Chocolate Mint Cream Cheese Buttons

This post may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases. We only recommend products we trust.

If you love those vintage, melt-in-your-mouth cream cheese mints found at weddings and showers, these Chocolate Mint Cream Cheese Buttons are a sophisticated, chocolatey upgrade. This recipe takes a classic peppermint cream cheese base and dips it into rich semi-sweet chocolate, creating a “button” that tastes like a cross between a York Peppermint Pattie and a cheesecake.

The beauty of these no-bake mint buttons is their unique texture. They are creamy and soft on the inside with a snappy chocolate shell on the outside. They are the perfect St. Patrick’s Day mints—vibrant, refreshing, and incredibly easy to make. Since they require no baking, they are a stress-free addition to any holiday dessert platter or a thoughtful homemade gift packaged in a pretty tin.

Why You’ll Love These Cream Cheese Mints

• Melt-in-Your-Mouth: The powdered sugar and cream cheese create a “meltaway” texture that is highly addictive.
• No-Bake Miracle: Only a microwave is needed to melt the chocolate; the rest is simple mixing and chilling.
• Make-Ahead Friendly: These candies store beautifully in the fridge or freezer, allowing you to prep them weeks in advance.
• Perfectly Portionable: These tiny “buttons” are the ideal bite-sized treat for parties.

Ingredients

• 4 oz Cream Cheese, softened to room temperature
• 1 Tbsp Unsalted Butter, softened
• 3–4 cups Powdered Sugar, sifted
• ½ to 1 tsp Peppermint Extract (adjust to taste)
• Green Gel Food Coloring
• 1 cup Semi-sweet Chocolate Chips (or Melting Wafers)
• 1 tsp Coconut Oil or Shortening (to thin the chocolate)
• Optional: Festive sprinkles for the top

Instructions

1. Cream the Base

In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Stir in the peppermint extract and a few drops of green gel food coloring until you reach a vibrant mint green.

2. Add the Sugar

Gradually add the powdered sugar, one cup at a time, mixing until a stiff dough forms. It should be the consistency of play-dough—not sticky to the touch. You may need slightly more or less sugar depending on the humidity.

3. Shape the Buttons

Roll the dough into small balls (about ½ inch in diameter). Place them on a baking sheet lined with parchment paper. Use your thumb or a flat-bottomed glass to gently press each ball down into a “button” shape.

4. Chill to Set

Place the tray in the refrigerator for at least 2 hours (or the freezer for 30 minutes). The mints need to be firm and cold before they are dipped in chocolate.

5. Dip in Chocolate

Melt the chocolate chips and coconut oil in the microwave in 30-second increments, stirring until smooth. Use a fork to dip half of each mint button into the chocolate, or drizzle the chocolate over the top in a zigzag pattern.

6. Final Set

Return the buttons to the parchment paper and top with sprinkles if desired. Let them sit in the refrigerator until the chocolate is completely set and snappy.

Expert Tips for Success

• Gel Over Liquid: Always use gel food coloring. Liquid coloring can make the cream cheese dough too sticky and difficult to roll.
• Sift Your Sugar: Powdered sugar often has lumps. Sifting ensures your mint buttons have a perfectly smooth, professional texture.
• The “Tack” Test: If the dough is still sticking to your hands, add more powdered sugar a tablespoon at a time. It should feel like clean modeling clay.
• Flavor Balance: Peppermint extract is strong! Start with ½ teaspoon, taste a tiny bit of the dough, and add more only if you want a bolder “zing.”

For the ultimate collection of festive, top-rated holiday bakes, don’t miss our master guide to THE BEST 20 ST PATRICK’S DAY DESSERTS & TREATS IDEAS!

Variations

• Dark Chocolate Sea Salt: Use dark chocolate for dipping and top with a tiny pinch of flaky sea salt for a “grown-up” version.
• White Chocolate Mint: Dip the green buttons in white chocolate for a creamy, “pastel” aesthetic.
• Andes Mint Style: Add finely chopped Andes Mints directly into the cream cheese dough for extra chocolate-mint layers.
• Peppermint Bark Style: Use red food coloring and top with crushed candy canes for a winter holiday variation.

FAQ: Chocolate Mint Cream Cheese Buttons

Q: Do these need to be kept in the fridge? A: Yes. Because they contain cream cheese, they should be stored in an airtight container in the refrigerator. They can sit out at room temperature for a few hours during a party, but they are best served chilled.

Q: Can I freeze these? A: Yes! They freeze beautifully for up to 2 months. Many people actually prefer eating them straight from the freezer for a refreshing, cold treat.

Q: Why is my dough too soft? A: This usually means there isn’t enough powdered sugar or the cream cheese was too warm. Add more sugar or pop the dough in the fridge for 20 minutes before rolling.

Q: Can I use different extracts? A: Absolutely. You can make lemon buttons (yellow), strawberry buttons (pink), or even orange buttons using different extracts and colors.