This post may contain affiliate links. Please read our disclosure policy.

These easy to make Peppermint Patties are so easy to make at home. Only 5 ingredients are needed. These creamy, peppermint patties are dipped in silky chocolate. The perfect Christmas treat that everyone will love!

Stack of homemade peppermint patties.


 

All about these peppermint patties…

These small chocolate peppermint treats simply shout out Christmas! Creamy, cool peppermint filling surrounded by chocolate. These homemade peppermint patties are so easy to make you will be amazed!

  • Only 5 ingredients: plus they are ingredients that you might already have on hand!
  • Easy to make: when it comes to candy making this is as easy as it gets. If you’re up for a challenge you can always temper your chocolate to make these stable to be kept at room temperature and for mailing or gifting to friends.
  • Dress them up: want to make them pretty for any holiday? Simply add some colored sprinkles to the top before the chocolate sets.

Ingredients Needed:

Ingredients needed for homemade peppermint patties laid on the counter.

Notes on some ingredients:

  • Sweetened Condensed milk: this canned milk is thick and sweet and is what will hold the dough together. If a dairy free option is needed, canned coconut sweetened condensed milk works wonderfully and there is not a coconut flavoring to it.
  • Peppermint Extract: found in baking aisles with other extracts, this gives the peppermint flavoring to the inside patties.
  • Oil: a little bit of oil helps the chocolate melt nice and smooth. Melted coconut oil is a great option, but you can use any oil that you have on hand, avoid extra virgin olive oil due to the overpowering flavor.

How to make (step-by-step):

Showing mixing the peppermint dough for the center of the patties, then being cut with a round cutter.
  • Step 1: Mix together the peppermint filling, combine the sweetened condensed milk, peppermint extract and powdered sugar. This is easy when using a hand mixer. The end result with be a thick dough like consistency.  
  • Step 2: Roll out the dough to a 1/4 inch thickness. If needed sprinkle a small amount of powdered sugar to prevent sticking. A small 1 inch round cutter will make the perfect size. Or if you don’t have one, a small medicine cup works also.  After cutting, place the rounds on a wax lined baking sheet and place in the refrigerator for 30 minutes.
A bowl of chopped chocolate, then the same bowl with the chocolate melted.
  • Step 3 & 4: Melt the chocolate. Chop the chocolate up and add to a heat safe bowl. Pour the oil on top and stir together. Melt the chocolate either in the microwave heating for 20 second intervals and stirring in between or use a double broiler by placing your heat safe bowl over a pot of boiling water and stir while the chocolate melts.
A fork dipping a peppermint dough patty into the melted chocolate, then the chocolate covered patties laid on a baking sheet lined with wax paper to harden and set.
  • Step 5: Dip the chilled peppermint patties into the melted chocolate to coat them completely. Using a fork tap the edge of the bowl and scrape the bottom to remove as much excess chocolate as you can.
  • Step 6: Place on wax paper lined baking sheet, then place the chocolate coated candies in the refrigerator for at least 30 minutes to chill and let the chocolate harden. These will need to be stored in the refrigerator.

Expert Tips:

  • Chocolate Tempering: Since we are not tempering the chocolate in this particular recipe these candies will need to be stored in the refrigerator. Storing at room temperature they will soften too much. For information on tempering chocolate check out this article.
  • Sprinkles: switch out the sprinkles if desired to make these pretty. Make sure the sprinkles are added while the chocolate is still wet, before setting.
  • Temperature: the patties need to be chilled before dipping into the warm chocolate otherwise they will soften too much. Also be sure to let the chocolate cool down after melting to prevent the higher temperature from melting the patties.

FAQ’s:

The dough seems too hard, how do I fix this?

The dough is fairly thick, if using a hand mixer, mix until dough is mostly together, then work with your hands to press it all together. If needed add additional sweetened condensed milk until the dough is a workable texture.

My patties seem to soften too much when I dip into the chocolate, what happened?

Most likely the temperature of your chocolate is too hot, let the chocolate cool down after melting before you dip the patties. This will prevent it from melting the patties.

Can I mail these?

No. Without tempering the chocolate I wouldn’t recommend mailing these.

Stack of homemade peppermint patties some with red white and green sprinkles.

More Christmas Dessert Recipes:

Homemade Peppermint Patties

4.98 from 82 votes
Prep: 20 minutes
Cook: 0 minutes
Chilling Time: 1 hour
Total: 1 hour 20 minutes
Servings: 50 patties
Author: Serene
Only 5 ingredients are needed to make these Homemade Peppermint Patties! Cool, creamy peppermint filling surrounded by smooth chocolate. These are the ultimate Christmas treat.
Stack of homemade peppermint patties with sprinkles on top.

Ingredients  

  • ½ cup sweetened condensed milk
  • tsp peppermint extract
  • 3 cups powdered sugar
  • 8 ounces dark chocolate chopped
  • 2 tsp oil

Instructions 

  • In a medium size bowl mix the sweetened condensed milk, peppermint extract, and powdered sugar together until thick dough forms.
  • Sprinkle some powdered sugar on a flat clean work surface and place the peppermint dough on the sugar. Using a rolling pin roll out the dough to about 1/4 inch thickness.
  • Using a medicine cup or other round object, cut out 1 inch circles from the dough. Place onto a wax paper covered baking sheet.
  • Place the peppermint patties into the fridge to allow to cool for about 30 minutes.
  • Place the chocolate in a heat safe bowl. Add the oil. Heat the chocolate in the microwave in 15 second intervals until the chocolate is fully melted. Stir until smooth.
  • Using a fork dip the peppermint patties into the melted chocolate and place back on the wax paper covered baking sheet.
  • Once all patties have been coated place the tray back in the fridge and allow the chocolate to set for another 30 minutes.
  • Store the peppermint patties in the fridge until ready to be served! Enjoy!

Video

Notes

Dairy Free Option: 
  • Substitute with canned sweetened condensed coconut milk, and use a non dairy chocolate, Baker’s Semi Sweet chocolate contains no milk, however other options such as Nestle’s, or Enjoy Life, allergen free chocolate chips are certified no milk in production facilities. 
Storage: these can be stored in the refrigerator for up to 2 weeks. 

Nutrition

Calories: 67kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 44mg | Fiber: 1g | Sugar: 10g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Recipe first published December 2, 2016. Updated December 6, 2021 with new images, video and information. Recipe is unchanged.

SaveSave

SaveSave


Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

You may also like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




88 Comments

  1. One thing they don’t tell u is the white part will melt when dipping it in the chocolate. I put the white part in the freezer for about 10 mins or while i’m melting the chocolate.

    1. If the chocolate is too hot it will cause the white patty to soften and melt you’re right! Great idea to stick them in the freezer for a bit.

  2. Hi I am looking to make these but was wondering if they would melt if left out of the fridge for too long, as I wanted to take them to school. How long can they be out of the fridge?

    1. If you temper the chocolate they will be stable at room temperature. To make things easy for this recipe the chocolate is not tempered so it will soften at room temperature.

  3. My granddaughter is a peppermint patty junkie !!!   Made for her 13 th b day.  She flipped !!!   Then I dipped fresh mint leaves in the chocolate and placed them in the box as well!!    Ooh la la. The bomb!!!!  Thankyou !!!

  4. Hey Serene!
    My provider, Mary and I made a batch of your peppermint patties this afternoon, and let me tell you, you’ve got yourself a winner! They taste like heaven in the stars! They look like peppermint cookies, which is pretty cool. I only used 1/8 teaspoon (a dash) of peppermint extrac, since my mom, who’s a chef and a baker, says that 1-1/2 teaspoons, which is literally 1/2 tablespoon would be a bit overwhelming. She says this from experience, because she likes to put almond extract in her home-style cherry pie, and one day, she put too much almond extract in one of her pies, and it overpowered the flavor of the cherries. The chocolate wasn’t as smooth, since I didn’t have any raw cacao butter. Better luck next time! I still give this recipe a rating of 5 stars. How about 10 stars! Maybe even 100 stars!

  5. Hey Serene!
    I bet it would be interesting if someone made spearmint patties. Is there a difference between peppermint and spearmint, I wonder?

  6. Best peppermint patties I have ever had! Thank you for the recipe! I am going to do some variations on it such as making Cherry Nut Patties, I cant wait to try them! Thank you!

  7. Really nice. I increased the peppermint to 2 tsp. Only other change was to roll out filling and then cut in squares instead of rounds. Used up all the filling and had square patties. didn’t have re-roll and do that step again. And no waste. (of course I would have eaten the scraps, anyway). Thanks. one of my favorites and NO corn syrup!

  8. Hi, Serene, my name is Annabelle.
    I wonder if I could make other flavors like peanut butter patties with this recipe. I’m one of those girlies who absolutely loooooooooooooooves to cook,
    and I enjoy experimenting with sweet stuff! You might as well say I’m a sweetoholic! And since I’m blind, I bet this will be easy to make in my Kitchenade
    mixer. However, You don’t seem to specify what kind of oil is used. Which brings up my question, I wonder if cocoa butter could be used in this recipe for melting the chocolate. Basically, I would put the cocoa butter in the bowl with the chocolate and they would melt together. Would that work?

    1. Hi Annabelle! You could make peanut butter patties with a very similar recipe! Mixing peanut butter with powdered sugar creates a wonderful peanut butter filling. I hope you have fun playing with this recipe. As for the oil, I have used vegetable oil and coconut oil for this and I’m sure cocoa butter could be used also. But I haven’t tried. Please let me know if you do!

      1. I wonder if Signature Kitchens melting chocolate would work for this recipe? I would melt it on the stovetop in a saucepan, since melting in the microwave can easily make it burn. I learned this the hard way when my provider, Mary and I were making a recipe of mine with melting chocolate. There was literally a burned crunchy crust with flames coming out on the top! The recipe I like to make is something that I like to call “Peanut Butter Buddies Snack”. It’s like a pudding, and what you do is mash as many bananas as you like (she taught me to do this using two forks, since when I do it in the blender on puree, it’s just simply horrible to clean!). Next, you combine the pureed bananas with as much peanut butter as you like. In my case, I used 4 large bananas, which were too ripe for my liking (I usually eat them straight when they’re still green), 1-½ cups of peanut butter (You can use more if you like. I use the smooth kind, but you can use the crunchy kind if you like.), 1 teaspoon of vanilla, and about ½ cup of melting chocolate (you can use more if you like). I like to use milk chocolate, but you can use any chocolate you like. My provider decided to have me put it in the microwave for two minutes at a time (She’s not exactly fond of microwaves, and knows very little about themThis is why I now melt chocolate in a saucepan on the stovetop). I then combine the peanut butter, pureed bananas, and vanilla in the bowl of my Kitchenaid Stand Mixer, using the whip attachment. I start on low, then gradually increase the speed after two minute increments. I usually go up to medium-high (which I think is about Speed 6). I then scrape the sides of the bowl every once in a while, making sure the mix is out of the whip’s tines, so the machine won’t strain. After the mix is thoroughly combined, I slowly add the chocolate, and yuuuuuuuum! It smells like paradise! After everything is thoroughly mixed together, I transfer the mix into a container, store in the fridge until it thickens, then serve and enjoy! As for the peppermint patties, I have a 1-inch circle cookie cutter, would that work for cutting out the patty circles?

      2. I wonder if the filling in this recipe can be used to make Girl Scout cookies like Thin Mints. My American sister (I’m Australian Aborigine and French Canadian, thank you.), whose name is Amber, was once a Girl Scout, and I remember buying cookies from her when they were $3.00 a box. I remember I bought Thin Mints and Tagalongs, and they tasted wonderful!