Andes-Stuffed Elevated Cream Cheese Mints Recipe
Prep Time:
2 hours, 45 minutes
Cook Time:
Servings:
100 Mints
Ingredients
  • 1 (8-ounce) package cream cheese, softened
  • ¼ cup unsalted butter, at room temperature
  • 1 teaspoon peppermint extract
  • ¾ teaspoon kosher salt
  • 1 (2-pound) bag confectioners' sugar, divided
  • 1 (4.67-ounce) package Andes Crème de Menthe Thins
Directions
  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, cream cheese, peppermint extract, and salt until light and fluffy.
  2. Reserve 1 cup confectioners' sugar for rolling, and slowly beat in the remaining sugar on low speed, until the dough is thick but combined. If your mixer is struggling, knead with gloved hands until smooth.
  3. Divide the dough into two sections, and color one section with green food coloring, if desired. Form the dough into disks, wrap them, and refrigerate for at least 1 hour.
  4. Line two baking sheets with parchment paper and grab one additional sheet for rolling.
  5. Dust a clean surface lightly with some of the reserved confectioners' sugar.
  6. Unwrap one disk of dough (the green, if applicable), and divide it into four sections.
  7. Roll one section of dough to a 10-inch log, about ¾-inch wide.
  8. Cut it into 12 even pieces.
  9. Roll each piece to a smooth ball and transfer to a lined baking sheet.
  10. Use a fork dipped into confectioners' sugar to press the balls to create candy rounds.
  11. Repeat with the remaining dough; set aside.
  12. Unwrap the Andes mints and cut each in half. Set aside.
  13. Unwrap the remaining section of chilled dough and divide it in half. Place half onto a confectioners' sugar-dusted sheet of parchment paper.
  14. Fold the parchment over to cover the dough.
  15. Roll the dough between parchment to create a ¼-inch thick rectangle.
  16. Uncover and dust with sugar to release the dough from the parchment on both sides, if needed.
  17. Use a sharp knife or pizza cutter to cut the dough into 1-inch strips.
  18. Cut each strip into 2-inch sections.
  19. Place a mint onto one end of each rectangle.
  20. Use your hands to fold the dough over the mint, pinching the edges to seal.
  21. Use a fork dipped in confectioners' sugar to add a decorative top to each.
  22. Transfer to the remaining lined baking sheet and repeat with the remaining dough and mints.
  23. Drizzle with melted dark chocolate, if desired.
  24. Refrigerate the mints until firm, at least 1 hour, and transfer to a serving dish.
  25. Serve chilled, dusted with confectioners' sugar, if desired.