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Homemade Peppermint Patties – A Cool, Creamy, and Chocolatey Delight

These homemade peppermint patties taste like a nostalgic candy-shop treat made in your own kitchen—bright mint filling encased in a glossy dark chocolate shell. Smooth, refreshingly cool, and perfectly portioned for gifting or nibbling after dinner, they’re surprisingly simple to make and endlessly satisfying. For something savory to pair with your weeknight menus, don’t miss this easy beef and broccoli stir-fry for dinner inspiration.

why make this recipe
If you’re tired of mass-produced mints that taste artificial and lack texture, this homemade version solves that problem with real ingredients and an unmistakably fresh peppermint flavor. These patties are quick to prepare, require only a handful of pantry staples, and store well — making them ideal for last-minute gifts, holiday cookie trays, or a simple sweet fix when the craving hits.

Step-by-Step Guide to Making Homemade Peppermint Patties – A Cool, Creamy, and Chocolatey Delight

Ingredients

2 1/4 cups powdered sugar, sifted
1 1/2 tablespoons unsalted butter, softened
2 teaspoons peppermint extract
2 tablespoons heavy cream
10 ounces dark chocolate (60–70% cacao), chopped or chips
1 tablespoon coconut oil

Directions

In a mixing bowl, beat together powdered sugar, butter, peppermint extract, and cream until a smooth dough forms. Work quickly and use a sturdy spoon or electric mixer; the mixture should come together into a pliable, slightly sticky dough. If it’s dry, add a touch more cream—if too soft, a little extra powdered sugar will firm it up.
Roll the filling into small balls about 1 inch in diameter, then flatten into discs. Aim for uniform sizing so the patties look and set evenly. You can use a small cookie scoop to portion the dough for consistent results.
Place the discs on a parchment-lined baking sheet and freeze for 15–20 minutes until firm. Chilling makes dipping easier and prevents the centers from melting when they meet warm chocolate.
In a heatproof bowl set over a saucepan of simmering water, melt the dark chocolate with coconut oil, stirring until smooth. Keep the chocolate warm but not scorching; a double boiler helps maintain gentle heat and shine.
Using a fork, dip each peppermint disc into the melted chocolate, letting excess drip off, then return to the parchment-lined tray. Work quickly in small batches so the chocolate remains fluid and glossy.
Refrigerate until chocolate is fully set, about 15 minutes. If you prefer a faster set, place the tray in the freezer for a few minutes—but avoid leaving them too long or they can develop condensation when moved back to room temperature.
Store in an airtight container in the fridge. Allow to sit at room temperature for 5–10 minutes before serving so the chocolate isn’t too firm.

Why these simple ingredients matter

Powdered sugar forms the silky, sweet base that gives the filling its classic texture.
Butter adds a bit of richness and helps the centers stay tender rather than crumbly.
Peppermint extract is the star—start with 2 teaspoons, then adjust to taste for a milder or more intense mint.
Heavy cream brings moisture and smoothness; it also helps the filling roll without cracking.
Good-quality dark chocolate (60–70% cacao) balances the sweetness and adds a deep cocoa flavor that complements the mint perfectly.
Coconut oil thins the chocolate slightly for a smoother dip and shinier finish.

How to Present Homemade Peppermint Patties

Arrange the patties on a decorative platter lined with doilies for a pretty holiday display.
For gifting, stack patties in small boxes separated with parchment rounds, or wrap each in a square of waxed paper and tie with a ribbon.
Serve chilled or at slightly cool room temperature with strong coffee or after-dinner tea to accent the refreshing mint.

Best Way to Store Homemade Peppermint Patties – Storing Leftover Homemade Peppermint Patties

Refrigerator: store in an airtight container, single layer or separated with parchment paper — keep at 35–40°F (2–4°C) for up to 2 weeks.
Freezer: freeze in a well-sealed container with parchment between layers — keep at 0°F (-18°C) for up to 3 months.
Thawing: transfer frozen patties to the refrigerator overnight before bringing to room temperature for serving.

Tips to make Homemade Peppermint Patties
Q: How do I keep the chocolate coating smooth and shiny?
A: Melt the chocolate gently over a double boiler and stir in the coconut oil to thin and add gloss. Avoid overheating the chocolate; if it starts to look grainy, remove from heat immediately and keep stirring to finish melting from residual warmth.

Q: My filling is too sticky—what should I do?
A: Dust your hands and work surface lightly with powdered sugar and chill the formed discs a bit longer before dipping. If needed, add a tablespoon of extra powdered sugar to firm up the dough.

Q: Can I use candy melts instead of dark chocolate?
A: Candy melts work in a pinch and are convenient, but the flavor and texture differ from real dark chocolate. If you use them, you may not need coconut oil; follow the candy melts instructions for best results.

Variations

Vegan option (paragraph): For a dairy-free version, replace the unsalted butter with vegan butter and use a non-dairy cream substitute such as full-fat coconut cream or a thick plant-based creamer. Choose dairy-free dark chocolate or vegan baking chocolate and substitute coconut oil as the binder; the result will be slightly different in texture but still delightfully minty and decadent.
Peppermint-chocolate swirl (bulleted): Add finely grated orange zest or a tiny pinch of sea salt to the filling for a flavor twist. Alternatively, dip half the patties in dark chocolate and half in white chocolate (tempered or melted with a little coconut oil) and use a small toothpick to swirl the two chocolates together on the surface for a striped look.

Serving Suggestions for Homemade Peppermint Patties

After-dinner treat: Serve a small plate of chilled patties with espresso or rich hot chocolate; the contrast of bitter coffee or cocoa and cool mint is irresistible.
Party platter: Mix peppermint patties with other small confections—truffles, salted caramels, and shortbread—for a varied dessert spread.
Topping idea: Crumble a couple of patties over vanilla ice cream for an adult-version mint-chocolate sundae; the shards add texture and a burst of mint.

Troubleshooting common issues

Chocolate won’t set: Make sure the chocolate was melted correctly and that the patties are cold before dipping. If humidity is high, chocolate can stay tacky; refrigerate to speed up setting.
Centers cracking during dipping: Chill the discs thoroughly; if still cracking, your filling is likely too dry—next time add a splash more cream.
Filling too sweet or too mild: Adjust peppermint extract by half-teaspoon increments—extract potency varies, and a little extra can bring flavors into balance.

Making these for gifts or events
Wrap patties individually in waxed paper for a classic look, or place small stacks in clear cellophane bags and tie with ribbon for a quick, elegant presentation. Add a small label with the flavor and date made. If shipping, freeze the patties and pack them with frozen gel packs inside an insulated container to prevent melting.

A few technique notes from experience

Uniform size matters: Use a small cookie scoop or scale the dough for the most professional-looking results.
Work in a cool room: Warmer kitchens make chocolate temperamental and fillings softer; if your kitchen is above 75°F (24°C), work in smaller batches with frequent chilling.
Quality chocolate makes a difference: Using 60–70% cacao chocolate gives a pleasant bitterness that balances the sweet filling; cheaper chocolate may contain stabilizers that affect texture and shine.

FAQs
Q: How long will homemade peppermint patties keep?
A: Stored in an airtight container in the refrigerator, they will stay fresh for up to 2 weeks; frozen, they will keep for up to 3 months.

Q: Can I make the filling ahead of time?
A: Yes. You can prepare the filling, shape and freeze the discs, then store them frozen until you’re ready to dip—this is a great time-saver for holiday prep.

Q: Is it possible to temper the chocolate for a professional snap?
A: Absolutely. If you’re comfortable tempering, it will give the chocolate a glossy finish and a crisp snap. Alternatively, adding the tablespoon of coconut oil improves sheen and makes dipping easier without full tempering.

What if I don’t have peppermint extract?

Use finely chopped fresh mint leaves steeped in the cream, strained and cooled, for a natural alternative (note: flavor will be more subtle). Alternatively, a drop or two of peppermint oil can be used, but be cautious—it’s very concentrated.

Are these allergen-friendly?

The basic recipe contains dairy (butter and cream) and could contain soy or other allergens in the chocolate. For nut- and dairy-free options, choose certified allergen-free chocolate and use vegan butter and coconut cream; always label accordingly when sharing.

Final notes on presentation and pairing
Peppermint patties are small but pack a flavor punch; think about contrast—pair with bitter, nutty, or creamy elements to enhance the mint. They make great stocking stuffers, hostess gifts, or the centerpiece of a small homemade confection box.

Conclusion

If you’re curious about plant-based options with a similar creamy texture, this Creamy 5-Ingredient Vegan Peppermint Patties guide offers a lovely dairy-free alternative and inspiration for substituting ingredients. For creative flavor pairings and frozen treat ideas that complement minty candies, check out the variety of yogurt flavors at Flavors – Peachwave Yogurt for pairing suggestions and serving inspiration.