Homemade peppermint patties are a delicious combination of rich dark chocolate and a cool, creamy peppermint filling. These bite-sized treats are perfect for holidays, gifting, or simply satisfying a sweet tooth. With just a few ingredients and no baking required, they are an easy and fun dessert to make at home.
Why You’ll Love This Recipe
- Easy to Make – Simple ingredients and no complicated techniques.
- No-Bake Dessert – No need to turn on the oven.
- Better Than Store-Bought – Fresh, creamy, and free of artificial flavors.
- Perfect for Gifting – Great for holiday treats or homemade gifts.
- Naturally Gluten-Free – A great dessert option for those avoiding gluten.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Powdered sugar
- Sweetened condensed milk
- Peppermint extract
- Vanilla extract
- Dark or semi-sweet chocolate chips
- Coconut oil or shortening (optional, for smoother chocolate)
Directions
-
Prepare the peppermint filling
- In a mixing bowl, combine powdered sugar, sweetened condensed milk, peppermint extract, and vanilla extract.
- Mix until a smooth, dough-like consistency forms. If too sticky, add more powdered sugar.
-
Shape the patties
- Roll the peppermint mixture into small balls, then flatten them into discs.
- Place them on a parchment-lined baking sheet and freeze for 20-30 minutes until firm.
-
Melt the chocolate
- In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each until smooth.
- If using, stir in coconut oil or shortening for a shinier, softer chocolate coating.
-
Coat the patties
- Using a fork, dip each peppermint patty into the melted chocolate, letting excess chocolate drip off.
- Place them back on the parchment-lined baking sheet.
-
Set the chocolate
- Refrigerate the patties for at least 30 minutes until the chocolate hardens.
-
Serve and enjoy!
Servings and Timing
- Servings: 20-25 patties
- Preparation time: 15 minutes
- Chilling time: 1 hour
Variations
- Dairy-Free Version – Use dairy-free sweetened condensed milk and vegan chocolate.
- Extra Minty – Add a few drops of food-grade peppermint oil for a stronger flavor.
- White Chocolate Coating – Swap dark chocolate for white chocolate for a sweeter twist.
- Festive Version – Top with crushed candy canes for a holiday touch.
- Thicker Chocolate Layer – Double dip the patties for a richer chocolate coating.
Storage/Reheating
- Refrigeration – Store in an airtight container in the fridge for up to 2 weeks.
- Freezing – Freeze for up to 3 months. Thaw in the refrigerator before serving.
- Room Temperature – Store in a cool, dry place for up to 5 days if not too warm.
FAQs
Can I use fresh mint instead of peppermint extract?
Peppermint extract is recommended for a stronger, consistent flavor, but fresh mint can be infused into the mixture if desired.
Why is my filling too sticky?
Add more powdered sugar, a little at a time, until it forms a dough-like consistency.
Can I make these vegan?
Yes, use dairy-free sweetened condensed milk and vegan chocolate.
How do I prevent the chocolate from cracking?
Let the patties sit at room temperature for a few minutes before dipping, and avoid rapid temperature changes.
What type of chocolate works best?
Dark or semi-sweet chocolate works best, but milk chocolate can be used for a sweeter option.
Can I add food coloring?
Yes, a drop of green food coloring can give the filling a festive look.
How do I make the chocolate coating smoother?
Adding a teaspoon of coconut oil or shortening helps create a glossy finish.
Can I use a double boiler to melt the chocolate?
Yes, a double boiler is a great method to ensure even melting.
Do I have to freeze the filling before dipping?
Yes, freezing helps the patties hold their shape and makes dipping easier.
How long do these last?
They can be stored in the fridge for up to 2 weeks or frozen for longer storage.
Conclusion
Homemade peppermint patties are a delightful and easy-to-make treat that combines the refreshing taste of peppermint with rich chocolate. Whether you’re making them for the holidays, as a gift, or simply to enjoy yourself, these no-bake candies are sure to be a hit. With a few simple ingredients, you can create a homemade version that’s even better than store-bought!
Print
Homemade Peppermint Patties
- Prep Time: 15 minutes
- Total Time: 1 hour
- Yield: 20 patties 1x
- Category: Dessert, Candy
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
These Homemade Peppermint Patties are smooth, creamy, and coated in rich dark chocolate. Made with simple ingredients, they are the perfect bite-sized treat for mint chocolate lovers!
Ingredients
- For the Peppermint Filling:
- 2 cups powdered sugar
- 2 tbsp unsalted butter (softened)
- 3 tbsp heavy cream (or milk)
- 1 tsp peppermint extract
- 1/4 tsp vanilla extract
- Pinch of salt
- For the Chocolate Coating:
- 10 oz dark chocolate (chopped or chocolate chips)
- 1 tbsp coconut oil or vegetable shortening (optional, for smooth melting)
Instructions
- Step 1: Make the Peppermint Filling
- In a bowl, beat powdered sugar, butter, heavy cream, peppermint extract, vanilla extract, and salt until smooth and thick.
- Roll the mixture into small balls and flatten them into discs.
- Place them on a parchment-lined tray and freeze for 30 minutes until firm.
- Step 2: Melt the Chocolate
- In a microwave-safe bowl, melt chocolate with coconut oil in 30-second intervals, stirring until smooth.
- Step 3: Coat the Peppermint Patties
- Dip each frozen peppermint disc into the melted chocolate, coating fully.
- Let excess chocolate drip off and place back on the tray.
- Refrigerate for 15 minutes to set.
- Step 4: Serve & Store
- Enjoy immediately or store in an airtight container in the fridge for up to 2 weeks.
Notes
- dairy-Free Option: Use dairy-free butter and milk.
- Extra Minty: Add an extra ½ tsp of peppermint extract for a stronger flavor.
- Storage Tip: Freeze for up to 3 months for longer freshness.
Nutrition
- Calories: ~90 kcal
- Sugar: ~10g
- Sodium: ~5mg
- Fat: ~5g
- Saturated Fat: ~3g
- Unsaturated Fat: ~2g
- Trans Fat: ~0g
- Carbohydrates: ~12g
- Fiber: ~1g
- Protein: ~1g
- Cholesterol: ~5mg
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