HOMEMADE PEPPERMINT PATTIES – THE EASY TREAT EVERYONE LOVES

If there’s one dessert that disappears faster than anything else on a holiday platter, it’s peppermint patties. There’s just something magical about that cool, creamy mint filling paired with rich chocolate. And honestly? Once you try making them at home, you’ll never want to go back to the store-bought kind again. This recipe for homemade peppermint patties is a total game-changer. Not only are they ridiculously easy to make, but they taste so much better than anything you can buy. The filling is soft, minty, and perfectly sweet—like a breath of fresh air wrapped in chocolate. Whether you’re making them for a party, gifting them during the holidays, or just treating yourself on a random Tuesday, these peppermint patties are always a hit. I started making these a few years ago when I was craving something minty and sweet but didn’t want to make an entire batch of cookies. I had some powdered sugar, a little cream, and a bottle of peppermint extract hiding in the back of the pantry. A little mixing, some dipping, and boom—homemade peppermint patties were born. Since then, they’ve become a go-to for so many occasions. Let’s dive into how simple it is to whip up a batch of these dreamy little treats.

INGREDIENTS FOR THE PERFECT PEPPERMINT FILLING

Before we get started, gather your ingredients. The filling is made with a few pantry staples:

• 2 1/4 cups powdered sugar
• 1 1/2 tablespoons unsalted butter, softened
• 2 tablespoons heavy cream
• 1 1/2 teaspoons peppermint extract
• 1/2 teaspoon vanilla extract
• Pinch of salt

These ingredients come together to form a soft, pliable dough that tastes just like that classic peppermint center we all know and love.

STEP 1: MIX THE FILLING

Start by adding the powdered sugar, softened butter, heavy cream, peppermint extract, vanilla extract, and a pinch of salt to a large mixing bowl. You can use a hand mixer or a stand mixer here—whatever you have on hand. Mix everything on medium speed until the dough comes together. At first, it might look like it’s too dry or crumbly, but keep going! It will soon turn into a smooth, soft dough that’s easy to handle. Think of the texture of playdough—firm but pliable, and definitely not sticky.

 

STEP 2: SHAPE THE PATTIES

Now comes the fun part—shaping the peppermint centers. Scoop out about a tablespoon of the filling and roll it between your hands to form a ball. Then, gently press it down into a disc shape. You can make these as thick or thin as you like, but I usually aim for something that’s about 1/4 inch thick. They look so cute and uniform when they’re all lined up. Place each disc on a parchment-lined baking sheet, making sure they’re not touching. Once all your peppermint discs are shaped, pop the baking sheet into the freezer for about 20 to 30 minutes. This step is key—it firms up the filling so it’s easier to dip in chocolate later without falling apart.

 

STEP 3: MELT THE CHOCOLATE

While your peppermint discs are chilling, it’s time to get the chocolate ready. You’ll need:

• 10 oz semisweet or dark chocolate chips (or chopped chocolate)
• 1 tablespoon coconut oil or vegetable shortening (optional, for a smoother coating)

You can melt the chocolate in a double boiler on the stove, or use the microwave if that’s easier. Just make sure to stir every 20 seconds if you’re microwaving, so the chocolate melts evenly and doesn’t seize up. The optional coconut oil or shortening helps give the chocolate a glossy finish and makes dipping easier, but it’s totally fine to skip it if you prefer.

 

HOW TO DIP AND FINISH HOMEMADE PEPPERMINT PATTIES

Alright, now that your peppermint centers are firm and your chocolate is perfectly melted, it’s time for the most satisfying part—dipping! This is where those discs of creamy mint get their rich chocolate shell and turn into the irresistible treats we all love. This part might sound a little intimidating, but I promise, it’s easier than it looks. You don’t need any fancy equipment, just a fork, some parchment paper, and a little bit of patience (mainly while you wait for the chocolate to set). So let’s get into it.

STEP 4: DIP EACH PEPPERMINT DISC IN CHOCOLATE

Take your tray of chilled peppermint discs out of the freezer. They should feel firm to the touch, which makes them much easier to handle when dipping. If you try to dip them before they’ve firmed up, they can fall apart or melt into the chocolate—so don’t skip that chill time. Using a fork (or a dipping tool, if you happen to have one), gently lower each peppermint disc into the melted chocolate. Spoon chocolate over the top if needed to make sure it’s fully coated. Then lift it out and let the excess chocolate drip off before carefully placing it back onto the parchment-lined tray. Here’s a little tip: Give the fork a gentle tap on the edge of the bowl to shake off that extra chocolate. This helps prevent a big chocolate “foot” from forming around the base when you place it on the tray. It also makes your patties look cleaner and more professional. Repeat this process until all of the peppermint discs are coated.

 

STEP 5: LET THE CHOCOLATE SET

Once all your patties are dipped and back on the parchment paper, it’s time to let them set. You can leave them at room temperature if you’re not in a hurry, but if you want to speed things up, pop the tray into the fridge. The chocolate should harden in about 15–20 minutes in the fridge, or a little longer at room temperature. Once the coating is firm, they’re ready to enjoy! And let me tell you—biting into that crisp chocolate shell and hitting that creamy peppermint center? It’s pure joy.

STORING YOUR HOMEMADE PATTIES

These peppermint patties are best stored in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 2 weeks (if they last that long). You can also freeze them if you want to make a batch ahead of time—just separate layers with parchment paper so they don’t stick together. Whether you’re stashing them in the fridge for a sweet after-dinner treat or wrapping them up in little bags for holiday gifts, they keep beautifully and taste just as good days later.

TIPS FOR THE BEST HOMEMADE PEPPERMINT PATTIES

• Keep your filling cold – If your kitchen is warm or the filling starts to soften while you’re dipping, pop the undipped discs back in the freezer for a few minutes. Cold filling is easier to work with and helps the chocolate set quicker.
• Use good-quality chocolate – Since there are only two main components to this recipe, the quality of your chocolate makes a big difference. I love using dark chocolate chips or even chopping up a chocolate bar for an extra-rich coating.
• Customize the flavor – Want a stronger mint flavor? Add a little more peppermint extract (just a tiny bit—it’s potent stuff). Prefer it milder? Use a little less. You can even swap in other extracts for fun twists, like orange or almond.
• Decorate them – If you’re making these for the holidays, try sprinkling crushed peppermint candies on top before the chocolate sets. You can also drizzle them with white chocolate or add a pinch of sea salt for a gourmet touch.
• Don’t worry about perfection – These are homemade, and that’s what makes them special. If your chocolate coating isn’t perfectly smooth or one patty looks a little lopsided, no one will care (or notice). They’re going to taste amazing no matter what.

 

FREQUENTLY ASKED QUESTIONS: ABOUT HOMEMADE PEPPERMINT PATTIES

You’ve got your patties dipped, chilled, and maybe even half-eaten by now (hey, no judgment!). But if you’re new to making candy at home, you might still have a few questions. Here are some of the most common ones I’ve gotten over the years from friends and readers who’ve made this recipe. CAN I USE MILK CHOCOLATE INSTEAD OF DARK OR SEMISWEET? Absolutely! If you prefer the sweeter, creamier taste of milk chocolate, go for it. Just keep in mind that it will make the patties a bit sweeter overall, which some people love. Dark chocolate balances the mint filling really well, but it’s all about your personal taste. CAN I MAKE THESE DAIRY-FREE OR VEGAN? Yes! You can swap out the butter for a plant-based alternative (like vegan margarine or coconut oil), use a dairy-free heavy cream substitute, and choose dairy-free chocolate chips. Just double-check that your peppermint extract is also vegan, though most are. MY FILLING TURNED OUT STICKY. WHAT DID I DO WRONG? If your filling is sticky, it likely needs a little more powdered sugar. The consistency should be like playdough—soft, but not tacky. Humidity can also affect the texture, so if it’s a damp day, don’t hesitate to add a bit more sugar a tablespoon at a time until it firms up. HOW DO I STORE HOMEMADE PEPPERMINT PATTIES? Keep them in an airtight container in the refrigerator. They’ll stay fresh for up to 2 weeks. You can also freeze them for longer storage—just separate layers with parchment paper so they don’t stick together when thawing. CAN I ADD COLOR TO THE FILLING? Yes, you can! If you’re making these for a special occasion (like St. Patrick’s Day or Christmas), feel free to mix in a drop or two of food coloring into the filling. Just do it after everything’s mixed, and stir it in until the color is evenly distributed. WHAT’S THE BEST WAY TO GET A SMOOTH CHOCOLATE COATING? Make sure your chocolate is fully melted and smooth before dipping. Adding a little coconut oil or shortening helps create a thinner, glossier coating that’s easier to work with. Also, make sure your peppermint discs are cold when dipping—that helps the chocolate set faster and smoother. CAN I DOUBLE THIS RECIPE? You sure can. This recipe doubles beautifully if you’re making a big batch for a party or gifting. Just give yourself a little extra time to dip all those patties, and maybe grab a helper to speed things up.

WRAPPING UP: WHY YOU NEED TO MAKE THESE PEPPERMINT PATTIES

If you’ve made it this far, I hope you’re feeling inspired (and maybe a little hungry). These homemade peppermint patties are one of those recipes that’s simple, satisfying, and a total crowd-pleaser. They come together with pantry staples, no fancy tools, and just a little bit of patience—and the result is something that looks impressive and tastes even better. What I love most about this recipe is how versatile it is. You can make them as simple or fancy as you want. Keep them plain and classic, or dress them up with crushed candy canes, sea salt, or white chocolate drizzle. No matter how you serve them, people will ask for the recipe—so be ready! Whether you’re prepping for the holidays, putting together a homemade gift box, or just craving a cool, minty treat, these peppermint patties are guaranteed to hit the spot. They store well, taste amazing straight from the fridge, and are easy enough for beginners to make with success. If you give this recipe a try, I’d love to hear how it turned out! Share your version in the comments—especially if you added your own twist. And if you’re anything like me, you’ll be making a second batch before the first one even has time to disappear. Happy dipping, and enjoy every bite! Print