If you love those melt-in-your-mouth little candies that seem to freshen your breath and sweeten your day all at once, then you’re going to absolutely adore this Homemade Peppermint Butter Mints Recipe. I first tried making these for a holiday gathering, and my family went crazy for them. The best part? They’re surprisingly easy to whip up at home, using simple ingredients you probably already have. Stick around—I’ll walk you through everything so you can make these charming, creamy mints yourself and impress everyone you know.
Why You’ll Love This Recipe
- Simple Ingredients: No need to hunt down fancy supplies—these mints use pantry staples with a burst of peppermint magic.
- Quick Prep, Long Enjoyment: Just about 20 minutes of hands-on time, then patience while they dry, perfect for busy days.
- Creamy Texture With a Crisp Shell: That classic butter mint appeal—smooth inside, firm outside.
- Customizable Colors and Flavors: Add food coloring or tweak extracts to make these your own little edible masterpieces.
Ingredients You’ll Need
The magic of this Homemade Peppermint Butter Mints Recipe lies in the balance of butter, sweet powdered sugar, and just the right touch of peppermint. Each ingredient works together to create that signature melt-in-your-mouth texture you’re after.
- Unsalted Butter: Using unsalted lets you control the salt level perfectly; make sure it’s softened for smooth mixing.
- Powdered Sugar: Sifted to avoid lumps, it’s the sweet base that gives mints their signature softness.
- Half and Half (or Heavy Cream): This adds moisture—too little and the dough gets crumbly, too much and it’s sticky, so measure carefully.
- Peppermint Extract: The star of the show; delivers that fresh, cool peppermint flavor.
- Vanilla Extract: Just a hint to round out the flavor without overpowering the peppermint.
- Pinch of Salt: Enhances all the sweet flavors and balances the richness.
- Food Coloring (Optional): Fun for making festive colors, just a few drops go a long way.
Variations
I love experimenting with this Homemade Peppermint Butter Mints Recipe by adding different extracts or colors depending on the occasion. It’s such a flexible recipe that allows you to get creative while keeping that perfect butter mint vibe.
- Chocolate Peppermint: Adding a touch of cocoa powder or dipping finished mints in melted chocolate creates a dreamy holiday treat—my family requests this twist every year!
- Natural Coloring: Using beet or spinach powder instead of food coloring for a subtle natural color alternative.
- Extract Variations: Try swapping vanilla for almond extract for a nutty surprise, or boost peppermint with a hint of spearmint for a fresh twist.
- Dairy-Free Option: Substitute half and half with coconut cream and use vegan butter for a creamy, allergy-friendly mint.
How to Make Homemade Peppermint Butter Mints Recipe
Step 1: Prepare Your Baking Surface and Sugar
Start by lining a rimmed baking sheet with parchment paper—this will be where your little mints can rest happily while they firm up. Next, sift the powdered sugar into a large bowl to make sure your dough is perfectly smooth with no lumps. Trust me, taking this extra step makes a noticeable difference when you mix everything together.
Step 2: Cream the Butter Until Fluffy
Using a stand mixer (or hand mixer), beat the softened butter on medium speed for about 2 to 3 minutes until it’s light and fluffy. This step is key—it whips air into the butter, giving your mints a soft texture that melts on your tongue. If you skip this, they might turn out dense and harder to work with.
Step 3: Incorporate the Powdered Sugar Slowly
Lower your mixer speed and add the sifted powdered sugar in batches. Adding it slowly prevents a cloud of sugar dust all over your kitchen and helps it incorporate smoothly. Once it’s all mixed in, your mixture should start looking a bit thick and sandy.
Step 4: Add Cream, Extracts, and Salt to Form Dough
Pour the half and half, peppermint extract, vanilla extract, and a pinch of salt into the bowl. Continue mixing on low speed until the dough comes together into a ball. If your mixture seems too dry and crumbly, add an extra teaspoon of cream—I’ve found this trick really helps to get the perfect pliable texture without making it sticky.
Step 5: Add Color (If Desired) and Divide Dough
If you want to add some festive flair with food coloring, now’s the time. I usually divide the dough into three equal parts and add different colors to each for a fun multicolor batch. Just a few drops of color mixed well is all you need. After coloring, wrap two portions tightly in plastic wrap to keep them from drying out while you work with the third.
Step 6: Roll, Cut, and Arrange Your Mints
Working on a nonstick surface (I usually use a silicone baking mat), take a small piece of the unwrapped dough and roll it into a rope about ¾ inch wide. Then, slice it into little pieces roughly ½ to ¾ inch long—these will be your classic bite-size mints! Place the little pieces on your prepared baking sheet. Repeat with the remaining dough, unwrapping the next portions as you go.
Step 7: Let Them Dry Overnight
This part requires patience, but it’s so worth it. Leave the rolling tray out at room temperature overnight—10 to 12 hours is ideal. You’ll notice the mints get a firm outer shell while staying creamy and buttery on the inside. This drying process is what gives butter mints their signature texture.
Pro Tips for Making Homemade Peppermint Butter Mints Recipe
- Don’t Skip Sifting Sugar: I learned this the hard way—lumps in the sugar make rolling tricky and affect texture.
- Soft Butter Is Key: If your butter is too cold, your dough won’t come together smoothly, so let it sit out a while before mixing.
- Keep Dough Covered: I found the dough dries out quickly—wrapping unused portions tightly in plastic wrap keeps it soft and easy to work with.
- Patience During Drying: Avoid rushing the drying process—letting mints rest overnight really locks in the perfect texture.
How to Serve Homemade Peppermint Butter Mints Recipe
Garnishes
I usually keep things classic and simple by serving these mints plain, but if I’m feeling fancy, a light dusting of powdered sugar on top adds an extra touch of elegance. Sometimes I roll them in finely crushed peppermint candies or edible shimmer powder for holiday parties—totally Instagram-worthy and tasty.
Side Dishes
These butter mints pair perfectly with a warm cup of coffee or hot tea, especially after a big meal. I like to serve them as palate cleansers after dessert or alongside a rich chocolate cake to balance sweetness with a refreshing peppermint finish.
Creative Ways to Present
For gifts and special occasions, I arrange my mints in decorative tins or clear glass jars tied with a festive ribbon. Another favorite is layering different colored mints in small mason jars to create a pretty, striped effect that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
I keep my butter mints fresh by storing them in an airtight container at room temperature—away from heat or direct sunlight. They stay deliciously soft inside and crisp on the outside for up to one month. If you’re storing for longer, keep an eye on any changes in texture.
Freezing
Freezing these mints isn’t my go-to because the texture can change slightly once thawed, but if you need to, wrap them tightly in plastic wrap then pop them in a freezer bag. Thaw overnight at room temperature before serving for best results.
Reheating
Since these are no-bake candies, reheating isn’t necessary. However, if they seem a bit too firm after storage, letting them sit at room temperature for a few minutes will soften them to that perfect melt-in-your-mouth consistency.
FAQs
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Can I use salted butter for this Homemade Peppermint Butter Mints Recipe?
It’s best to use unsalted butter so you can control the salt content. Salted butter might throw off the delicate balance, making the mints taste too salty or less sweet. If you only have salted butter, skip adding the pinch of salt in the recipe.
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How long do these butter mints last?
Stored in an airtight container at room temperature, they last beautifully for up to one month. Beyond that, they might start to dry out or lose their creamy texture. If you want to keep them longer, freezing is possible but may affect texture.
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Can I make these mints without a stand mixer?
Absolutely! A sturdy hand mixer will work perfectly fine. Just make sure your butter is really soft, and mix thoroughly to get that fluffy texture for the best results.
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Is it possible to make these sugar-free?
This recipe relies heavily on powdered sugar for structure and sweetness, so it’s tricky to substitute entirely. However, using powdered erythritol or another powdered sugar substitute could work, but the texture and flavor may vary. Experiment in small batches if you want to try!
Final Thoughts
This Homemade Peppermint Butter Mints Recipe has earned a permanent spot in my kitchen rotation because it’s nostalgic, simple, and totally crowd-pleasing. I love how easy it is to make something that feels so special and boutique without needing fancy equipment or ingredients. Give this a try—you’ll find it’s incredibly satisfying to create these little frozen bites of pepperminty heaven that brighten any moment. Trust me, your friends and family will be asking for the recipe!
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Homemade Peppermint Butter Mints Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 84 mints 1x
- Category: Candy
- Method: No-Cook
- Cuisine: American
Description
These homemade butter mints are a delightful, melt-in-your-mouth candy made with simple ingredients like butter, powdered sugar, and peppermint extract. Perfect for gifting, holiday treats, or anytime you crave a smooth, creamy mint with a hint of vanilla. They harden on the outside while staying creamy inside, and can be colored for a festive touch.
Ingredients
Butter Mint Dough
- ¾ cup unsalted butter, at room temperature
- 6 cups powdered sugar
- 1 ½ tablespoons half and half, or heavy cream
- 1 teaspoon peppermint extract
- ½ teaspoon vanilla extract
- Pinch of salt
- 2 – 3 drops food coloring, optional
Instructions
- Prepare baking sheet and powdered sugar: Line a rimmed baking sheet with parchment paper, and set aside. Sift the powdered sugar into a large mixing bowl, and set aside.
- Beat butter: In the bowl of a stand mixer, beat the butter until light and fluffy, about 2 – 3 minutes. This creates a smooth base for the mints.
- Add powdered sugar: Slowly add the sifted powdered sugar on low speed, in batches, until fully incorporated into the butter, forming a dough-like consistency.
- Mix in liquids and flavorings: Add the half and half, peppermint extract, vanilla extract, and salt to the mixture. Beat on low speed until well-combined and the dough comes together in a ball. If the dough feels dry, add an additional teaspoon or so of half and half to achieve a pliable consistency.
- Color the dough (optional): If using food coloring, divide the dough into 3 equal portions. Add a few drops of food coloring to each portion and mix well until fully incorporated.
- Store portions: Wrap two portions in plastic wrap to keep them pliable, as the dough hardens quickly when exposed to air.
- Shape the mints: On a nonstick surface, break off a piece from the unwrapped dough portion. Roll into a rope approximately ¾ inch in diameter. Slice into small pieces, about ½ inch to ¾ inch long.
- Transfer and continue shaping: Place the cut pieces of dough onto the prepared baking sheet. Repeat rolling and cutting with the remaining dough until all mints are formed.
- Dry and set: Leave the butter mints out at room temperature overnight. They should dry and harden on the outside, while remaining smooth and creamy on the inside.
Notes
- Store butter mints for up to 1 month in an airtight container to maintain freshness.
- If dough is too dry, add more half and half or heavy cream a teaspoon at a time to achieve the right consistency.
- Use parchment paper to prevent sticking and make cleanup easier.
- Coloring is optional and allows for themed or festive variations.
Nutrition
- Serving Size: 1 mint (approx. 4g)
- Calories: 30
- Sugar: 5g
- Sodium: 5mg
- Fat: 1.5g
- Saturated Fat: 0.9g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 3.5g
- Fiber: 0g
- Protein: 0.1g
- Cholesterol: 5mg
