There’s something almost magical about the first cool breeze of fall paired with the crisp scent of peppermint in the air. I’ll never forget the first time I made peppermint patties from scratch — the minty aroma instantly transported me back to childhood holidays spent sneaking treats while no one was looking. If you’ve ever grabbed a peppermint patty from a candy dish and marveled at its refreshing bite, you’re in for a treat. These homemade peppermint patties have a silky, creamy center wrapped in rich dark chocolate that’s just the right balance of sweet and cool. And honestly? They’re easier to make than you might think, way better than any candy store version, and perfect for sharing (or hiding) at home. If you love that bright peppermint punch in a silky, melt-in-your-mouth package, this recipe will become your go-to indulgence in no time.
What is Peppermint Patties?
So, what exactly are peppermint patties? Think of them as soft, creamy little discs of minty goodness, coated entirely in chocolate. They’re essentially a spearmint or peppermint-flavored fondant interior enrobed with a layer of rich chocolate, usually dark or semi-sweet to balance the sweetness. The name “peppermint patties” came into popular use thanks to a famous candy brand, but the treat itself is a timeless classic — a cool mint filling paired with chocolate, designed to refresh your palate and satisfy your sweet tooth. They’re simple but elegant candies that make you feel like you’re unwrapping a fresh breath of winter wrapped in chocolate. Plus, making them at home means you can tweak everything from the mint intensity to the chocolate thickness, playing with your perfect candy vibe.
Why you’ll love this recipe?
I’ve made peppermint patties countless times — some for parties, some just because I wanted a little pick-me-up. What I love most about this recipe is that it hits a sweet spot that candy bars usually can’t: It’s fresh, creamy inside, and has that unmistakable cool peppermint zing balanced with a smooth, slightly bitter chocolate shell. It’s the kind of treat you don’t feel guilty about sneaking, mostly because it’s mostly just sugar and flavor — no weird preservatives or mystery chemicals.
Beyond the flavor, this recipe is surprisingly simple. I’ve never been a huge fan of complicated candy-making — too many steps, weird ingredients — but these peppermint patties are straightforward. You only need a few ingredients, most of which you probably already have hanging out in your kitchen: powdered sugar, butter, peppermint extract, and good chocolate. It’s also budget-friendly — chocolate can be pricey but you’ll use it sparingly, and the creamy filling is mostly sugar and butter, so no fancy extras to track down.
Another thing: It’s ridiculously versatile. You can shape your patties big or small, dip them in milk, dark, or even white chocolate, or toss in some crushed candy canes on top for extra crunch and Christmas spirit. If you ever want to jazz them up, you can swirl in some food coloring, or add a splash of vanilla to the filling. And truthfully, these little wonders disappear with surprising speed around my house. My kids ask for them all the time, and they’re a holiday staple now. If peppermint patties are your kind of indulgence, you won’t be disappointed.
How do I make peppermint patties?
Quick Overview
Making peppermint patties at home is all about whipping up a soft, minty filling and coating it in chocolate. The filling is similar to a sweet buttercream, but a bit firmer so it holds shape when chilled. Then you just dip the shaped discs into melted chocolate, let them set, and voila — homemade peppermint magic! What’s great is that the process doesn’t require candy thermometers or complicated timing, so even if you’re a beginner, you can feel confident. Plus, you get to control the peppermint level — more extract means more zing. Trust me, the smell alone in your kitchen will make you smile.
Ingredients
For the Filling:
- 4 cups powdered sugar — sifted for smoothness
- 4 tablespoons unsalted butter, softened — great quality makes a difference
- 1 to 2 teaspoons peppermint extract — adjust to your taste, start small!
- 3 to 4 tablespoons heavy cream or milk (whole milk works too) — adds creaminess and perfect texture
- A pinch of salt — to balance the sweetness
For the Chocolate Coating:
- 12 ounces dark or semi-sweet chocolate chips or bars (chopped) — I like 60-70% cacao for a nice bitter contrast
- 1 teaspoon coconut oil or vegetable oil (optional) — smooths the melt and shine
Step-by-Step Instructions
Step 1: Prep Your Workspace and Pan
Line a large baking sheet with parchment paper or wax paper — this will be your peppermint patty resting place. You’ll want the patties to be easy to remove once they’re firm, so don’t skip the lining. Also, get a shallow dish ready for your chocolate dip and make sure you have a couple of spoons handy to handle the patties.
Step 2: Make the Filling
In a mixing bowl, cream the softened butter with a hand mixer until smooth and lighter in color — this takes about 2-3 minutes. This step gives the filling that luscious creamy texture you’ll love biting into.
Step 3: Add Flavor and Powdered Sugar
Slowly add the sifted powdered sugar, mixing on low speed. Then add the peppermint extract and salt. Gradually pour in the heavy cream — start with 3 tablespoons and only add more if the mixture feels too stiff. You want a firm but pliable dough that you can roll and shape.
Step 4: Shape the Patties
Dust your hands with a bit of powdered sugar and roll the dough into small balls, about 1-inch diameter is perfect. Then gently flatten them into discs around ¼-inch thick. Place these on the prepared pan and pop them into the fridge for at least 30 minutes to firm up. This step is crucial — it makes dipping much easier and keeps the patties from melting when in contact with the chocolate.
Step 5: Melt the Chocolate
While the patties chill, melt your chocolate with the oil in a microwave-safe bowl, heating in 20-second bursts and stirring in between. Alternatively, use a double boiler on the stove — keep the heat gentle to avoid burning. The oil helps thin the chocolate just enough for smooth dipping and a shiny finish.
Step 6: Dip Your Patties
Using two spoons or a fork, dip each peppermint patty into the melted chocolate, fully coating it, and then transfer it back to the parchment-lined tray. Don’t worry about perfection here — a few drips and ripples add a homemade charm. If you love a crunchy top, sprinkle crushed candy cane bits immediately after dipping while the chocolate is still wet.
Step 7: Let Them Set
Once all patties are dipped, place the tray in the fridge for about 15-20 minutes or until the chocolate is completely set. If your kitchen is warm, this step is especially important to keep the patties firm and prevent any melty messes.
Step 8: Serve (and Steal More Than One)
Serve your peppermint patties chilled or at room temperature. They keep best in a cool place and are fabulous as bite-sized treats alongside a hot cup of tea or coffee. It’s honestly hard not to eat them all in one sitting — they just disappear too fast in my house!
What to Serve It With
For Breakfast: Peppermint patties might seem like a dessert, but I adore them as a sweet side for a morning mocha or peppermint tea — the cool mint hits just right to wake you up gently.
For Brunch: Try serving these alongside a rich hot chocolate or a sparkling peppermint cocktail for a festive vibe. They pair surprisingly well with fresh berries and cream, too.
As Dessert: These make a fantastic after-dinner indulgence, especially when followed by a cup of strong espresso or vanilla bean ice cream. You can even crumble some on top for a mint-chocolate crunch.
For Cozy Snacks: When the kids come home after school, these patties are my secret weapon. Paired with a warm peppermint or chamomile tea, they feel like a comforting little hug after a busy day.
My family swears by keeping a batch of these in the fridge during holiday seasons — festive, fresh, and utterly addictive. It’s those little moments of sharing these treats that have become my fondest memories.
Top Tips for Perfecting Your Peppermint Patties
Filling Texture: I learned the hard way that the filling can sometimes be too soft — you want your mixture firm enough to hold shape but still creamy. If it’s too sticky, add a little more powdered sugar; if too crumbly, a teaspoon or two more heavy cream should do the trick.
Mint Extract Quality: Go for good-quality peppermint extract — it makes a huge difference. I’ve tested mint oils, but pure extract is more reliable and consistent in flavor. Start with one teaspoon, taste, then increase to avoid overpowering.
Chocolate Choices: Semi-sweet or bittersweet chocolate works best to balance the sweet filling. Milk chocolate tends to make the patties overly sweet, but if that’s your jam, go for it! Adding a touch of coconut oil helps the coating harden with a glossy finish that looks gorgeous and feels smooth.
Swirling Colors: If you want a fun twist, swirl a tiny bit of green or red food coloring into the filling before shaping. Use a toothpick to create festive swirls — it’s a kid-friendly way to jazz them up for holidays.
Dipping Technique: Don’t worry if your first few patties look a little messy dipping — mine never look perfect. Work quickly but gently, and keep the patties well chilled so they stay firm during dipping. If chocolate hardens in the bowl, just warm it back up briefly.
Glaze Variations: Instead of plain chocolate, try mixing in espresso powder for a mocha twist or a sprinkle of sea salt on top right after dipping for a sophisticated edge.
If you’re anything like me, you’ll enjoy experimenting with flavors and shapes. I once added a hint of vanilla bean paste to the filling and it turned out dreamy! Also, letting patties sit wrapped overnight helps the flavors mellow and intensify — one of those “make ahead” tricks I swear by.
Storing and Reheating Tips
Room Temperature: Peppermint patties keep well covered at room temperature for up to 2 days. Just place them in an airtight container so they don’t dry out or pick up fridge odors. They’re best served slightly cool, so if your kitchen is warm, pop them in the fridge briefly before eating.
Refrigerator Storage: I store leftovers in an airtight container in the fridge for up to 2 weeks. The chocolate stays nice and firm, and the filling flavors actually deepen over time. Just let them sit at room temp for 10 minutes before serving to soften slightly.
Freezer Instructions: Peppermint patties freeze beautifully. Wrap them individually in parchment and then place in a freezer bag or container. They’ll last up to 3 months frozen. Thaw overnight in the fridge or a few hours on the counter before serving.
Glaze Timing Advice: If you want to freeze the patties, I recommend freezing before dipping and doing the chocolate coating fresh after thawing — it keeps that lovely, glossy finish perfect. But if you’re storing refrigerated or at room temp, dipping immediately and then storing works just fine.
Frequently Asked Questions
Final Thoughts
Making peppermint patties at home has become one of my favorite little kitchen rituals — the way the peppermint aroma fills the room, the smooth, sweet-and-cool flavor, and watching my family devour each batch. It’s a humble candy with a big personality, perfect when you want something refreshing but comforting. If you’ve made it this far, I hope you’ll give it a try and put your own spin on it — peppermint extract amount, chocolate type, or maybe a festive twist with sprinkles or swirls. I’d love to hear how yours turn out, especially if your kids beg for seconds like mine do! Don’t forget to leave a comment or rate if you loved this recipe, and share it with fellow mint lovers. Happy making, and may your kitchen always smell of peppermint and chocolate!
peppermint patties
Ingredients
Main Ingredients
- 7 oz marshmallow cream (Fluff)
- 10 Tbsp unsalted butter (softened)
- 1.5 tsp vanilla extract
- 1 tsp peppermint extract
- 5.5 cups powdered sugar
- 16 oz Ghirardelli dark chocolate melting wafers
- 8 oz Ghirardelli white chocolate melting wafers optional, for decorating football-shaped patties
Instructions
Preparation Steps
- In a large mixing bowl, beat marshmallow cream, softened butter, vanilla extract, and peppermint extract until fully combined. Gradually add powdered sugar and mix on medium speed until well blended and dough forms.
- Line a large baking sheet with parchment paper. Using about 1 tablespoon of filling, shape into a ball and flatten for traditional patties. For football shapes, pinch ends of the ball. Place shaped patties on prepared sheet. Cover and freeze for about 2 hours or overnight.
- Melt dark chocolate wafers according to package instructions. Using a toothpick, dip frozen patties in melted chocolate, tapping off excess, and place back on parchment paper. Repeat for all patties. Allow chocolate to set while cold.
- If decorating football-shaped patties, melt white chocolate wafers, pour into a small piping bag, and pipe laces onto the patties. Let set for a few minutes.
- Store peppermint patties at room temperature in a covered container.
