The first time I made these Christmas Peppermint Patties, my entire kitchen filled with that unmistakable cool, minty aroma that instantly reminded me of walking through a festive holiday market. As the peppermint dough came together, it felt like I was crafting little bursts of winter magic right in my own hands. I remember dipping the first chilled patty into the warm melted chocolate and thinking, “There is no way these should be this easy.” They tasted even better than store-bought, and from that moment on, they became a yearly tradition.
Why You’ll Love This Recipe
You’ll love this recipe because it transforms simple pantry ingredients into holiday treats that look and taste like they came from a professional candy shop. If you enjoy York Peppermint Patties, Andes mints, or peppermint bark, these will absolutely win your heart. You don’t need special candy tools or advanced skills—just a bit of mixing, chilling, dipping, and decorating. They’re gorgeous on cookie platters, beloved at parties, and unbelievably satisfying to make. Plus, you can customize the chocolate, color, and toppings to fit any festive theme you love.
Ingredients
- ¼ cup butter, softened
- ⅓ cup light corn syrup
- 2 teaspoons peppermint extract
- 3 cups powdered sugar
- 3 drops green food coloring
- 2 cups dipping chocolate (dark or white)
- Holiday sprinkles, optional
I’ve experimented with variations of these ingredients more times than I can count, and one thing I’ve learned is that the quality of your peppermint extract truly matters. Avoid imitation extracts—they make the patties taste almost medicinal. Real peppermint extract gives you that cool, clean flavor that balances perfectly with rich chocolate. You can also adjust the green coloring to be lighter or darker depending on the holiday vibe you want. As for the chocolate, dipping chocolate melts beautifully and firms up quickly, but if you only have chocolate chips, adding a teaspoon of coconut oil helps make the coating smooth and glossy.
Equipment Needed
- Mixing bowl
- Electric mixer or hand whisk
- Baking sheet
- Parchment or wax paper
- Microwave-safe bowl or double boiler
- Fork or dipping tool
I’ve used both a stand mixer and a simple hand whisk to make these peppermint patties, and both get the job done. The dough is surprisingly quick to mix, though an electric mixer definitely saves some arm work. Lining your baking sheet is essential—these patties can stick if the surface isn’t prepared. I prefer parchment paper because it peels off easily once the patties have chilled. A microwave-safe bowl works perfectly for melting chocolate in short bursts, but a double boiler gives you a silkier melt if you want more control. And although special dipping tools exist, a simple fork has been my go-to for years.
Step-by-Step Instructions
I begin by creaming together the softened butter and corn syrup until the mixture becomes smooth and glossy. This step always makes me smile because the texture feels so silky under the mixer. Once that’s ready, I add the peppermint extract, powdered sugar, and finally the green food coloring. As the dough pulls together, it transforms into a cool, minty cloud that feels soft yet firm enough to shape.
Next, I roll the mixture into small balls—usually about one inch each—and gently flatten them between my palms. This part always smells like pure Christmas magic. I place the patties onto a parchment-lined baking sheet and refrigerate them for at least 30 minutes. Chilling is an important step; it allows the dough to firm up so the patties don’t fall apart when dipped in the chocolate later.(See the next page below to continue…)