The first time I made homemade peppermint patties, my whole kitchen filled with that cool, refreshing scent of peppermint, and it instantly reminded me of winter holidays, fresh snow, and all the cozy moments that come with them. I remember mixing the filling with my hands, feeling it go from sticky to perfectly smooth, and thinking, “Wow, I can’t believe this turns into candy.” When I dipped the first chilled round into the warm melted chocolate, I felt like I’d unlocked a secret candy-shop skill. It’s still one of my favorite treats to make because the process is incredibly calming and the results are unbelievably rewarding.
Why You’ll Love This Recipe
You’re going to love this recipe because it tastes just like the classic peppermint patties you buy at the store, but fresher, creamier, and with that personal homemade touch that instantly elevates them into something special.
Ingredients
- 3 cups (360g) powdered sugar
- 3 tablespoons (42g) unsalted butter, softened
- ½ cup (150g) sweetened condensed milk
- 1½ teaspoons peppermint extract
- 12 ounces semi-sweet or dark chocolate chips
- 1 tablespoon coconut oil or shortening (optional, for smoother dipping)
You can adjust the peppermint intensity based on your personal preference; sometimes I add an extra drop when I want the center to feel really cool and refreshing. Using sweetened condensed milk gives the filling that iconic creamy texture, but you can substitute heavy cream if you prefer something less sweet—just know the texture will be slightly firmer. Dark chocolate is my favorite for dipping because it balances the sweetness of the filling, but semi-sweet works perfectly too. Adding coconut oil helps the chocolate melt silky smooth, but it’s totally optional.
Equipment Needed
- Mixing bowl
- Electric mixer or spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Fork or dipping tool
- Microwave-safe bowl or double boiler
A simple mixing bowl is all you need for the filling, and you can mix it with a spatula or an electric mixer depending on how much elbow grease you want to use. A parchment-lined baking sheet keeps the patties from sticking and makes cleanup unbelievably easy. I like using a fork or candy-dipping tool when coating them in chocolate because it lets excess chocolate drip off neatly. A microwave-safe bowl works well for melting chocolate, but if you’ve ever had issues with chocolate seizing, a double boiler gives you more control and prevents burning.
Step-by-Step Instructions
When I start making peppermint patties, the first thing I do is mix the butter, sweetened condensed milk, and peppermint extract together in a bowl. The moment the peppermint hits the bowl, the scent fills the air and almost clears my sinuses—it’s that strong and refreshing. Once the liquids are mixed, I slowly add powdered sugar until the mixture thickens. I always know it’s ready when it no longer sticks to my fingers and feels like a soft dough. If it’s still sticky, I add a tiny bit more powdered sugar until it becomes smooth and workable.
Next, I pinch off small portions and roll them into balls before flattening them gently between my palms. I aim for coins about an inch and a half wide and a quarter-inch thick—they hold up well during dipping and look beautifully uniform. I place each round on a parchment-lined baking sheet as I work, making sure there’s space between them. The dough can warm quickly in your hands, so if it starts getting soft or sticky, I pop the tray into the freezer for a few minutes before continuing.(See the next page below to continue…)