There’s something magical about biting into a homemade peppermint patty and experiencing that perfect balance of cool mint filling surrounded by rich dark chocolate. These Homemade Peppermint Patties deliver all the refreshing satisfaction of the store-bought favorite, but with the superior taste and quality that only comes from making them yourself. With a smooth, creamy peppermint center that melts on your tongue and a crisp chocolate shell that snaps with each bite, these treats are surprisingly simple to make and infinitely more delicious than their commercial counterparts. This recipe yields 24 perfectly portioned patties that are ideal for sharing, gifting, or keeping all to yourself.
Serving Quantity: Makes 24 peppermint patties
Ingredients
For the peppermint filling:
- 4 cups powdered sugar
- 3 tablespoons softened butter
- 3 tablespoons heavy cream
- 1 teaspoon peppermint extract
- 1/4 teaspoon vanilla extract
- Pinch of salt
For the chocolate coating:
- 12 ounces dark chocolate chips or chopped dark chocolate
- 2 tablespoons coconut oil or vegetable shortening
Equipment Needed
You’ll need a large mixing bowl, electric mixer or wooden spoon, baking sheets, parchment paper, a double boiler or microwave-safe bowl, and a fork for dipping. Having a small cookie scoop can help ensure uniform patties, though it’s not essential.
Preparing the Peppermint Filling
Start by combining the powdered sugar, softened butter, heavy cream, peppermint extract, vanilla extract, and salt in a large mixing bowl. Using an electric mixer on low speed, blend the ingredients until they form a smooth, cohesive mixture. If the mixture seems too dry and crumbly, add cream one teaspoon at a time until it holds together. If it’s too wet and sticky, gradually add more powdered sugar until you achieve a moldable consistency similar to play dough.
The filling should be smooth enough to roll but firm enough to hold its shape. Taste the mixture and adjust the peppermint extract if you prefer a stronger mint flavor, keeping in mind that the chocolate coating will mellow the intensity slightly.
Shaping the Patties
Line two baking sheets with parchment paper. Take portions of the peppermint mixture and roll them into balls about 1 inch in diameter. Place these balls on the prepared baking sheets, leaving space between each one. Using the bottom of a glass or your palm, gently flatten each ball into a disc about 1/4 inch thick and 1.5 inches in diameter.
The key to professional-looking patties is consistency in size and thickness. Try to make them as uniform as possible, as this will ensure even chocolate coating and consistent appearance. Once all patties are shaped, place the baking sheets in the refrigerator for at least 30 minutes to firm up the filling.
Preparing the Chocolate Coating
While the peppermint patties chill, prepare your chocolate coating. If using a double boiler, bring water to a gentle simmer in the bottom pot and place the chocolate and coconut oil in the top pot. Stir frequently until the chocolate is completely melted and smooth. If using a microwave, place the chocolate and coconut oil in a microwave-safe bowl and heat in 30-second intervals, stirring between each interval until smooth.
The coconut oil helps create a glossy finish and prevents the chocolate from becoming too thick. Make sure the chocolate is warm but not hot when you begin dipping, as too-hot chocolate can melt the peppermint centers.
Dipping and Coating
Remove the chilled patties from the refrigerator. Working with one patty at a time, use a fork to lower it into the melted chocolate, ensuring it’s completely submerged. Lift the patty with the fork, allowing excess chocolate to drip back into the bowl. Gently tap the fork against the side of the bowl to remove additional excess chocolate.
Carefully slide the coated patty off the fork onto a parchment-lined baking sheet using a knife or another fork to help guide it. The chocolate should form a thin, even coating around the entire patty. Repeat this process with all remaining patties, reheating the chocolate gently if it begins to thicken during the dipping process.
Final Setting and Storage
Once all patties are coated, refrigerate them for at least 20 minutes to allow the chocolate to set completely. The finished patties should have a firm chocolate shell that snaps when bitten and a creamy, cool peppermint center.
Store your homemade peppermint patties in an airtight container in the refrigerator for up to two weeks. For longer storage, they can be frozen for up to three months. Allow frozen patties to come to room temperature for about 10 minutes before serving for the best texture and flavor.
Tips for Success
For the smoothest filling, ensure your butter is properly softened before mixing. If your peppermint extract is particularly strong, start with less and add more to taste. When working with the chocolate, maintain a consistent temperature to avoid streaking or blooming on the finished patties. If the chocolate becomes too thick during dipping, reheat it gently or add a small amount of additional coconut oil.
These homemade peppermint patties make wonderful gifts when placed in decorative boxes or bags, and they’re perfect for holiday entertaining or any time you crave that classic combination of mint and chocolate.
