I’m just going to say it: when I was a kid, store-bought peppermint patties were my “secret” treat. Like, the kind you sneak from the bulk bin hoping nobody spots you but also wishing someone asks so you can gush about how good they are. Years later, I stumbled over a homemade version at a friend’s house (it was honestly a bit lumpy looking, but, geez, the flavor). So naturally—I had to try making my own. Now? I make them every Christmas; well, and occasionally in July, because who says peppermint is just for winter? Side note: one time I accidentally used peppermint extract instead of spearmint—let’s just say the kids’ faces were…memorable.
Why I Keep Coming Back to These Peppermint Patties
I whip these up when I’m craving something a little fancy but can’t be bothered with a million steps; plus, my family basically circles the kitchen like sharks as soon as they spot the parchment coming out. My sister claims they’re “refreshingly more-ish”—and she’s not exactly generous with praise. I love them most after dinner, crushing one with a mug of (probably too strong) coffee. Oh, and I used to have trouble with the chocolate cracking—so if yours looks a bit patchy, it’s normal, promise.
Gathering the Ingredients (a Little Room for Improvising)
- 2 cups powdered sugar (sometimes I run out and finish up with a bit of regular granulated—it works, just takes more elbow grease)
- 2 tablespoons unsalted butter, softened (honestly, salted works in a pinch; just skip adding any extra salt)
- 2 teaspoons peppermint extract (I know some folks love spearmint or even a cheeky hit of vanilla to mellow things; go wild)
- 2 tablespoons heavy cream (I’ve dodged this with half-and-half or even milk—it’s fine, slightly less rich)
- Pinch of salt (My grandmother swore by sea salt flakes, but whatever’s handy is cool)
- 200g (about 7oz) dark or semi-sweet chocolate (chocolate chips or baking bars—anything that says ‘melting’ on the pack is ideal)
- 1 tablespoon coconut oil (totally optional, but it makes the chocolate glaze a bit shinier and easier to dip)
How I Actually Make ‘Em
- In a mixing bowl, toss in your powdered sugar, butter, peppermint extract, cream, and a pinch of salt. Mix it up! A hand mixer is lovely, but I’ve mashed it all with a wooden spoon before when distractions (dogs/kids/you name it) kept me from finding the attachments. Eventually, it’ll start to clump—don’t panic; keep going till it’s kind of like playdough. Or old-school fudge consistency.
- Now, grab a handful—well, a tablespoon’s worth—of the mixture, roll it between your palms real quick, then flatten into little discs (the size of a two-pound coin or about an inch and a half across). Line ‘em up on parchment paper. I’ve used wax paper in a pinch; can’t say it’s ideal, but it gets the job done.
- Stick the tray in the freezer for 20–30 minutes. Here’s where you can sneak a tiny nibble (quality control, right?). This chill step helps them hold up better when dunking in chocolate; don’t skip it no matter how tempting it is to rush.
- Melt your chocolate (and coconut oil, if using) in short 20-second microwave bursts, stirring each time, or on the stovetop over a little pot of simmering water. Both work. Don’t stress about fancy double boilers—just use a glass mixing bowl sat over a saucepan. Pro tip: don’t let water get into the chocolate or it goes weird and grainy; learned the hard way.
- Now—dip! Drop each cold peppermint disc into the melted chocolate, fish it out with a fork, tap off the extra, and lay it back on the parchment. I always make a royal mess here. If the chocolate thickens up, give it another quick zap to loosen.
- Let them chill on the counter, or fridge ‘em if you’re impatient (hi, that’s me). Once set, pile into a tin or—if you can wait—serve them right away.
Honestly Useful Notes (I’ve Been There…)
- If your mixture seems way too sticky, add a bit more powdered sugar. If it’s crumbly, a splash more cream (or milk) brings it together.
- I once thought using room temp butter would make things go faster. It did—but oh man, it also made my filling kind of greasy. Cold-ish butter is actually better, weirdly enough.
- Chocolate blooms (those strange white swirls) if it’s too hot or cools too slowly. Doesn’t affect taste, but my youngest calls them “ghost patties.”
Fun Variations I’ve Tried (and Flopped)
- A swirl of orange zest in the filling. Really nice if you want festive vibes but honestly, the chocolate/orange thing isn’t everyone’s cup of tea.
- White chocolate coating. Looks pretty but comes out way sweeter (almost toothache territory) and not quite as crisp.
- I tried crushed candy cane sprinkled on top; looks festive but got oddly sticky after a day. Actually, skip that one unless you’re serving right away.
Equipment—and Handy Workarounds
- Mixing bowl (if you don’t have a stand mixer, totally fine—a sturdy spoon plus a bit of muscle does it!)
- Parchment or wax paper (but even a clean nonstick baking sheet will do, as long as you can peel the patties off)
- Microwave or small saucepan for melting chocolate; heck, I’ve seen someone use a candle warmer (not recommended, but resourceful!)
- Fork for dipping (lost my fancy candy tool years ago—never missed it)
How Long Do They Keep? Real Talk
In theory, they’ll last a week in an airtight tin or Tupperware in the fridge. Realistically, in my house? Maybe a day, two if I hide them behind the yogurt. You can also freeze them for a month; just pop them out about 5 minutes before eating. Read more about homemade candy storage here.
Serving ‘Em Up—Our Traditions
I love plopping one (okay, maybe two) on a saucer beside coffee or hot chocolate. My eldest dunks hers right in the mug; can’t argue with that logic. At Christmas, we put them out after pretty much every meal with tangerines and—don’t laugh—crackers for some reason. Old family thing I suppose.
What I Wish I’d Known (Pro Tips, Sort Of)
- Don’t try to double-dip the chocolate for a “thicker shell”—it gets messy fast and won’t set right.
- I once skipped insurance parchment—big mistake, chocolate glued patties everywhere. Clean-up took ages.
- Let the patties chill hard before dunking or they fall apart in chocolate and then you eat ugly (but delicious) scraps for days.
Some Questions I Actually Get (and Honest Answers)
- Is coconut oil essential?
- Nope! It just makes the coating a bit smoother. Sometimes I forget, and it’s totally fine, just not as glossy.
- Can I use almond or oat milk?
- Sure, though the texture’s slightly less creamy. Actually, I find almond milk okay, but oat can go a bit gluey if you add too much.
- How do I get the perfect circle?
- I use my hands but seen people use cookie cutters or even bottle caps. Doesn’t matter much, really.
- My chocolate cracked—what gives?
- It happens if the patties are freezing cold and chocolate’s too hot. Let patties sit a couple minutes after pulling from the freezer. Or just embrace the crackle (extra character!).
- Why no thermometer?
- Well, frankly, I always lose mine. If your chocolate’s smooth and not steaming, you’re golden. King Arthur Baking explains tempering chocolate if you want to go pro.
By the way, once—totally unrelated—I tried making a version with chili powder thinking I’d found a life-changing combo. Results: divisive. My neighbor declared it “wildly brave,” which, as you probably guessed, does not mean delicious. Anyway, stick with peppermint for starters. Give it a whirl, and let me know if your family eats them as fast as mine!
Ingredients
- 2 cups powdered sugar
- 2 tablespoons unsalted butter, softened
- 2 teaspoons peppermint extract
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups dark chocolate chips
- 1 tablespoon coconut oil
Instructions
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1In a medium bowl, mix together powdered sugar, softened butter, peppermint extract, heavy cream, vanilla extract, and salt until a smooth, thick dough forms.
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2Scoop tablespoon-sized portions of dough and roll into balls. Flatten each ball into a disc and place on a parchment-lined baking sheet.
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3Freeze the peppermint discs for 20 minutes to firm them up.
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4In a microwave-safe bowl, melt dark chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
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5Dip each peppermint disc into the melted chocolate, coating evenly. Let excess chocolate drip off, then return to the baking sheet.
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6Chill the patties in the refrigerator until the chocolate is set, about 10 minutes. Serve and enjoy.
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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