Homemade peppermint patties are a delightful treat that combines a creamy, refreshing peppermint center with a rich chocolate coating. Perfect for holidays, gifts, or satisfying your sweet tooth, these classic confections are surprisingly easy to make at home.
Ingredients
- For the Peppermint Filling:
- 2 ½ cups powdered sugar (plus extra for dusting)
- 2 tablespoons unsalted butter, softened
- 2-3 tablespoons heavy cream
- 1 teaspoon peppermint extract
- A pinch of salt
- For the Chocolate Coating:
- 10 ounces semi-sweet or dark chocolate, chopped (or chocolate chips)
- 1 tablespoon coconut oil or shortening (optional, for smoother coating)
Instructions
- Prepare the Peppermint Filling:
- In a mixing bowl, combine the powdered sugar, softened butter, peppermint extract, and salt.
- Add the heavy cream one tablespoon at a time, mixing until a thick yet pliable dough forms. It should hold its shape but not be sticky.
- Shape the Peppermint Discs:
- Dust a clean surface with powdered sugar and roll out the dough to about ¼-inch thickness.
- Use a small round cutter (about 1 to 1 ½ inches in diameter) to cut out circles. Place them on a parchment-lined baking sheet.
- Chill the peppermint discs in the refrigerator or freezer for 15-30 minutes to firm up.
- Melt the Chocolate:
- In a microwave-safe bowl, melt the chocolate and coconut oil in 30-second intervals, stirring after each, until smooth. Alternatively, use a double boiler.
- Coat the Patties:
- Using a fork, dip each peppermint disc into the melted chocolate, letting the excess drip off before placing it back on the parchment-lined sheet.
- Repeat for all the discs, and chill them again for about 20 minutes or until the chocolate sets.
- Serve and Enjoy:
- Once the chocolate is firm, the peppermint patties are ready to be served or stored.
Serving and Storage Tips
- Serving: Serve chilled or at room temperature as a refreshing dessert or snack. They pair wonderfully with coffee, hot cocoa, or a glass of milk.
- Storage: Store the patties in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze them for up to three months. Place parchment paper between layers to prevent sticking.
FAQs
1. Can I use milk chocolate instead of dark chocolate?
Yes, you can substitute milk chocolate for a sweeter coating, though dark chocolate pairs better with the minty filling for a balanced flavor.
2. Is there a dairy-free version of this recipe?
Absolutely! Replace the butter with vegan margarine or coconut oil and use non-dairy cream alternatives like coconut cream. Ensure the chocolate is dairy-free.
3. How do I prevent the chocolate from cracking?
Make sure the peppermint filling is not too cold when dipping, as extreme temperature differences can cause cracking.
4. Can I add food coloring to the filling?
Yes, a drop or two of green or red food coloring can give the filling a festive touch, especially for holiday treats.
PrintHomemade Peppermint Patties
These homemade peppermint patties boast a soft, minty center enveloped in rich chocolate. They’re simple to make and ideal for sharing during festive occasions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 40 patties 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 cups (360 grams) powdered sugar, plus extra for dusting
- 1/4 cup (60 ml) sweetened condensed milk
- 1 1/2 teaspoons peppermint extract
- 8 ounces (225 grams) semi-sweet chocolate, chopped
- 1 teaspoon coconut oil or shortening
Instructions
- Prepare the Filling:
- In a mixing bowl, combine the powdered sugar, sweetened condensed milk, and peppermint extract.
- Mix until a thick, pliable dough forms. If the mixture is too sticky, add more powdered sugar; if too dry, add a bit more condensed milk.
- Shape the Patties:
- Lightly dust a clean surface with powdered sugar.
- Roll out the dough to about 1/4-inch (0.6 cm) thickness.
- Use a small round cutter (about 1 inch or 2.5 cm in diameter) to cut out circles.
- Place the circles on a parchment-lined baking sheet.
- Gather any scraps, re-roll, and cut out additional circles.
- Once all circles are cut, refrigerate them for 30 minutes to firm up.
- Coat with Chocolate:
- In a microwave-safe bowl, combine the chopped chocolate and coconut oil (or shortening).
- Microwave in 20-second intervals, stirring after each, until fully melted and smooth.
- Using a fork, dip each peppermint circle into the melted chocolate, ensuring it’s fully coated.
- Let any excess chocolate drip off before placing the patty back onto the parchment-lined sheet.
- If desired, sprinkle crushed peppermint candies or festive sprinkles on top before the chocolate sets.
- Set and Store:
- Allow the chocolate coating to set completely. You can speed this up by placing the patties in the refrigerator for about 20 minutes.
- Once set, store the peppermint patties in an airtight container. They can be kept at room temperature for up to a week or refrigerated for longer freshness.
Notes
- For a dairy-free version, use sweetened condensed coconut milk and dairy-free chocolate.
- Adjust the peppermint extract to your taste; start with 1 teaspoon and add more if a stronger mint flavor is desired.
- These patties make excellent gifts! Package them in decorative boxes or bags for a homemade holiday present.