The first time I made these Homemade Junior Mints, my entire kitchen smelled like the inside of a movie theater in the best possible way—cool peppermint blending with warm chocolate as it melted in my double boiler. I remember dipping that first creamy mint center into the glossy chocolate and thinking, “Why have I not been making these my whole life?” They’re soft, refreshing, and melt in your mouth with a perfect balance of sweetness and coolness. This recipe quickly became one of my go-to holiday candies and a year-round indulgence.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you that classic Junior Mint flavor you already adore but in a fresher, creamier, more indulgent homemade version. You get complete control over the peppermint intensity, the thickness of the chocolate coating, and the size of each mint. And unlike store-bought candy, these little treats are made with real cream cheese, powdered sugar, and melted chocolate—meaning they taste richer, smoother, and far more special. If you’ve ever wanted a candy that feels nostalgic and elevated at the same time, this is it.
Ingredients
- 4 cups powdered sugar
- 5 oz cream cheese
- 1 tsp peppermint extract
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 tsp shortening
When choosing ingredients, I always make sure the cream cheese is softened but not too warm—softened cream cheese blends smoothly but still helps the mint centers firm up. Peppermint extract can vary in intensity from brand to brand, so I start with exactly one teaspoon and taste the mixture before adding more. The shortening helps the chocolate melt into a silky coating that cracks beautifully when you bite into it. Semi-sweet chocolate is perfect because it balances the sweet mint filling, but you can use dark chocolate if you prefer an even deeper flavor.
Equipment Needed
- Mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Baking sheet
- Parchment paper
- Fork or dipping tool
- Microwave-safe bowl or double boiler
- Small cookie scoop (optional)
A baking sheet lined with parchment paper is essential because the mint centers will be soft before chilling, and parchment allows them to lift off perfectly. I love using a small cookie scoop to portion the mint centers evenly, but a spoon works just as well. A hand mixer makes the filling extra smooth, and a fork or dipping tool helps you coat each mint without losing it in the melted chocolate. I personally prefer melting chocolate in a double boiler because I can control the heat better, but the microwave works perfectly with short intervals and stirring.
Step-by-Step Instructions
I start by placing the softened cream cheese in a mixing bowl and beating it until it becomes smooth and creamy. Then I add the peppermint extract and salt. At this stage, the mixture already smells amazing—clean, cool, and minty. Next, I slowly add the powdered sugar, one cup at a time, mixing between additions. The mixture goes from sticky to firm and dough-like, which is exactly what you want. It should feel like soft fondant.(See the next page below to continue…)