Homemade Peppermint Patties are a refreshing and decadent treat that will melt in your mouth. With a creamy minty filling encased in a rich chocolate shell, these patties are perfect for gifting, holiday celebrations, or satisfying your sweet tooth.
They’re surprisingly easy to make and taste even better than the store-bought version!
Kitchen Equipment Needed
- Mixing bowl
- Hand or stand mixer
- Rolling pin
- Parchment paper
- Baking sheet
- Microwave-safe bowl
- Fork or dipping tool
Ingredients
- 2 1/2 cups powdered sugar, sifted
- 2 tbsp unsalted butter, softened
- 2 tbsp heavy cream
- 1/2 tsp peppermint extract
- 1/4 tsp vanilla extract
- 1/8 tsp salt
- 2 cups semi-sweet or dark chocolate chips
- 1 tbsp coconut oil or vegetable shortening (optional, for melting chocolate)
Directions
- Prepare the Filling: In a mixing bowl, beat the powdered sugar, softened butter, heavy cream, peppermint extract, vanilla extract, and salt until a thick, smooth dough forms.
- Shape the Patties: Roll the dough into small balls (about 1 inch in diameter) and flatten them into discs. Place the discs on a parchment-lined baking sheet.
- Chill the Filling: Refrigerate the patties for 30 minutes, or until firm.
- Melt the Chocolate: In a microwave-safe bowl, melt the chocolate chips with coconut oil in 30-second intervals, stirring between each, until smooth.
- Dip the Patties: Using a fork or dipping tool, dip each peppermint disc into the melted chocolate, ensuring it is fully coated. Let excess chocolate drip off before placing the patty back on the parchment paper.
- Set the Chocolate: Allow the patties to set at room temperature or refrigerate them for 15-20 minutes until the chocolate hardens.
- Serve and Enjoy: Store the patties in an airtight container in the refrigerator for up to 2 weeks.
Prep Time
20 minutes
Chill Time
30 minutes
Total Time
50 minutes
Nutrition (Per Serving)
- Calories: 120
- Protein: 1g
- Carbohydrates: 18g
- Fat: 5g
- Fiber: 1g
Expert Tips
- Adjust Mint Flavor: Add more peppermint extract if you prefer a stronger mint flavor, but add it gradually to avoid overpowering.
- Smooth Edges: Use a small cookie cutter to trim the edges of the discs for perfectly round patties.
- Decorate: Sprinkle crushed candy canes or drizzle white chocolate on top for a festive look.
FAQs
Can I use white chocolate instead of dark chocolate? Yes, white chocolate works well for a sweeter variation.
How do I prevent the chocolate from seizing? Ensure all utensils and bowls are dry, and add coconut oil to help keep the chocolate smooth.
Can I freeze the peppermint patties? Absolutely! Freeze them in an airtight container with parchment paper between layers for up to 3 months.
Storing & Reheating
- Refrigerator: Store in an airtight container for up to 2 weeks.
- Freezer: Freeze for up to 3 months. Let them thaw at room temperature before serving.
Substitutions & Variations
- Vegan: Use dairy-free butter, cream, and chocolate.
- Gluten-Free: This recipe is naturally gluten-free.
- Flavor Twist: Substitute peppermint extract with orange, almond, or vanilla for different flavors.
Homemade Peppermint Patties
Homemade Peppermint Patties are a refreshing and decadent treat that will melt in your mouth. With a creamy minty filling encased in a rich chocolate shell, these patties are perfect for gifting, holiday celebrations, or satisfying your sweet tooth.
Equipment
- - Mixing bowl
- - Hand or stand mixer
- - Rolling pin
- Parchment paper
- - Baking sheet
- - Microwave-safe bowl
- - Fork or dipping tool
Ingredients
- - 2 1/2 cups powdered sugar sifted
- - 2 tbsp unsalted butter softened
- - 2 tbsp heavy cream
- - 1/2 tsp peppermint extract
- - 1/4 tsp vanilla extract
- - 1/8 tsp salt
- - 2 cups semi-sweet or dark chocolate chips
- - 1 tbsp coconut oil or vegetable shortening optional, for melting chocolate
Instructions
- **Prepare the Filling:** In a mixing bowl, beat the powdered sugar, softened butter, heavy cream, peppermint extract, vanilla extract, and salt until a thick, smooth dough forms.
- **Shape the Patties:** Roll the dough into small balls (about 1 inch in diameter) and flatten them into discs. Place the discs on a parchment-lined baking sheet.
- **Chill the Filling:** Refrigerate the patties for 30 minutes, or until firm.
- **Melt the Chocolate:** In a microwave-safe bowl, melt the chocolate chips with coconut oil in 30-second intervals, stirring between each, until smooth.
- **Dip the Patties:** Using a fork or dipping tool, dip each peppermint disc into the melted chocolate, ensuring it is fully coated. Let excess chocolate drip off before placing the patty back on the parchment paper.
- **Set the Chocolate:** Allow the patties to set at room temperature or refrigerate them for 15-20 minutes until the chocolate hardens.
- **Serve and Enjoy:** Store the patties in an airtight container in the refrigerator for up to 2 weeks.
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