airtight container in a single layer separated by parchment or wax paper.
- Freezing the dough: Scoop out the dough balls (don’t roll in sugar), place in a single layer on a parchment-lined tray, freeze for 1-2 hours until firm. Transfer the frozen dough balls into a freezer bag or container and store for up to 3 months. When ready to bake, roll the frozen dough balls in sugar, add an extra 1-2 minutes to the baking time. Press the kiss right after baking. Do remember to label the contents and the date.
Variations
Nut butter: You can swap the peanut butter with other nut butters like almond, cashew butter, etc.
Holiday blossoms: Instead of granulated sugar, coat the dough balls in green or red sanding sugar or sprinkles for a festive look.
Nutella blossoms: Swap some of the peanut butter with Nutella for a delicious peanut-hazelnut flavor.
Mini blossoms: Make smaller dough balls (about 1/2 tablespoon) and top with chocolate chips or mini Hershey’s kisses.
Other topping ideas: Instead of the classic Hershey’s kiss, you could use chocolate stars, Rolo caramel chocolates, M&M’s in holiday colors, chocolate-covered nuts, candied nuts, or roasted nuts.
Tips to make the best Peanut butter blossom cookies
The right peanut butter for this recipe: Stick to the conventional peanut butter like Jifs or Skippy for this recipe. The natural peanut butter (the kind that separates) will make your cookies dry and crumbly.
Uniform size: For uniform-sized cookies, use a tablespoon/cookie scoop or a weighing scale. A tablespoon of dough ball weighs around 20 grams. Uniform-sized cookies will bake at the same rate and they look great. I find this works well for the perfect cookie to chocolate kiss ratio!
Space out the cookies: Place cookies at least 2 inches apart on the baking sheet so that they have enough room to spread without sticking to each other.
Sugar-coated blossoms: A coating of extra granulated sugar adds a subtle crunch and sparkle to these peanut butter blossoms. Use red or green sanding sugar for a festive touch.
Don’t overbake: It is better to slightly underbake these cookies, since they will continue to cook on the hot baking tray. They should be set on the edges but still soft in the middle. If you overbake, they will turn dry and crumbly. I find 8 minutes of bake time perfect for my oven.
Chill the kisses: Chill or freeze the chocolate kisses for 15 to 20 minutes before using. This will prevent them from melting too quickly when pressed into a warm cookie. Room temperature chocolate kiss will melt quickly and turn into a puddle.
Can I make the dough ahead of time?
Yes, absolutely! You can prepare the dough and refrigerate it for up to 24 hours. This also helps enhance the flavor of the cookies. You can also freeze cookie dough in portions for upto 3 months. Please refer to the detailed instructions mentioned under ‘Storage’.
Why did my chocolate kisses melt?
The kisses can soften and melt if your kitchen is warm, or if they have been sitting on the warm cookie for a long time. If this happens, place the cookies on a wire rack or plate and refrigerate for 10 to 15 minutes or until the kisses firm back up. For best results, I do recommend freezing the kisses for 15-20 minutes before using them.
Why are my cookies so dry and crumbly?
This could happen if there’s too much flour. For best results, I suggest weighing your ingredients. If you don’t have a kitchen scale, the best practice is to use the spoon-and-level method to measure out the flour.
Why are my cookies spreading?
You may have added more butter, or your butter was too soft or melted to begin with. You should be able to press the butter lightly with your finger and leave a small indentation without it feeling stiff or rigid. To troubleshoot this problem, simply chill the dough for 45 to 60 minutes.
How do I keep the cookies soft ?
Ensure that the cookies have cooled down completely on the wire rack before storing them in an airtight container. Unless your kitchen runs warm, I don’t suggest refrigerating the cookies as it can dry them out. You may place a slice of bread to help keep the cookies soft for longer.
Can I make them gluten-free?
Though I have not tried a gluten free version, I think a 1:1 gluten free blend should work. The texture might vary, but it will still be delicious nonetheless.
Why are they called peanut butter blossoms?
They are called blossom because of how the cookies look after baking. When the chocolate kiss is pressed into the warm peanut butter cookie, the dough cracks and spreads around it creating a flower-like “blossom” shape.
Cookie history: Peanut butter blossoms were invented by Freda Strasel Smith in 1957 for the Pillsbury Bake-Off. She swapped chocolate chips for Hershey’s kisses. Instead of mixing chocolate chips into the cookie dough, she topped each baked peanut butter cookie with a Hershey’s kiss. (Source- Wikipedia )
p.s. Little did I know this classic cookie was invented by someone who shares the same first name as me 😀 This definitely makes these cookies extra sweet for me!
Related
You may also enjoy these cookies;
Mexican wedding cookies
Thumbprint cookies (eggless)
Linzer cookies (eggless)
Shortbread cookies
Chocolate chip cookies
Peanut Butter Blossom Cookies
Ingredients1x2x3x
- 1 and 1/2 cups all-purpose flour 210 grams
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened, 113 grams
- 3/4 cup peanut butter 188 grams
- 1/2 cup packed light brown sugar 110 grams
- 1/2 cup granulated or caster sugar 100 grams, plus 1/4 cup more for rolling
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 40 unwrapped Hershey’s kisses
Instructions
- In a medium mixing bowl, whisk all-purpose flour, baking soda, and salt.
- In a large bowl, beat softened unsalted butter, peanut butter, castor or granulated cane sugar, and light brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure the butter and sugar is evenly combined.
- Next, add the egg, milk, and vanilla extract, and beat until just incorporated.
- Add the dry ingredients in two batches, and beat on low speed just until the dough comes together. Use a spatula to fold in any leftover flour streaks to avoid overworking the dough. Cover the bowl and chill for 30 minutes.
- Preheat the oven to 375°F (190°C). Line baking trays with parchment paper.
- Place about 1/4 cup of granulated sugar in a shallow bowl. Shape the cookie dough into 1-inch balls (use a tablespoon or cookie scoop for uniform-sized cookies), then roll each ball in sugar to coat completely.
- Place on the prepared baking tray 2 inches apart. Bake at 375°F for 8 to 10 minutes or until the centers are just set and edges turn a light golden. I baked for exactly 8 minutes.
- Immediately press a Hershey’s kiss gently into the center of each cookie. A little cracking is absolutely fine! Pressing too hard can cause the cookies to crack too much or spread too much.
- Allow cookies to set on the baking tray for 5 minutes. Transfer to a cooling rack and allow to cool down completely!
