Chocolate Mint Cream Cheese Buttons: An Elegant, No-Bake Treat
There’s a certain magic that happens in the kitchen when you’re not even baking. It’s the kind of magic that involves melting chocolate, a cloud of powdered sugar, and the cool, refreshing whisper of mint. These Chocolate Mint Cream Cheese Buttons are a testament to that magic. I first made them for a holiday cookie exchange, desperate for something that felt festive but didn’t require turning on the oven. What emerged from my refrigerator was nothing short of spectacular: elegant little button mints with a creamy center and a luxurious dark chocolate cap. They look like you fussed for hours, but our little secret is that they are deceptively simple to create.
Why You’ll Love This Recipe
Effortless Elegance: Impress every guest with these gorgeous, professional-looking candies that require exactly zero baking skills.
A Perfect Make-Ahead Treat: Since they need time to chill, they are the ultimate do-ahead dessert for parties, potlucks, or gift-giving.
The Ultimate Flavor Combination: The rich, dark chocolate ganache paired with the cool, creamy mint filling is a classic duo that never, ever fails to delight.
A Joy to Make: There’s something wonderfully therapeutic about rolling the dough into little balls and piping the smooth chocolate. It’s a fun project to do with kids or as a relaxing weekend activity.
I packed a box of these for my most critical taste-testers: my book club. Among them is Sarah, who famously dislikes anything “too sweet” or “artificial tasting.” I held my breath as she took a bite. Her eyes widened. “What is this?” she asked. “It’s like a sophisticated, grown-up York Peppermint Pattie. The chocolate is so deep, and the mint is so fresh, not toothpaste-y at all.” She ended up taking three home. Victory.
What Makes It Special
It’s all in the quality and balance of a few key ingredients.
Cream Cheese: This is the secret weapon. It provides a tangy, rich base that cuts through the sweetness and gives the filling its wonderfully smooth and firm texture.
Real Mint Extract: Using a high-quality pure mint extract (not peppermint) makes all the difference, offering a clean, refreshing flavor without any chemical notes.
Dark Chocolate Ganache: We’re not just melting chocolate; we’re creating a ganache with heavy cream. This results in a silky, luxurious topping that’s rich and complex, perfectly complementing the sweet mint center.
Gel Food Color: Gel coloring gives that perfect pastel green hue without adding excess liquid, which could thin out your filling.
Making It Happen
Let’s create these little bites of joy. Start by ensuring your cream cheese is truly softened at room temperature; this is non-negotiable for a lump-free filling. In a large bowl, use a hand mixer or stand mixer to beat the cream cheese with the first cup of powdered sugar until it’s completely smooth and creamy. Now, add the mint extract and just a few drops of green gel food color. Mix until the color is even and vibrant.
Here’s where it gets fun. Gradually add the remaining powdered sugar. The mixture will become thick and crumbly, resembling a sweet dough. If your mixer struggles, don’t be afraid to dive in with clean hands and knead it together—it’s the best tool for the job!
Line a baking sheet with parchment paper. Scoop up a teaspoon of the mint dough and roll it into a small, smooth ball between your palms. Place it on the sheet and repeat. Now, take the end of a wooden spoon or a small measuring spoon (dust it with a little powdered sugar to prevent sticking) and gently press an indentation into the center of each ball. Pop the entire tray into the refrigerator for about an hour to let them firm up.
While they chill, make the simple ganache. Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer—you’ll see tiny bubbles around the edge. Immediately pour the hot cream over the chocolate chips, give it one or two stirs, and then let it sit untouched for two full minutes. This allows the heat to gently melt the chocolate. After that, stir slowly until it transforms into a glossy, perfectly smooth chocolate sauce.
Transfer the ganache to a plastic zip-top bag and let it rest at room temperature for about 30 minutes. We want it to thicken to a yogurt-like consistency so it’s perfect for piping. Once thickened, snip a tiny corner off the bag and pipe a generous dollop of ganache into the well of each mint button. Chill everything again for another hour, or until the chocolate is beautifully set.
You Must Know
Room Temp is Key: Softened cream cheese is crucial. If it’s too cold, you’ll have lumps and your mixture won’t be smooth.
Powdered Sugar Snowfall: Add the powdered sugar gradually to avoid a huge cloud of sugar dust all over your kitchen!
Ganache Patience: Letting the hot cream and chocolate sit for those two minutes before stirring is the secret to a perfectly smooth, unbroken ganache. Rushing this step is the main cause of a grainy or separated ganache.
Serving Ideas
Arrange these elegant buttons on a white platter for a stunning visual contrast. They are a perfect finale to a rich meal, served alongside a cup of strong black coffee or a glass of cold milk. For the adults, they pair beautifully with a rich stout beer, a glass of Cabernet Sauvignon, or even a minty after-dinner liqueur.
Make It Different
Flavor Twist: Swap the mint extract for orange, almond, or even raspberry for a completely different flavor profile.
Chocolate Swap: Use milk chocolate or dark chocolate chunks instead of chips for a slightly different melting profile and flavor.
Color Fun: Use different gel food colors for different holidays—red for Valentine’s Day, pastels for Easter.
Dairy-Free: Use a plant-based cream cheese and full-fat coconut cream instead of heavy cream. Ensure your chocolate chips are dairy-free.
Storing Your Creation
Store these buttons in a single layer in an airtight container in the refrigerator for up to one week. They are best served cold. I do not recommend freezing them, as the texture of the filling can become grainy upon thawing.
Success Tips
If your ganache becomes too firm in the fridge, simply let the bag sit in a bowl of warm water for a minute to soften it up again. If your mint filling is too sticky to roll, your hands might be too warm. Try washing them in cold water and drying them thoroughly before continuing.
Frequently Asked Questions (FAQ)
Q: Can I use liquid food coloring?
A: I highly recommend against it. Liquid food coloring adds too much moisture to the dough and can make it sticky and difficult to handle. Gel or paste food coloring is the way to go.
Q: My ganache is too runny. What did I do wrong?
A: You may not have let it cool and thicken enough before piping. Pop the whole bag in the refrigerator for 5-10 minute intervals, checking and kneading it each time, until it reaches a thick, pipeable consistency.
Q: Can I make these without a mixer?
A: Absolutely! A sturdy spatula and some good old-fashioned elbow grease will work for the initial mixing. You will almost certainly need to use your hands to knead in the last of the powdered sugar.
Q: How far in advance can I make these?
A: They are the perfect make-ahead treat! You can prepare them fully and store them in the fridge for up to 5 days before serving.
Q: Why did my filling crack when I made the indentation?
A: This usually means the dough is a bit too dry. Try kneading in a teaspoon of softened cream cheese to add a little more moisture and fat back into the mixture.
Prep time: 45 minutes
Chill time: 2 hours
Total time: 2 hours 45 minutes
Category: Dessert
Difficulty: Easy
Cuisine: American
Yield: About 36 buttons
Ingredients
4 oz cream cheese, softened
4 1/2 cups powdered sugar, divided
1/2 teaspoon mint extract
Several drops of green gel food color
1 cup heavy whipping cream
10 oz semi-sweet chocolate chips
Instructions
In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese with 1 cup of powdered sugar until smooth and creamy.
Beat in the mint extract and gel food color until fully incorporated and evenly green.
Gradually add the remaining powdered sugar, mixing on low speed until combined. The mixture will be very thick. If needed, use your hands to knead the last of the sugar in.
Line a large baking sheet with parchment paper. Scoop teaspoon-sized amounts of dough and roll into balls. Place on the prepared sheet.
Use the end of a wooden spoon or a small measuring spoon dusted with powdered sugar to press an indentation into the center of each ball.
Chill the mint bases for 1 hour, or until firm.
To make the ganache, place chocolate chips in a heat-proof bowl. Heat the heavy cream in a saucepan until it just begins to simmer.
Pour the hot cream over the chocolate chips. Let it sit for 2 minutes, then stir slowly until the chocolate is completely melted and the mixture is smooth.
Transfer the ganache to a zip-top bag and let it sit at room temperature for about 30 minutes, until it thickens to a yogurt-like consistency.
Snip a small corner off the bag and pipe the ganache into the indentations of each mint button.
Chill for another hour, or until the chocolate is set. Store in the refrigerator.
Notes
Allergy Info: Contains dairy, soy (often in chocolate chips), and gluten (potential cross-contamination in facilities).
Nutrition: This is a rich, indulgent candy. Nutritional estimates per button: ~120 calories, 5g fat, 18g carbohydrates, 1g protein.
