One frosty December afternoon, I stopped by a tiny roadside shop on our drive to visit my eldest daughter. The shop’s window display was filled with handmade candies wrapped in shiny foil—each one glistening like a little snowflake. The kind woman behind the counter offered me a sample of her peppermint patties. I can still recall the moment I bit into that treat: the cool, minty center melting on my tongue, followed by the bittersweet snap of dark chocolate. It was such a pure, simple pleasure that I wanted to bring that same joy home to my family.
That winter was especially chilly, and baking always warmed our kitchen. I decided to try making my own peppermint patties, using a recipe my late mother-in-law once shared with me years ago. The first batch came out a little lopsided, but my grandchildren devoured them anyway, giggling at the funny shapes. Over time, I’ve refined the technique until they’re not only beautiful but also perfectly balanced in flavor.
Now, every year when the holidays roll around, I pull out this recipe. These patties remind me of cozy evenings with my husband, cups of tea in hand, and a plate of these little delights between us. They’re also one of my favorite treats to box up as homemade gifts for neighbors and friends—something about sharing a simple, handcrafted sweet makes the season brighter.
If you’ve never tried making candy at home, don’t be intimidated. This recipe is straightforward and forgiving. You don’t need fancy equipment or candy thermometers, and the reward is a batch of peppermint patties that taste far better than any store-bought version.
Short Description
Cool, minty centers wrapped in smooth dark chocolate—these peppermint patties are refreshingly sweet, easy to make, and perfect for gifting or enjoying as a homemade holiday treat.
Key Ingredients
- ¾ cup sweetened condensed milk
- 1¼ teaspoons peppermint extract
- ⅛ teaspoon vanilla extract
- 4 cups powdered sugar, plus extra for sprinkling
- 2 cups dark melting/dipping chocolate
- Sprinkles (optional, for decorating)
Tools Needed
- Stand mixer or hand mixer
- Mixing bowls
- Parchment paper
- Rolling pin
- 1 to 1½-inch cookie cutter or small glass
- Fork for dipping
- Baking sheet
Cooking Instructions
Step 1: Make the Filling
In a stand mixer bowl, combine the sweetened condensed milk, peppermint extract, and vanilla extract. With the mixer on low speed, gradually add half the powdered sugar. Continue adding the remaining powdered sugar bit by bit until a dough forms.
Step 2: Knead and Roll
Sprinkle about 3 tablespoons of powdered sugar over a large sheet of parchment paper. Turn out the dough and knead it a few times until smooth. Roll it into a ½-inch thick circle, dusting the top with more powdered sugar to prevent sticking.
Step 3: Cut the Patties
Use a cookie cutter or the rim of a small glass to cut circles from the dough. If the dough becomes too soft or sticky, place it in the freezer for 15 minutes to firm up, then continue cutting. Arrange the patties on a parchment-lined baking sheet. Freeze for 15 minutes.
Step 4: Dip in Chocolate
Melt the dark chocolate in a microwave-safe bowl in 30-second increments, stirring after each interval until smooth. Let it cool slightly for 3–4 minutes so it’s not too hot. Using a fork, dip each peppermint patty into the chocolate, flip to coat both sides, and return it to the parchment-lined sheet. Sprinkle with decorations if desired.
Step 5: Set and Serve
Refrigerate the coated patties for 20 minutes, or until the chocolate is firm. Serve chilled or at room temperature.
Why You’ll Love This Recipe
Cool Minty Flavor: The refreshing peppermint filling pairs beautifully with dark chocolate.
No Bake: Easy enough for beginners—no oven or candy thermometer required.
Homemade Elegance: They look beautiful with or without sprinkles, perfect for gift boxes or party platters.
Kid-Friendly: Simple steps make this a fun family kitchen project.
Customizable: Adjust the peppermint strength to your taste or try different toppings for festive flair.
Mistakes to Avoid & Solutions
Dough Too Sticky: If the dough sticks to your hands or the rolling pin, add a tablespoon of powdered sugar at a time until it firms up.
Warm Dough Melting While Cutting: Chill the dough in the freezer for 10–15 minutes before cutting to keep the shapes neat.
Chocolate Too Hot: If the chocolate is too warm, it may melt the patties. Let it cool for a few minutes after melting before dipping.
Clumpy Chocolate Coating: Stir the chocolate thoroughly and dip one patty at a time, tapping the fork gently on the bowl to let excess drip off.
Bloomed Chocolate (White Streaks): Ensure patties are well-chilled before dipping and avoid drastic temperature changes.
Serving and Pairing Suggestions
Arrange them on a holiday dessert platter alongside shortbread cookies and spiced nuts.
Pair with hot cocoa, peppermint tea, or a cup of freshly brewed coffee.
Wrap individually in parchment or foil and place in small gift boxes for thoughtful presents.
Add them as a refreshing after-dinner treat at your next dinner party.
Storage and Reheating Tips
Refrigerator: Store patties in an airtight container in the fridge for up to 2 weeks.
Freezer: Freeze in a sealed container with parchment between layers for up to 2 months.
Room Temperature: If your home is cool and dry, they can sit at room temperature for a few days, but refrigeration keeps them freshest.
No Reheating Needed: Serve chilled or allow to sit out for 10 minutes to soften slightly before eating.
FAQs
Can I use milk chocolate instead of dark chocolate?
Yes, but the filling is quite sweet, so dark chocolate balances it better.
What if I don’t have peppermint extract?
Substitute with mint extract, but start with half the amount and taste as you go—it can be stronger.
Can I make the patties ahead of time?
Absolutely. Freeze them after dipping, then thaw in the refrigerator overnight before serving.
Why are my patties cracking during dipping?
The filling might be too cold or frozen solid. Let them rest at room temperature for 2–3 minutes before dipping.
Can I color the filling for holidays?
Yes! Add a drop or two of gel food coloring to the dough for a festive touch—try pink for Valentine’s or green for St. Patrick’s Day.
Tips & Tricks
Dust the cookie cutter lightly with powdered sugar to prevent sticking.
Work in small batches so the patties stay firm and easy to dip.
If your kitchen is warm, keep the uncoated patties in the fridge while dipping others.
For extra shine, add 1 teaspoon of vegetable oil to the melted chocolate.
Decorate with crushed candy canes or edible glitter for a holiday-ready finish.
Recipe Variations
Coconut-Mint Patties: Add ½ cup of finely shredded coconut to the dough for texture and tropical sweetness.
Mocha Peppermint Patties: Stir 1 teaspoon of instant espresso powder into the filling for a subtle coffee kick.
White Chocolate Patties: Swap dark chocolate for white chocolate and sprinkle with red sugar for a festive look.
Spicy Mint Patties: Add a pinch of cayenne pepper to the chocolate coating for a surprising warmth.
Nutty Crunch Patties: Press finely chopped toasted almonds onto the chocolate before it sets for added crunch.
Final Thoughts
Candy-making always seemed intimidating to me years ago, but these peppermint patties proved that sometimes the simplest recipes bring the most delight. There’s something rewarding about watching each little round get its glossy chocolate coat, knowing you’ve made it with your own hands. I still find joy in seeing my grandkids sneak one off the tray while it’s cooling in the fridge.
I love that these patties let me capture that old-fashioned candy-shop charm without spending hours in the kitchen. They’re proof that homemade sweets can be approachable, budget-friendly, and truly special. Each batch carries memories of shared laughter in my kitchen and little chocolate smudges on small, happy faces.
Whether you make them for the holidays, as thoughtful gifts, or simply for an afternoon pick-me-up, these peppermint patties bring a refreshing bite of cool mint and dark chocolate comfort.
Peppermint Patties
Ingredients
- ¾ cup sweetened condensed milk
- 1¼ teaspoons peppermint extract
- ⅛ teaspoon vanilla extract
- 4 cups powdered sugar plus extra for sprinkling
- 2 cups dark melting/dipping chocolate
- Sprinkles optional, for decorating
Instructions
- Combine sweetened condensed milk, peppermint extract, and vanilla in a stand mixer, then gradually mix in powdered sugar until a dough forms.
- Sprinkle powdered sugar on parchment paper, knead the dough until smooth, and roll it to ½-inch thickness, dusting with more sugar to prevent sticking.
- Cut into small circles with a cookie cutter or glass; if the dough softens, freeze for 15 minutes before cutting. Arrange patties on a parchment-lined sheet and freeze for another 15 minutes.
- Melt dark chocolate in 30-second microwave intervals, stirring until smooth, then let cool for 3–4 minutes.
- Dip each patty in chocolate with a fork, coat both sides, and return to the sheet. Add sprinkles if you like.
- Refrigerate for 20 minutes until the chocolate sets, then serve chilled or at room temperature.
