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These homemade peppermint patties are miles ahead of anything you’ll find at the store, and making them is a breeze. They’re soft and pillowy, packed with mint chocolate flavor that will leave you wanting more!
‘Tis the season for peppermint! If you love all things minty, try these other amazing dessert recipes: peppermint meltaways, peppermint cheesecake, or peppermint candy cane brownies!
Easy Homemade Peppermint Patties
These homemade peppermint patties are a delicious treat that is perfect for any time of year. (But especially the holidays!) They’re made with just a few simple ingredients and are easy to make from scratch. The peppermint filling is creamy and flavorful, and the chocolate coating is rich and decadent. You’re going to love every bite!
These homemade peppermint patties are better than store-bought ones because they are made with fresh, high-quality ingredients. This means that they have a more intense peppermint flavor and a richer chocolate coating! (And they’re easy to customize, so use your favorite type of chocolate!)
Ingredient List
- Sweetened Condensed Milk: Any dessert made with condensed milk is a winner! This is what makes the filling creamy and delicious.
- Peppermint Extract: So the patties have that cool, minty flavor.
- Powdered Sugar: Helps hold the filling together and makes it nice and smooth. It also adds sweetness to balance out the minty flavor.
- Semi-Sweet Chocolate: Coats the patties and makes them irresistible.
- Coconut Oil: This gets mixed in with the melted chocolate. It makes it easier to dip the patties in and gives them a nice shine.
Tips and Variations
- The amount of peppermint can be adjusted according to your preferences, but the recipe card is written to have the patties have a strong peppermint flavor.
- The amount of powdered sugar will vary depending on the humidity in your area. If necessary, add additional powdered sugar until the dough is not sticky and is like a soft playdough.
- Adjust the thickness to your liking! If you like a nice, thick peppermint treat then roll the dough closer to 1/2-inch rather than 1/4-inch. 1/4-inch will be thinner, like store-bought peppermint patties.
- If you don’t have a 1-inch cookie cutter, I have seen people use a little medicine cup. It’s the perfect size and most people have one on hand. You can also use different sizes of circle cutters, it all depends on your preference.
- If you use candy melts instead of chocolate chips, omit the coconut oil. This will give you a harder shell of chocolate, but the candy melts will still melt nicely and be easy to dip in.
- You may use milk chocolate or white chocolate if you prefer. Add a drizzle of chocolate over the top or sprinkle with festive sprinkles!
Storing Leftovers
Store leftover patties in the fridge for up to 3 weeks, or in the freezer for up to 3 months. Keep in an airtight plastic bag or in an airtight container.
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Add the sweetened condensed milk and peppermint extract to a large bowl and beat with a hand mixer until combined.
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Add 4 cups of the powdered sugar and mix on low speed until the powdered sugar is absorbed. Increase the speed and beat until smooth. If the dough is sticky, add the remaining ¼ cup of powdered sugar. More powdered sugar may be necessary, depending on the humidity of your climate. The dough should be a soft playdough texture, but not be sticky at all.
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Dust a clean surface with powdered sugar and roll out the dough until it is ¼-½ inch thick, depending on how thick you’d like your patties. Use a 1-inch circle cookie cutter to cut out circles of dough. Place them on a parchment-lined baking sheet and combine the scraps of dough. Roll out the remaining dough and cut out more patties until no dough is left.
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Cover the baking sheet with plastic wrap and place the patties in the fridge to chill for an hour.
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When the patties are nearly done chilling, add the chocolate chips and coconut oil to a medium-sized bowl. Heat in the microwave in 30-second increments. Stir between heating until all the chocolate is completely melted.
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Use a fork to dip the chilled patties completely in the chocolate. Tap the fork on the side of the bowl to tap off the excess chocolate before transferring the pattie back to the baking sheet.
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Let the patties chill for 30-40 minutes in the fridge, or until the chocolate is set. Keep chilled until serving.
Calories: 132kcalCarbohydrates: 24gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 1mgSodium: 1mgPotassium: 56mgFiber: 1gSugar: 22gVitamin A: 5IUVitamin C: 0.001mgCalcium: 6mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.