Homemade Peppermint Patties: My Go-To Candy Recipe
The Smell of Peppermint, and Memories
Okay, fellow candy-lover, real talk — the scent of peppermint always drags me right back to childhood Christmases in my aunt Barb’s kitchen, where she’d make these homemade peppermint patties and threaten (with a wink) to revoke dessert privileges if we didn’t wait until they set. Guess what? We rarely did. Actually, I once fished a warm, gooey patty off the tray and sort of regretted nothing. If you’ve ever wanted to make something that looks way fancier than it is, and tastes like a thin mint’s delightfully plump cousin, boy oh boy, are you in for a treat here.
Why You’ll Absolutely Be Making These Again
I whip these up when I need a last-minute gift (or apologize for eating the last doughnut). My family goes wild for the snap of chocolate and that punchy, cooling middle. Even my cousin who claims to hate mint ends up pocketing a few “for later.” (Honestly, the hardest part is not eating all the filling straight from the bowl.) And, okay, not gonna sugarcoat it — I’ve messed up the dipping part plenty. Just means they look… homemade, right?
Here’s What You’ll Need (With My Swaps and Secrets)
- 2 cups powdered sugar (confectioners; but if you run out, I’ve blitzed granulated sugar in the blender, works in a pinch — not great, but passable)
- 2 tablespoons unsalted butter, room temp. My grandma always used salted; not terrible, but you may want to skip extra salt
- 2 teaspoons milk (whole or 2%; oat milk once snuck in and worked fine, too)
- 1/2 teaspoon peppermint extract (or more, but go gently — if you overdo it, things get toothpastey fast)
- 1 cup semi-sweet chocolate chips (honestly, use dark if you like that vibe; I did milk choc once, but it didn’t quite punch through the mint)
- 1 tablespoon coconut oil or shortening (optional — makes the choc shinier and easier to dip, but if you forget it, nobody’s going to riot)
Making the Magic, Step by Step (With Some Rambles)
- Take a mixing bowl and chuck in the powdered sugar, butter, milk, and peppermint. Use a fork first, then give up and switch to your hands; fair warning, it’ll look crumbly before it comes together. Don’t panic — just keep squishing.
- When you’ve got a soft, smoothish dough, taste a smidge (mandatory, honestly). If it feels super sticky, mix in another handful of powdered sugar. If it’s dry, a splash more milk. See? Easy.
- Pinch off pieces — about a big grape — roll into balls, and flatten gently between your palms. Shapes are supposed to be imperfect. I once used a shot glass for perfect rounds and the universe did not reward me.
- Set the discs on a parchment-lined tray. Pop ‘em in the freezer for 20-30 minutes. This’ll make dipping a breeze later. Or, well, less of a total mess.
- Meanwhile, melt the chocolate and coconut oil together. Microwave works but go slow; I do blasts of 15-20 seconds, stirring between, so I don’t scorch it (been there, done that… not worth it).
- Dunk each little mint disc in the chocolate with a fork, tapping to shake off excess. Place back on the tray, and—if you’re feeling fancy—sprinkle a bit of flaky salt, or crush up a candy cane while they’re still melty.
- Back in the fridge they go. 20 more minutes, and you’re golden. If you sneak one early and it’s gooey, well, you’re my kind of people.
Random Discoveries (How Not to Ruin Your Batch)
- If you add too much peppermint, you’ll genuinely regret it. Tastes like breath mints gone rogue.
- Once, I tried to melt chocolate directly in a pan on the stove and wound up with sad, burned lumps. Just… don’t. Use the microwave, or a double-boiler if you’re feeling organized.
- If your kitchen’s hot (looking at you, summer), keep the uncoated patties chilled between dips or you’ll end up with weird blobby shapes (not the end of the world, honestly, but worth knowing).
If You Wanna Mix It Up, Try These
- I swapped in orange extract for ‘mint’ by mistake once. Not great, but my sister claims she liked it? (Still, classic peppermint wins.)
- Used white chocolate for dipping during a snowstorm when nothing else was left. Pretty, but sooo sweet. Maybe go half dark and half white for a batch and live a little?
- Added a few drops of green food coloring to the filling for St. Paddy’s Day — no flavor change, looked festive, and confused my uncle who thought he was getting pistachio.
Don’t Sweat the Equipment
A fancy stand mixer? Nice, but I usually mix this with a sturdy fork or bare hands — bonus: peppermint-scented fingers. Don’t have parchment? Wax paper or even plastic wrap shoved flat-ish on a tray is fine. Not ideal, but it works in a crunch.
Storing These Beauties (Not That They Last Long)
Officially, these keep for a week in a sealed container in the fridge. Unofficially, I don’t think a full batch has ever survived twenty-four hours around here. You can freeze them for “later” but good luck with that self-control.
Serving Them: What I Do
Plop them on a crumpled bit of wax paper, pass them around with mugs of hot chocolate (or — don’t judge — a whiskey nightcap for the adults). Sometimes I slice them up and stick them in cookie dough… that’s… next level.
Gold Star Tips From Trial and (Occasional) Error
- I once hurried the chilling step “to save time” and wound up with swirl art instead of patties. Lesson: chill between each major stage. Trust me, it’s worth it.
- Bit too much powdered sugar? Just up the milk a *tiny* bit, not much, or it’s playdough all over again.
- Don’t stress if your chocolate layer’s a bit uneven. People will honestly just be thrilled you made them yourself (and if anyone comments… well, tell them to make their own next time!)
The Questions I Get Most (And Their Occasionally Rambling Answers)
- Q: Can I make these vegan? Absolutely! Swap in vegan butter and non-dairy milk. I found The PPK super helpful for vegan baking tips, if you want more ideas.
- Q: I don’t have peppermint extract, can I use oil? You sure can, just remember it’s way stronger — you’ll need much less. Start with a drop or two, mix, then taste. (No, I won’t tell.)
- Q: Can I double this recipe? I do it every December, but my mixer groans a bit. Just work in batches, or you’ll have powdered sugar snow all over your kitchen. Ask me how I know…
- Q: Can kids help? Oh yes, so much mess, but so much fun. Good job for letting the little ones shape the filling (and sneak tastes, because duh).
- Q: Where do you get your peppermint extract? Honestly? Sometimes just the baking aisle at Tesco here in town, but I love King Arthur Baking’s extracts — super strong, lasts ages.
And there you have it. If you make these and they vanish in a blink, well, we’re probably cut from the same cloth. Next time, I want to try dipping them in espresso chocolate — though, on second thought, maybe that’s pushing my caffeine limits a bit… Let me know how yours turn out, or send a pic if you want to make me jealous!
Ingredients
- 2 cups powdered sugar
- 1 1/2 tablespoons unsalted butter, softened
- 2 tablespoons heavy cream
- 1 teaspoon peppermint extract
- 1/8 teaspoon salt
- 8 ounces dark chocolate, chopped
- 1 teaspoon coconut oil (optional, for smooth chocolate coating)
Instructions
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1Line a baking sheet with parchment paper and set aside.
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2In a mixing bowl, beat together powdered sugar, butter, heavy cream, peppermint extract, and salt until a smooth, thick dough forms.
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3Roll about 1 tablespoon of dough into a ball, flatten it to form a disc, and place it on the prepared baking sheet. Repeat with the remaining dough.
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4Freeze the peppermint discs for 20 minutes until firm.
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5Melt the dark chocolate and coconut oil (if using) in a microwave-safe bowl in 30-second increments until smooth.
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6Dip each frozen peppermint disc into the melted chocolate, coating fully. Return to the baking sheet and refrigerate until the chocolate is set.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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