Ingredients
The following ingredients have 36 Servings
- 1/2 cup 113g unsalted butter, softened
- 3 ounces cream cheese (softened)
- 1 1/2 teaspoons mint extract
- Green food color
- 4 cups 460g powdered sugar, plus more
- 2 cups 12 ounce package semi-sweet chocolate chips
Instruction
- Combine butter and cream cheese in bowl. Beat at medium speed until well-combined. Scrape down the bowl and mix again. Add mint extract and 2-4 drops of green food color; beat again at medium speed until combined. Reduce the mixer speed to low and gradually add powdered sugar. Add more powdered sugar a little at a time until the mixture is no longer sticky.
- Shape level tablespoons of the mixture and roll into balls between palms. Place onto waxed paper-lined baking sheets. Cover loosely; refrigerate 2 hours or overnight until firm.
- Melt chocolate chips in a saucepan over low heat, stirring constantly, 3-4 minutes or until smooth. You may also heat at 30 second intervals in the microwave until melted. Dip buttercreams into chocolate using small wooden picks and remove; let excess chocolate drip off. Place onto parchment-lined baking sheet. Refrigerate at least 30 minutes to set.
- Place candies in mini cupcake papers and gift them in pretty candy tins, or bag a few in cellophane for stocking stuffers.
