Cream Cheese

Homemade Junior Mints (a.k.a. Teeny PeppermintĀ Patties)

December 29, 2016
Photo by James Ransom
Author Notes

Slightly adapted from the blog Taste and Tell. —Sarah Jampel

  • Makes about 90 candies
  • 3 ounces cream cheese, at room temperature
  • 1/2 teaspoon mint extract
  • 3 cups confectioners' sugar (plus 1/2 cup more, as needed)
  • 8 ounces bittersweet chocolate chips
  • 1 tablespoon coconut oil
In This Recipe
  1. In a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth and fluffy. Beat in the mint extract, then add 3 cups confectioners' sugar and mix until you have a fairly stiff mixture that holds together when you pinch it (you may need to add up to 1/2 cup more sugar, though 3 cups has always been enough for me).
  2. Roll the mixture into small balls (the smaller, the cuter, but you might get bored and impatient, as I normally do!), then flatten each one slightly with the tip of your finger.
  3. Melt the chocolate and coconut oil in a microwave or a double boiler and mix until smooth.
  4. Use a fork or spoon to dip each Junior Mint into the chocolate mixture, then place each one on a parchment- or wax paper-lined baking sheet. Place in the refrigerator or freezer until the chocolate hardens, then serve.
  5. Store in a covered container in the refrigerator.

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Sarah Jampel

Recipe by: Sarah Jampel

A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.