Lyons Family Cookbook

Chocolate Mint Polka Dots

4 1/2


confectioner's sugar



cream cheese, softened



peppermint extract



semisweet chocolate chips


In a large bowl, use a hand or stand mixer to gradually blend the sugar into the cream cheese until smooth, scraping the sides as needed. Add the peppermint and blend to incorporate.


Line 2 baking sheets with waxed or parchment paper. Scoop a level teaspoon of dough, then roll it into a ball and place it on a prepared sheet. Dust a 1/4 tsp measuring spoon with confectioner's' sugar, then use it to indent the center of each mint as you place each one on the baking sheet. If needed, dust the spoon again as you work. Space the balls 1/2" apart on the sheets.


Chill the mints in the refrigerator until firm, about 2 hours.


Melt the chocolate according to the package directions. Transfer it to a piping bag or a zip lock bag with one corner snipped off. Fill the center of each mint with chocolate, then return the mints to the refrigerator until the chocolate sets, about 45 minutes. Keep the mints refrigerated when not being served, because then contain cream cheese, they shouldn't sit out mor than a couple of hours.

In STEP 2: Do the indent with each ball as you go. If you wait till all the balls are rolled, they will crack when indented. These are home-made After Dinner Mints.


Source: Family Fun Magazine - December 2014