Cool, creamy, and coated in rich chocolate, peppermint patties are the ultimate homemade indulgence. This festive candy beats store-bought with its thick shell and fresh, minty center.
Perfect for holidays or sweet gifts, these peppermint patties strike a balance between rich chocolate and a refreshing peppermint punch. They’re easy to make and impossible to stop at just one.
Inside the Peppermint Patties: Main Ingredients That Matter
- Sweetened condensed milk – Creates the smooth, creamy base for the peppermint center. Its sweetness balances the sharpness of the mint.
- Peppermint extract – Delivers that iconic cool, minty flavor that defines this treat.
- Powdered sugar – Thickens the filling into a pliable dough and adds structure for easy cutting and dipping.
- Semi-sweet chocolate chips – Melts into a luscious coating that contrasts perfectly with the cool interior.
- Shortening – Thins the chocolate for smooth dipping and gives the shell a glossy, firm finish.
Let’s Make Them! Steps to Homemade Peppermint Patties
Begin by blending sweetened condensed milk with peppermint extract for a burst of flavor. Gradually mix in powdered sugar until a thick dough forms, then knead until it becomes stiff and easy to shape.
Roll out the dough and cut into small, round discs—about 1 ¼ inches wide. Let them dry for at least two hours on each side to firm up the centers, which is key for smooth chocolate coating.
Meanwhile, melt the chocolate and shortening together until silky and smooth. Using a fork, dip each patty into the chocolate, flip to coat, then let the excess drip off before setting them on wax paper to harden.
Pro Tips for Peppermint Patty Perfection
Drying time is everything—don’t rush it. Letting both sides of the patties air-dry ensures they hold their shape when dipped in warm chocolate. If they’re too moist, they’ll fall apart in the coating process.
Using a wine bottle cap as a cutter keeps the size consistent and small enough for easy dipping. For a cleaner finish, keep your dipping chocolate warm but not too hot, and stir often to avoid burning.
For a twist, swap semi-sweet chocolate with dark chocolate for a more intense cocoa flavor or try white chocolate for a fun, snowy holiday version. You can also add a drop of green food coloring to the filling for a seasonal touch.
Keep the Cool Going: Storing Your Peppermint Patties
These peppermint patties store beautifully. Once the chocolate has hardened, layer them between sheets of wax paper in an airtight container.
They’ll stay fresh in the fridge for up to two weeks and can be frozen for up to two months. When ready to enjoy, thaw in the fridge overnight to avoid condensation affecting the chocolate shell.
Peppermint Patties
Ingredients
- 1 tablespoon peppermint extract
- 6 cups powdered sugar
- 4 to 6 tablespoons shortening
- 24 to 32 ounces semi-sweet chocolate chips
- 14 ounces sweetened condensed milk
Instructions
- In a large mixing bowl, stir together the sweetened condensed milk and peppermint extract until fully blended. Gradually incorporate the powdered sugar, beating continuously to form a thick mixture. Turn the mixture out onto a flat surface dusted with powdered sugar and knead until a stiff dough forms; incorporate additional sugar if the texture remains sticky. Roll the dough to a uniform thickness of 1/4 inch and use a small circular cutter (approximately 1¼ to 1½ inches in diameter) to shape the patties—avoid larger sizes as they are prone to breaking during dipping. Arrange the cut patties on a flat surface and allow them to dry thoroughly for a minimum of two hours per side to achieve the necessary firmness. In a double boiler, melt the chocolate chips together with the shortening, using one tablespoon of shortening per six ounces of chocolate, and stir constantly until the mixture becomes smooth. Maintain the melted chocolate at a warm temperature suitable for dipping. To coat the patties, position one on a long, three-pronged fork and submerge it in the chocolate—ideally at a depth of no more than 1½ inches—flipping to ensure even coverage. Remove the patty by lifting it with the fork beneath, gently shake to remove excess chocolate, and transfer to waxed paper. Allow the patties to set until fully hardened.
