If you’ve only ever had peppermint patties from a shiny wrapper, you’re in for a treat. This homemade version has that cool, minty center you love, wrapped in a thick, smooth chocolate shell that puts the store-bought version to shame. You don’t need any fancy ingredients or tools. Just a bowl, a mixer, and a little chill time in the fridge.
For another fun, easy treat make yourself some muddy buddies!
Why My Recipe
- Tastes way better than store-bought with just a handful of simple ingredients.
- Use cookie cutters or shape them by hand.
- Coat the patties with either dark, milk, or even white chocolate. You choose!
I love how simple these are to make, and you will too! You can roll and cut them out with circular cookie cutters if you’re feeling precise, or go the “pinch and squish” route and shape them by hand. Either way, they come together fast and taste amazing. They’re perfect for gifting, cookie trays, or sneaking straight from the fridge when no one’s looking. You’ll be surprised how fast they disappear!
Ingredient Notes
- Powdered Sugar: You’ll need 6 cups, which is just short of 32 ounces.
- Sweetened Condensed Milk: Use the full 14-ounce can. This adds the moisture that brings the filling together.
- Peppermint Extract: Make sure it says peppermint on the bottle. Mint extract is different and won’t give you that classic flavor.
- Vanilla Extract: Just a small amount to help balance the peppermint flavor.
- Chocolate Melting Wafers: These melt easily and give you a smooth finish that sets up well. Look for them in the baking aisle near the chocolate chips.
- Coconut Oil (Optional): A little bit of coconut oil helps thin out the chocolate so it’s easier to dip. It also adds a nice shine when the chocolate sets.
Peppermint vs Mint: What’s the difference?
This might seem like a small thing, but peppermint and mint extract are not the same.
Peppermint has a sharp, clean flavor that gives these patties their signature taste.
Mint extract is usually a blend of peppermint and spearmint, which can make the flavor a little muddled or grassy.
For best results, double check the label and stick with peppermint extract.
Fun Flavor Variations
These patties are perfect as-is, but it’s fun to play with flavors if you’re feeling creative. You won’t be able to find these in stores!
Instead of peppermint patties, try using almond extract instead. Or try orange extract for a chocolate-orange combo.
Crushed candy canes sprinkled on top before the chocolate sets give a festive crunch for Christmas time.
You can even swap the chocolate wafers for white, dark, or milk chocolate, depending on your taste. Candy wafers can also be purchased in a wide variety of colors if you want something colorful.
Shaping Options + Tips
You’ve got two great options for shaping your peppermint patties, and both work great.
Scooping and flattening by hand is super quick and gives that homemade charm. Just pinch off a small amount, roll it into a ball, and flatten it with your fingers or in the palms of yoru hands.
Want cleaner edges? Go with the roll-and-cut method. Just roll the dough out into an even layer, and use a round cookie cutter that’s about 1 ½ inches wide.
Don’t overthink it and stress too much about perfection. Once they’re dipped in chocolate, they all look amazing.
Dough Looks Dry?
When you first start working with the dough, you might notice it looks a little crumbly or dry on the outside as it sits out. This is totally normal. The dough tends to dry out quickly when exposed to air, especially while you’re shaping or cutting it. If that happens, don’t stress. Just give it a gentle knead with your hands for a few seconds, and it’ll soften right back up.
To keep things moving smoothly, it helps to keep any dough you’re not using loosely covered with plastic wrap or tucked under a piece of parchment paper. But even if you forget and it sits out for a bit, a quick rework with your hands will bring it back to life. The dough is super forgiving, which makes it great for working in batches or letting little helpers join in too.
Dipping Tips
Dipping can get messy fast, but a few simple tricks make it easy.
Use a fork to lower each patty into the melted chocolate, then tap the fork gently on the edge of the bowl to let the extra drip off. Slide the patty back onto the parchment using a toothpick or another fork to nudge it.
If the chocolate in your bowl starts to thicken before you are finished, warm it up again in short increments to keep it smooth. Adding a little coconut oil helps it stay glossy and easy to work with.
Coconut Oil: Optional?
You’ll notice this recipe lists coconut oil as optional in the chocolate coating, but it’s worth knowing what it actually does. Melted chocolate can harden quickly, which can make dipping a little tricky. Adding just a small amount of coconut oil changes the texture of the melted chocolate, making it smoother and easier to work with.
The Science: Coconut oil contains saturated fats that help lower the melting point of the chocolate. This means the chocolate will stay fluid longer while you’re dipping, and it’ll also set up with a slightly shinier finish once chilled. It doesn’t affect the flavor in a noticeable way and won’t make your patties taste like coconut unless you’re using unrefined (virgin) coconut oil. If that’s not your thing, just go with refined coconut oil for a neutral taste.
Chocolate Wafers or Chocolate Chips
You can absolutely use chocolate chips for dipping if that’s what you’ve got. Just know that chocolate chips are designed to hold their shape when baked, which means they don’t melt quite as smoothly as melting wafers do. You may need to stir a little more and be patient with the melting process.
This is where the coconut oil really comes in handy. Adding 1 tablespoon of coconut oil per 3 cups of chocolate chips gives it a smoother, more dippable texture. It also helps the chocolate set up with a nice finish once chilled.
If you’re using chocolate chips, melt them slowly in short 30-second increments in the microwave stirring in between so it doesn’t burn. Once smooth, stir in the coconut oil and you’re ready to dip.
Storing for Gifting
Once the chocolate has set, peppermint patties store really well. Keep them in an airtight container in the fridge for up to two weeks.
If you’re making them ahead for the holidays, layer them with parchment or wax paper between each layer to keep them from sticking together.
Want to gift them? Package a few in a cellophane bag or small treat box, and keep them cool until you’re ready to deliver.
Adding them to a cookie platter? A lot of people find that peppermint flavored treats end up making all of the treats on the platter taste like peppermint. I tested putting them in the same container as exposed fudge for 24 hours and it didn’t impact the fudge. The chocolate coating should seal in the flavor, but keep it in mind, just in case.
Storage Instructions
Refrigerate patties in an airtight container in the fridge for up to 2 weeks. Layer them with parchment or wax paper to prevent sticking.
Freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or bag. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
For gifting, pack patties in small treat boxes or cellophane bags and keep them in the fridge until you’re ready to gift. They’ll hold up best when kept cool and away from direct sunlight or heat.
