Peppermint Patties

The first time I made homemade peppermint patties, a crisp December wind rattled the windows while I worked, filling my small kitchen with a sharp, invigorating aroma. There was something undeniably cheering about the way cool mint tangled with the scent of melting chocolate. As I spooned pale filling onto parchment, I caught myself humming absentmindedly—proof that some recipes just work a sort of quiet magic. Forget the store-bought kind: making these yourself is a little celebration in the middle of ordinary life.

I brought a batch of peppermint patties to a movie night at a friend’s place, expecting maybe a polite nibble or two. Instead, they vanished between popcorn refills, leaving a faint chocolatey scent and a conspiratorial grin on everyone’s faces—apparently, homemade beats any theater candy.

Ingredients

• Powdered Sugar: Sift it well so your peppermint filling turns out silky and lump-free—trust me, you don’t want gritty mints.
• Unsalted Butter: Soft butter blends into the sugar for that rich, creamy texture inside each patty.
• Peppermint Extract: Use pure extract for the cleanest mint flavor, and remember: a few drops go a long way.
• Heavy Cream: This is the secret to a dough that’s easy to shape but not sticky—add slowly so you hit the sweet spot.
• Salt: Just a pinch wakes up all the flavors and keeps things balanced, not too sweet.
• Dark Chocolate: A higher cocoa percentage brings out a deep, grown-up richness—chop it so it melts smoothly.
• Coconut Oil (optional): I learned the hard way that a splash makes the chocolate silky and glossy, less likely to crack.

Instructions

Make the Minty Dough:

In a mixing bowl, cream together powdered sugar, soft butter, peppermint extract, heavy cream, and salt until it comes together in a smooth, pliable ball. If it sticks to your hands, sprinkle in a bit more powdered sugar.

Shape and Chill:

Take small scoops of the dough, roll them, and press into discs about a quarter inch thick on parchment—expect to get a finger or two minty. Slide the tray into the freezer for about 25 minutes until the patties are just firm.

Prepare the Chocolate Coating:

Gently melt the dark chocolate (with coconut oil if using) in a heatproof bowl over simmering water, stirring until glossy and smooth. The aroma at this step is outrageous.

Dip the Patties:

Drop each frozen mint disc into the melted chocolate and use a fork to lift them out, letting extra chocolate drip before setting them back on the paper. Work quickly, or the centers will soften in your hands.

Chill and Finish:

Return the chocolate-coated patties to the fridge for at least 15 minutes so everything sets up and snaps cleanly when you bite in.

Save to Pinterest

There’s a certain thrill in watching a tray of glossy, just-set patties disappear before you even get them into a tin—once, my neighbor popped by for coffee, and we found ourselves sharing stories and peppermint patties until only crumbs were left.

Making Peppermint Patties for the Holidays

During winter, I like to sprinkle a little crushed peppermint candy or flaky salt onto the chocolate before it hardens. It’s a small touch that adds crunch and makes them sparkle on the cookie tray—and it always gets a smile at family gatherings.

Finding the Right Balance of Mint

Not everyone loves the same level of mint, so I sometimes start with a little less extract, then knead in more if I want a zingier bite. If you go too strong, don’t panic: a quick dusting of extra sugar on your hands can mellow things out as you shape the filling.

Troubleshooting and Storing Your Patties

If any patties crack or aren’t picture-perfect, don’t fret—they’re still delicious, and honestly, a little rustic charm just says homemade. Store the finished sweets in a lidded container, and tuck in parchment between layers to keep them separate.

• If you want to make them vegan, sub in coconut cream and dairy-free butter—the texture stays dreamy.
• A quick chill before serving triples the refreshing factor.
• For gifts, line a tin with parchment and stack them gently so the chocolate stays shiny and smudge-free.

Save to Pinterest

Light, cool peppermint and bittersweet chocolate are a little luxury worth making at home. These patties always seem to bring people together—even if it’s just for the last one on the plate.

Recipe Questions & Answers

→ How do I prevent the filling from being too sticky?

Beat powdered sugar with the butter and cream until smooth, then add more powdered sugar a tablespoon at a time until the mixture is pliable but not sticky. Chilling the discs before dipping helps them hold their shape and reduces stickiness.

→ What type of chocolate works best for coating?

Use dark chocolate 60–70% cocoa for a good balance of bitterness and sweetness. Melt gently over simmering water and stir in a little coconut oil if you want a glossier, smoother coating.

→ How can I make a dairy-free version?

Substitute dairy-free butter and coconut cream for the filling, and choose a dairy-free dark chocolate for coating. These swaps preserve texture and mint flavor while keeping the patties plant-based.

→ Can I freeze the patties?

Freeze the chilled patties in a single layer on parchment, then transfer to an airtight container. Thaw in the refrigerator briefly before serving to avoid condensation on the chocolate.

→ Any tips for a festive finish?

Before the chocolate sets, sprinkle crushed peppermint candy, chopped candy canes, or flaky sea salt for color and texture. Work in small batches so the topping adheres before hardening.

→ How long do they keep in storage?

Store in an airtight container in the refrigerator for up to two weeks. For best texture, let patties sit at cool room temperature a few minutes before serving.