These homemade peppermint patties are cool, minty, and dipped in a smooth chocolate shell that cracks just right when you bite into them.
They’re super simple to make and way better than anything from the store. You don’t need fancy tools—just a few ingredients, some patience, and you’ll have a tray of peppermint-chocolate goodness ready to share (or keep for yourself).
Why I Love This Recipe
I started making these peppermint patties after trying some at a holiday market and thinking, “Wait, I could totally make these at home.” The homemade version tastes fresher, the filling melts in your mouth, and the chocolate is silky and rich. I’ve made them every winter since.
- The filling is soft, cool, and minty—like a creamy breath mint wrapped in chocolate
- They look impressive but are easy to make
- No baking required
- You can store them for weeks
- They’re perfect for gifting or keeping in the fridge for sweet cravings
What You’ll Need
- 2 cups powdered sugar
- 1½ tbsp unsalted butter, softened
- 2 tsp peppermint extract
- 2 tbsp heavy cream
- ½ tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 tbsp coconut oil
Pro Tips
- Chill the peppermint dough well before shaping so it’s not too sticky
- Flatten the patties evenly so they coat well in chocolate
- Use a fork to dip the patties in melted chocolate—makes it neater
- Let them set fully before moving to storage
- Keep extras in the fridge for the perfect texture
Tools Required
- Mixing bowl
- Rubber spatula
- Hand mixer or whisk
- Parchment paper
- Baking sheet
- Microwave-safe bowl
- Fork or dipping tool
Substitutions and Variations
- Use dark chocolate instead of semi-sweet for a richer taste
- Add a drop of green food coloring to the filling if you want a festive look
- Swap coconut oil for vegetable shortening
- You can make mini versions by rolling smaller balls
Make Ahead Tips
Make the peppermint filling and shape the patties up to a week ahead. Store them chilled and dip in chocolate the day you plan to serve or gift them.
How to Make Peppermint Patties (Makes about 20 patties, takes 1 hour)
Step 1: Mix the filling
In a mixing bowl, beat together 2 cups powdered sugar, 1½ tbsp softened unsalted butter, 2 tsp peppermint extract, ½ tsp vanilla extract, and 2 tbsp heavy cream until it forms a thick, smooth dough.
Step 2: Shape and flatten
Scoop about 1 tablespoon of dough and roll into a ball. Flatten into a small disc and place on a parchment-lined baking sheet. Repeat with the rest. Chill for 30 minutes.
Step 3: Melt the chocolate
In a microwave-safe bowl, combine 1 cup semi-sweet chocolate chips and 1 tbsp coconut oil. Microwave in 20-second bursts, stirring between each, until fully melted and smooth.
Step 4: Dip patties in chocolate
Using a fork, dip each chilled peppermint disc into the melted chocolate, letting excess drip off. Place them back on the parchment paper.
Step 5: Let set
Let the chocolate-covered patties sit at room temperature or chill in the fridge until the coating is firm and matte.
Leftovers and Storage
Store in an airtight container between layers of parchment. Keep in the fridge for up to 3 weeks or freeze for up to 3 months.
Macros Information (Per Patty, Approximate)
- Calories: 110
- Fat: 6g
- Carbs: 15g
- Sugar: 13g
- Protein: 0.5g
Why This Recipe Works (Quick Science)
The powdered sugar gives structure while the butter and cream create a creamy, moldable filling. Peppermint extract adds strong flavor without thinning the mix. Coconut oil helps the chocolate set with a smooth, snappy finish.
Common Mistakes
- Not chilling the filling long enough—it’ll stick when dipping
- Using too much extract—peppermint can get overpowering fast
- Overheating chocolate—melt slowly to avoid seizing
- Skipping parchment—makes removal and cleanup tough
What to Serve With
- Hot cocoa or peppermint mocha
- Crushed candy canes on top for extra crunch
- Serve as part of a holiday dessert tray
- Pair with coffee or espresso for a cool-sweet combo
FAQ
Can I use peppermint oil instead of extract?
Yes, but use less—peppermint oil is stronger.
Do I have to use coconut oil?
Nope. You can use shortening or even butter, but coconut oil gives the best texture.
Can I freeze them?
Absolutely. Just thaw in the fridge before serving.
Why is my chocolate streaky?
It might have cooled too fast or wasn’t stirred enough while melting.
Final Thoughts
These peppermint patties are simple, nostalgic, and seriously addictive. They’re perfect for making ahead, gifting, or sneaking from the fridge late at night. Try them once, and you’ll want to keep a stash on hand all winter. Let me know how yours turned out in the comments!
