The BEST Cream Cheese Mints you’ll ever try! This incredibly easy recipe yields the most delicious, luscious, melt-in-your-mouth cream cheese mints around! Make them in any color you like! Perfect for Easter, baby showers, weddings, and more!
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The recipe that you guys have been asking for for YEARS! Yup, I’m super prompt like that… 🙂 Whoops! Okay so let’s get right to it. Many of you have called these cream cheese butter mints, wedding mints, baby shower mints, and it’s true, they go by many names. I have always called them cream cheese mints because in my recipe, cream cheese is the prominent ingredient.
There are lots of recipes out there for these mints that call for only 3 or 4 ounces of cream cheese. I use an entire brick. The reason? These candies will literally melt in your mouth they’re so creamy and delicious. That’s what makes them the BEST Cream Cheese Mints around!
I don’t know why, but these little balls of cream cheese goodness make me incredibly happy 🙂
We love making these cream cheese mints for Easter and Christmas, but also they are fantastic for baby showers, weddings, and just parties in general. They’re so easy to make and since you can make them ahead of time… well, let’s just say that’s awesome.
When you’re making a recipe that calls for just a few ingredients, it’s important to use high quality ingredients. I used Challenge Butter and cream cheese for this recipe because they’re the brand I’ve used and trusted for years and years. Made with 100% real cream, it’s my butter of choice.
I used Challenge cream cheese for these luscious mints because it is extra creamy and delicious! As a Challenge ambassador, I love sharing their amazing, high quality products with you. I’ve been using Challenge butter forEVER and their cream cheese is just as fantastic!
I’m going to answer another question that I know is going to come up as well – do I use peppermint or mint extract in the recipe? I used mint – as in spearmint. Many of you prefer peppermint and trust me, they’re good that way too. In fact, last month when I shared the Chocolate Mint Cream Cheese Buttons, so many of you made it with peppermint extract instead of mint and said it was the best thing you’d ever had! So, bottom line, use whichever you prefer.
And while we’re on that subject… you could use ANY FLAVOR OF EXTRACT you want. Cherry, root beer, lemon, orange – any flavor you want!
Flatten the balls with the bottom of a glass dipped in powdered sugar (a shot glass works great for this!) or flatten with the tines of a fork. You can also roll into a log, and cut into little squares – like butter mints. You can also put into candy molds if you’d like – super versatile!
And then you end up with this awesomeness.
The candies need to dry to harden. So you’ll want to make at least 1 day in advance.The powdered sugar that they are rolled in will absorb into the mint – so don’t worry about the white. The cream cheese mints can be frozen or refrigerated if you’d like to make well in advance.
Trish – how did you get those pretty pastel colors? Easy! I used these Wilton gel food colors – they’re my favorite!
I hope I’ve answered most, if not all, of your questions 🙂 Let me know in the comments section if I missed anything! Enjoy!
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The BEST Cream Cheese Mints
Ingredients
- 8 oz package of Challenge cream cheese, full fat, softened
- 1/4 cup Challenge butter, softened
- 2 lbs powdered sugar
- 1 - 2 tsp mint extract
- gel food coloring
- 1/2 cup powdered sugar for rolling mints
Instructions
- Combine cream cheese and butter in a large mixing bowl and mix until smooth.
- Add 1 cup of powdered sugar and mix until smooth.
- Add the mint extract and mix until combined.
- Gradually, add the remaining powdered sugar until smooth and consistent. You can do this with a stand mixer, food processor, or by hand.
- Separate the mixture into four separate bowls, or however many different colors you want.
- Add a small amount of food color to each bowl and stir in until the color is uniform.
- Cover and refrigerate for 2 hours or until firm enough to handle. You don't want it sticking to your hands.
- Line 2 quarter sheet pans with parchment paper and liberally dust with powdered sugar. Set aside.
- Pinch off small amounts of the dough and form into a 1-inch balls.
- Roll each ball in powdered sugar and place on prepared sheet pans.
- Gently press the tines of a fork into the top of each ball. (You can also use the bottom of a shot glass if you don't want the lines. Just dip the bottom of the glass into powdered sugar to keep it from sticking.)
- Let stand, uncovered, for at least 4 hours or until the mints are firm. If the bottoms have any moisture, flip over and let stand again until the bottoms of the mints are also firm.
- Store in an airtight container, separating layers with parchment or waxed paper, for up to 2 weeks at room temperature.
- Mints can be refrigerated or frozen if desired.
More Easter treats!
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Disclosure: As an Ambassador for Challenge, I was provided product and compensation for this post by Challenge Butter, but all opinions are, as always 100% my own. I LOVE Challenge Butter!
Phyllis Breese says
mint or peppermint extract?
Trish - Mom On Timeout says
It’s your choice. You can pick any flavor you like. I personally prefer mint.
Ecfinn says
Thanks for sharing this recipe. I made these vegan, us TJ’s brand vegan cream cheese and Miyoko’s vegan butter. Delicious…non-vegans were clueless. I added a little green food coloring for St. Patrick’s Day. I think I’ll add more peppermint extract next time and I did need more sugar than the recipe called for, just to get it to a workable dough. Great recipe.
Trish - Mom On Timeout says
Wow! I’m impressed! Great substitutions!
Debbie Salmen says
How long can you freeze the mints? I’d like to make these for my daughter’s wedding in December.
Trish - Mom On Timeout says
Yes, absolutely. Chill them first so they are really firm, then do single layers with wax or parchment paper in between.
Melinda Smith says
http://www.123imaginationalive.com thought these looked really YUMMY! I shared them with my followers!
Thanks for posting them Trish! Following you now!
Debbie says
Can I use margarine instead of butter?
Trish - Mom On Timeout says
I don’t think they will turn out as well Debbie but I haven’t actually tried it that way so I can’t say for sure. Sorry I couldn’t be more help!
Mark Carter says
SALTED OR UNSALTED BUTTER?
Trish - Mom On Timeout says
I used salted but unsalted will work as well, just add a pinch of salt and you’ll be fine.
Rachel Mitchel says
Can these be placed in a candy mold for a design like hearts?
Madonna says
Yes! Many years ago I used to make these for Baby Showers. I used diaper molds and baby rattles. They were a big hit!!
Trish - Mom On Timeout says
That is such a cute idea! Love it!
Cathy says
Could you use this in a cookie shooter like the kind you make Spritz cookies with?
MoodyDose says
OMG… the color of little balls of cream cheese. Yummy..
Jacqulyne says
PS- SORRY for the typos!!!!!!!!! UGH – a migraine headache and a computer screen – – bad combo 🙁
Jacqulyne says
I plan on making these for my daughter’s baby shower in March 2018. How long can these be kept in the fridge? To make enough for 50+ guests, I will have to make them a few days in advance. Also, does keeping htme in the fridge change theri consistancy? Too they get “‘goopey” as they come to room temperatuer?
Thank you in advance for your response
Carolyn V says
Made the cream cheese mints and they never hardened. I even separated them with waxed papers and put into fridge and then they still didn’t get any harder. I tried and left them out to dry and still no luck.
They taste good but stayed gooey. Will try making again someday and see what happens.
CANdi says
IS the powdered sugar sifted?
Tabitha Staubs says
My daughter made these and left them to dry but when i came home from work i noticed that my daughter made them to big and they dont have much of a taste.i want to make them a little smaller and add more of a taste but there crumbly..how can i fix these
Lindsay says
Do not use 1-2 tsp of mint!! Way too much!! I would use a half of a tsp….
Lora says
Followed the receipt to the tee. Too wet too roll. What can I do?
Trish - Mom On Timeout says
Add more powdered sugar. If it’s humid where you’re at, it could effect the consistency.
Suraj says
this is looking very delicious and i have never seen such a beautiful and colorful food
Rachel says
I used raspberry extract and they came out very good!
Trish - Mom On Timeout says
Ooooh! Raspberry would be excellent! Thanks Rachel!
MaryKay says
I rolled mine into balls and then powder sugar. I was waiting to flatten them all together…. but then decided I would go ahead and flatten half. When I tried, I noticed that they were dry and Cracking… What did I do wrong???
Mandy says
Thanks for the recipe! Worked for me!
The Mad-Capped Caterer says
Wow, what a memory blast from the past !!! I catered for fifteen years and yes, many, many weddings. We made millions of these and called them Sherbet Mints because of their color and delicate flavor. We did not use mint but just vanilla !!! Buttery and delicious ! Thanks for the memories !!!
Debbie says
Did you use mint extract or spearmint oil?
Trish - Mom On Timeout says
I used spearmint but peppermint would also work. It’s really up to you and your preference Debbie.
Lizeth says
Can you freeze them and if so how long
Shelli says
I bought some Wilton candy molds at Michael’s…my daughter wants cream cheese mints for her wedding next week. You mention in an earlier comment to roll in granulated sugar before putting in the mold. Would you recommend spraying the mold with nonstick spray? Does the granulated sugar help release the mint from the mold?
Nicole says
How many mints does this recipe make?
Shelli says
It says it yields 8 dozen.
Becky Stevens says
I cannot find Challenge cream cheese anywhere in my area. (Central Illinois). Will Philadelphia cream cheese taste as good or do you have another suggestion? Thank you
Robin Grohens says
I only used one lb and they were way to sweet I would like a little more of a cream cheese taste any suggestions?
Cupoftea says
I agree. I put the 2 lbs of sugar and it completely dissolved any cream cheese taste…all sugar. I will try it again with less
Dawn says
When you divide it into the 4 bowls to add the color can you at that time put in the flavoring so each one would taste different
Shawna says
How long can you freeze these and when you go yo thaw them out fo you do it by the refrigerator or at room temprature?
Pierina DiRisio says
Hi Trish i’m just wondering what temp. for the oven and how long to cook them
Dale says
WHAT? where does it say what temp to cook? Honey you must be looking at another recipe. Don’t ruin the mints by heating them How is this, Trish, I followed your lead to be kind and patient. Keep up the good work. Kindness wins out every time.
Beverly says
Can’t wait to try these for a shower, thanks Trish! btw…your patient replies to some of the questions have CRACKED me up today! I needed a good laugh. Keep on being patient and kind. The world needs so much more of that.
Trish - Mom On Timeout says
Lol! You are too sweet Beverly. I do try 😉
Brooke says
Thanks for such a great recipe, I just made regular mint ones for a shower this weekend, my 4 year old wanted to eat them all. We will definitely have to try other flavors for events in the future.
Trish - Mom On Timeout says
So much fun! There are so many flavors that work well! Enjoy!
Leonor says
Thank you for the recipe. What other flavors have you use. I’m thinking of using these for a kids treat in a party favor. Oh and you are quiet nice to answer all the repetitive questions. ?
Trish - Mom On Timeout says
Lol! I realize that not everyone takes the time to see if their questions have been asked before 😉 So I have tried cherry, root beer, lemon, lime, orange – you name it! I find I like fruit flavors the best but I have heard that rum extract is also delicious, although maybe not appropriate for a kids party lol!
Kimberly says
I just made it with the food coloring that came with an egg decorating kit, and they turned out great! Much more affordable than buying food coloring just for this, since I don’t make a lot of things that need food coloring.
Trish - Mom On Timeout says
That’s wonderful Kimberly! Thanks for letting us know!
Doria Garza says
Not sure what I did wrong but my mint mixture is really sticky.
Trish - Mom On Timeout says
Add some more powdered sugar then until it’s manageable.
suzy says
Hi, I may be asking a dumb question, but what is gel food coloring. Can I use regular food coloring?
suzy harmsen says
FORGOT TO ASK, HOW LONG CAN THESE BE KEPT IN FREEZER. WANT TO MAK THEM FOR GRAND DAUGHTERS GRAD, IN 4 WKS, IS THAT TO LONG TO HAVE THEM IN FREEZER
Rosa says
Hi, I’m wanting to make these, but question was if I could mix it all & when you say set in fridge for 2 hours if it’s ok to leave overnight than make the 1 inch balls tomorrow?
Angela says
That was going to be my question as well. If I make the recipe up the night before, then make them into molds the next morning. Will the dough be fine to refrigerate overnight and make the next day?
Trish - Mom On Timeout says
Yes – that would be fine! The dough can be refrigerate for several days in advance. You will need to let it sit out a bit before it’s soft enough to handle though.
mARNA-rAE Walters says
How many cups of powder sugar do I need for this recipe. It calls for 2 lbs of powder sugar
Trish - Mom On Timeout says
About 7 cups.
Elaine says
can this recipe be cut in half? ty
Trish - Mom On Timeout says
Absolutely!
Barbara says
Hi. I just made the mints. They look beautiful. Can you tell me how long these mints can be left out to set? You state at least 4 hours. Thanks for the recipe!
Trish - Mom On Timeout says
They can be left out for a couple weeks but the outside will get slightly harder. I like to let them set out until completely firm on the outside and then store in an airtight container.
Renee says
Love this recipe.
I went just a bit further with taking the easy way out. I did not refrigerate my dough and put it into my cake decorator. With the widest tip available you can squeeze your dough right out onto wax paper lined sheets -sprinkle with 10x or granulated sugar and let sit overnight. When the mints are set I just picked up the wax paper and popped the mints off!
We made four colors and four flavors and had so much fun doing it. This recipe is perfectly proportioned. Thanks!
Trish - Mom On Timeout says
Wonderful Renee! I love your way! So glad you enjoyed the recipe!
Terry says
Brilliant! Thanks for posting!!
Lizeth says
Did you freeze or refrigerate them after ???
Suraj Soni says
these cream cheese mints are looking very beautiful, i would ask my wife to make it tonight, specially for my kids.
Trish - Mom On Timeout says
Enjoy!
Pam Witte says
How many mints would you say this makes?
Mari says
Can you mix it all together and add flavoring last? Because I would like to make one recipe with four different flavoring. So I figured I would divide the cream cheese mix in four batches then add flavorings last?
Trish - Mom On Timeout says
Sure! That will work too.
Brenda says
Hi there – in step 2 you mention add 1 cup of powered sugar – when does the rest of 2 lbs of powdered sugar get added in then?
Brenda says
Never mind – lol – would help if I read it all – in step 4 🙂
Trish - Mom On Timeout says
Step 4 🙂
Barb says
you mentioned 2 pound of cream cheese. I am confused! So is it 1 or 2 cream cheese. lol
Trish - Mom On Timeout says
I’m not sure where I said that… The recipe calls for 8 oz of cream cheese which is 1/2 pound.
Maria Soroka says
In comment #16, you meant to say 2 lbs of sugar but you said cream cheese. 🙂
Connie says
What is wrong with these people. People….read the recipe and don’t question it. I don’t think this lady would post a recipe that is incorrect. Good lord just don’t make it if you don’t like it. These are delicious mints just the way she posted the recipe. Have a heart please. ????
Dawn says
All these question were helpful. Thanks everyone. But i still have one question in reference the food coloring it says gel food coloring I wanted to know if you can use regular food coloring
Janette says
Hi I was wondering on the mint patties does it have to be Challenge Cream Cheesed or can u use Philadelphia.
Pam Cox says
Awesome
michelle says
I made them and 25 hours later, they are still sort of moist – they hold their shape but the centers are still very moist. Is that how they are supposed to be? I thought it would all firm up? Thanks!
Used salted butter, full fat normal block of cream cheese, powdered sugar and wilton food gels plus a tsp of peppermint.
They taste great tho. Any advice??
Trish - Mom On Timeout says
They shouldn’t be “moist” on the inside – they should be soft. Was the dough moist when you rolled them out? Was it sticky? It shouldn’t be sticky.
Saralina says
Your mix should be the consistency of good Playdoh. You can handle, shape, mold, and form it wothout it sticking to anything. If it’s not at that consistency, add small amounts of powdered sugar, no more than a couple tablespoons at a time, and mix well. Check after each addition to see if it’s right. You really can’t mess these up. Once you have a Playdoh consistency, you’re good to go. Have fun with forming them or using various molds or cutters for different shapes.
Happy room says
These look so delicious! I HAVE to try them.
Tiger says
I can’t believe how many of you question the recipe? It’s not just here but all recipe sites. If your that worried don’t make them.
This recipe for mints is easy & straight forward.
In baking or candy making, when it calls for butter it means butter. Margarine is nothing but hydrogenated oils & chemicals. Margarine will never firm up like butter. No butter taste either. Hence it’s not going to taste or act right as a dough, candy or batter.
FYI – Margarine is 1 molecule away from plastic! It was originally made to feed to pigs to make them fat!
Debbie says
I love your comment about margarine being one molecule away from plastic. As a former science teacher, I told this to my students all the time. Just like aspartame is one molecule short of formaldehyde!
Jennifer says
H2O is one molecule away from H2O2 but you’ll still H2O
Pax Zee says
These look delicious… I was wondering if anyone has used cocoa baking powder in this recipe and vanilla extract ( or mint for choc mint) to make chocolate ones…reminds me a bit of the Irish potato recipe I make.. Also is Gel food coloring a necessity or can one use regular food coloring.. Thanks!!
Alona Reid says
I use regular liquid food coloring and it worked fine
Carolyn says
I just made a batch and after refrigerating them fir 2 hours they were still too sticky to roll into balls. I used margarine instead of butter, would this cause the stickiness? Or should I have left them in the fridge longer?
Penny says
Carolyn, margarine has water in it, so it would effect the quality of the mixture. Pure butte is the only way to go for this yummy recipe.
Penny says
Sorry…butter… :/
Mel says
Also, the recipe says to let stand, uncovered for at least 4 hours until the mints are firm, it does not say to refrigerate not does it say to use margarine. There is a huge difference between margarine and butter.
JoEtta McCollum says
I use Challenge butter and was wondering if everyone knows that there are coupons inside the box itself. These look like Easter or baby shower, but guess they could be colored for any occasion.
Julie says
I’ve used cinnamon flavor in these for Christmas. We like the almond flavored as well!
Trish - Mom On Timeout says
So many different options that are terrific!
Alona Reid says
Love, love, love the almond flavor!
Trish - Mom On Timeout says
Me too Alona!
Kathleen Oxford says
Thank you for posting about the different flavors I can use
Denise says
Looks great, but I have a question. Can you please explain why they don’t need to be refrigerated when their primary ingredient is cream cheese? Thanks!
Trish - Mom On Timeout says
Sure! See those 2 pounds of powdered sugar? That’s actually the primary ingredient and that sugar acts as a preservative in these candies. Hope that helps!
Christine says
Can you dip these in milk chocolate
Trish - Mom On Timeout says
Yes you can!
Amanda G says
Hello Trish, do you think I could dip them in chocolate, maybe half the circle. And could I use white and milk chocolate or just milk. They look delicious. Thank you so much
Trish - Mom On Timeout says
Oh absolutely Amanda! They are delicious dipped in chocolate!
Jennifer says
Did you use salted or unsalted butter?
Trish - Mom On Timeout says
I used salted but if you’d like to use unsalted you can – just add 1/4 tsp of salt in with the cream cheese and butter.
Christine says
This might be helpful to add to the directions for us who want to print out, since it can make a difference.
Suzanne says
Good morning! I used unsalted butter, as the recipe didn’t specify, and I only had unsalted. My family is already hooked on them! So creamy and delicious! I do wish they had firmed up a little more. Maybe salted butter would have made them firmer?
brenda huffman says
Can you put into a candy mold? would probably put powdered sugar in molds before adding candy,then sprinkle with more powdered sugar. Would this work?
Trish - Mom On Timeout says
That would work perfectly Brenda! You can also roll the candy in granulated sugar and then press into the mold as well.
Tammy says
I put mine in a mold if it is for a party, I have also dipped them in Chocolate, YUM!!!
Ann says
Do you have the nutritional value or how many weight watchers smart points are the mints! Thank you.
Trish - Mom On Timeout says
I don’t and I don’t want to know lol! I would just google nutritional calculator and plug the ingredients in. There are very few so it should be easy enough. Hope that helps!
Britt says
can you use low fat cream cheese?
Trish - Mom On Timeout says
I’ve tried that before and they just don’t turn out as well Britt. I would use full-fat.
Betsy Waisenberg says
I have powdered sugar in canisters. When I check on the conversion of 2 pounds to cup measurement it was over 6 cups of powdered sugar. Is this correct?
Trish - Mom On Timeout says
That is correct Betsy. This recipe makes nearly 100 mints.
Lise M. says
I love these mints – my great aunts taught me how when I was ten years old and they have been part of our Christmas since (50 years!) We have alwayes rolled the pieces in GRANULATED, rather than powdered sugar. It gives the candy a little crunch, complements the creamy interior.. Thanks for bringing back a great memory!
Trish - Mom On Timeout says
Yup! That’s a fun way to do it too!
Staci says
That’s how my grandmother made them as well — no butter, and rolled in granulated sugar. We used molds, but I am SO excited for this idea of a much quicker way to make these, because it is TEDIOUS to mold them one at a time! I keep them in the freezer and my kids will munch on them for months after Christmas. But my grandmother always had them set out on the “snack table” when we would visit her house, so they are safe (for a time) without refrigeration. I also find they do better if I mold them and let them sit out for a little while so some of the moisture comes out before I put them in the freezer. I store them in a metal canister with wax paper between the layers.
Lav Blair says
I admit I haven’t made candy like this before, but did you really mean 2 LBS of powdered sugar?? Pounds? Not cups? Look really good.
Trish - Mom On Timeout says
The recipe is correct as written. Thanks Lav!
Cindy grant says
Do you reserve 1/2 cup powder sugar to sprinkle pans and roll balls in? Or is this additional?
Trish - Mom On Timeout says
That is in addition. You won’t use the entire 1/2 cup but you need enough to easily roll the balls in.
Lisa says
It’s just a large bag. Takes very little moisture to dwindle it down pretty fast. Pounds sounds like much more than it is.
Trish - Mom On Timeout says
Thank you Lisa! I do realize it sound insane to those that don’t make a lot of candies but it really isn’t in a recipe this size.
Treva says
I’m new at making “candy” also, so thanks for answering her question. Those mints look delicious!!!! Thanks for sharing. Namaste. xxx
Lorraine Armbrecht says
Can you use margarine and regular cream?
Trish - Mom On Timeout says
I wouldn’t, no.
Arleen says
I, too, would like to know how long they can be left out. Also, did the recipe really call for 2 pounds of powdered sugar or is it supposed to be 2 cups?
Trish - Mom On Timeout says
Two weeks if stored as directed in the recipe. The recipe is correct as written. Thanks!
Sarah says
Two pounds of powdered sugar equals how many cups please????
Beverly Letsche says
This is similar to what our family has done for years, using mint molds, but I really like the idea of just doing the balls and flattening them. Much easier! I am not fond of mint flavor, so I use almond or butter flavoring and it is amazing!
Trish - Mom On Timeout says
It really is much easier Beverly! Makes it super easy and the kids love to help with this part 🙂
Mary Fillinger says
We have always used Almond flavor as no one likes the mint ad they are great!! Have always made the molded ones?
Jamia says
I like to use a large decorator tip to make these. I can make them quicker and they look like pretty flowers. If using an icing gun, be sure the mixture is soft at room temperature. I broke the plastic trigger on my Pampered Chef Decorator when I used a cold firm mixture. So I learned my lesson on that and also got a metal trigger on the next decorator.
Beth says
Hi, was wondering if you could substitute essential oils for the extracts.
Trish - Mom On Timeout says
Yes you absolutely can Beth!
nancy baker says
I wondered the same. I have spearmint, peppermint, wintergreen.
Jamia says
If using 100% peppermint or other undiluted essential oil, only a small number of drops would be needed. 1 to 2 tsp would likely be way too much and unsafe to eat! I hope anyone deciding to use this has done their research on safe essential oil use! In addition to proper dilution, make sure the brand used is made to be safe for ingestion. I personally would not feel comfortable using my essential oils for this. I buy Simply Organic Peppermint Flavor at the grocery store in the aisle with spices and extracts. The ingredients are organic sunflower oil and organic peppermint oil and it is made for flavoring food.
Dawn Niemi says
Young Living essential oils has a Vitality line of oils that is cleared by the FDA.
Donna says
My questions is do they need to be stored in the refrigerator and how long can they stored? Can they be frozen for a later date?
Trish - Mom On Timeout says
Hi Donna! They can be frozen for sure and they do not need to be stored in the refrigerator. I prefer mine to be chilled but it is not necessary. Hope that helps!
Denise Simpson says
if you can edit your notes above, I’d add in the fridge part, it seem no one reads all the comments …
Trish - Mom On Timeout says
It’s in there Denise 🙂
Jacquie says
my question is the same as the 2 previous ones. do these need to be refrigerated?
Trish - Mom On Timeout says
They do not Jacquie. You can if you wish but it’s not necessary.
Tiphanie says
They look yummy! How long can they be left out of the refrigerator, since they have cream cheese and butter in them?
Cinthya says
I was wondering the same
Trish - Mom On Timeout says
For 2 weeks Tiphanie. They don’t need to be refrigerated. They can if you want, but it’s not necessary.
Tiphanie says
Thank you! Looking forward to making these ?
Chrissy says
Do you use salted or unsalted butter?