You will never want to go back to store-bought once you try these Homemade Peppermint Patties. They feature a creamy, chilled peppermint center that’s dipped in rich melted chocolate. Simple to make and delightful to eat, these patties are perfect year-round and store well in the freezer.
Chocolate and mint is one of my favorite flavor pairings. Like my homemade thin mints, mint chocolate cupcakes, or no-bake mint chocolate pie, the cool freshness of peppermint balanced with deep chocolate delivers a satisfying treat every time.
This recipe for homemade peppermint patties is an easy, seven-ingredient dessert that’s ideal after dinner or for gifting. Stored in the freezer in an airtight container with layers of wax paper, the patties will keep for many months—though they rarely last that long!
Table of Contents
- Ingredients Needed
- Substitutions
- How to Make the Recipe
- Recommended Tools
- Top Tips
- Recipe FAQs
- More Mint Chocolate Treats to Enjoy!
- The Best Homemade Peppermint Patties Recipe
Ingredients Needed
Below are the ingredients I recommend for these peppermint patties. Use brands you prefer or have on hand—these are just suggestions.
- Evaporated milk – not heavy cream or sweetened condensed milk. A small 4-ounce can works well.
- Peppermint extract – use peppermint extract rather than mint extract for that classic cool flavor.
- Semi-sweet chocolate chips – semi-sweet balances the peppermint filling best; choose a good-quality brand if possible.
- Vegetable shortening or coconut oil – helps thin the melted chocolate and improve the finish; coconut oil adds shine without a coconut flavor.
For exact quantities and step-by-step instructions, see the recipe card below.
Substitutions
Dark chocolate: If you prefer a more intense chocolate taste, use dark chocolate chips (for example, 72% baking chips). They pair beautifully with the peppermint filling.
Paraffin wax: Some home candy makers use paraffin wax instead of shortening to thin chocolate and help it set with extra shine and stability at room temperature. I still recommend chilling the patties, but paraffin can help if you need a firmer finish.
How to Make the Recipe
Here’s a concise overview of the process. The printable recipe below includes both US customary and metric measurements.
Step 1 — Make the peppermint filling. In a stand or hand mixer, beat powdered sugar and softened unsalted butter on low. Add evaporated milk, peppermint extract and vanilla, and beat until smooth.
Step 2 — Roll and chill the filling. Generously dust wax paper with powdered sugar. Place the filling between two sheets of wax paper and roll to about 1/4-inch thickness. Freeze for 45 minutes to 1 hour (or longer).
Step 3 — Cut out rounds and freeze. Use a small circle cutter (about 1.5 inches) to cut rounds. Place them on a wax-paper-lined sheet and freeze 20–30 minutes. Keep chilled until dipping.
Quick Tip: Re-roll any leftover filling and cut additional rounds until only a small amount remains. Shape and freeze that last bit with the rest.
Step 4 — Melt the chocolate. Combine chocolate chips and shortening (or coconut oil) in a microwave-safe bowl. Heat 1 minute, stir, then heat another 45–60 seconds and stir until smooth.
Step 5 — Dip the patties. Working quickly, use a fork or dipping tool to submerge a chilled patty in the chocolate, lift and tap to remove excess, then place on wax paper. Repeat for all rounds.
Step 6 — Set and store. Chill in the fridge or freezer 15–30 minutes until the chocolate sets. Store in an airtight container in the refrigerator or, preferably, the freezer, with wax paper between layers.
Quick Tip: Drizzle any leftover chocolate over the finished patties, coat pretzels, or dust tops lightly with cocoa powder for a finishing touch.
Recommended Tools
Most tools required are common kitchen items, but a few extras make the process smoother:
- Forks or candy-dipping tools — forks work fine if you don’t have specialized tools.
- Circle cookie cutter — about 1.5 inches works well for uniform patties.
- Wax paper — essential for rolling, cutting, and cooling the patties.
- Silicone mat — keeps your workspace non-stick under the wax paper while rolling.
- Paring knife — run under hot water and dry, then trim any excess hardened chocolate if desired.
Top Tips
Cold is key. Keep the filling as cold as possible. Freeze the rolled sheet for 45–60 minutes before cutting and freeze the cut rounds again 20–30 minutes before dipping. This prevents the rounds from falling apart while coating.
Coat your tools. Dust wax paper and cutters with powdered sugar to prevent sticking while rolling and cutting.
Prep your dipping station. Set a wax-paper-lined baking sheet nearby and have paper towels ready to rest your fork or wipe tools between dips to keep the process efficient.
Recipe FAQs
Store them in the freezer in an airtight container with wax paper between layers to prevent sticking.
A 1.5-inch round cookie cutter works well. If you don’t have one, roll the filling into 1-inch balls and flatten them to about 1/4 inch using the bottom of a glass dusted with powdered sugar.
A fork or candy-dipping tools both work. Forks are an easy, effective option if you don’t own specialized tools.
Properly stored, they can last a year or longer in the freezer, though they’re usually eaten much sooner.
More Mint Chocolate Treats to Enjoy!
If you love these peppermint patties, try other mint-chocolate recipes for more seasonal or year-round treats.
Peppermint Bark Brownie Crinkle Cookies
Double Chocolate Mint Brownies
Single Layer Peppermint Chocolate Cake
Chocolate Peppermint Swirled Brownies
If you try this Homemade Peppermint Patties recipe, please leave a star rating and tell me what you thought in the comments. Thanks for visiting!
The Best Homemade Peppermint Patties
Ingredients
- 3 3/4 cup Powdered Sugar, firmly packed (plus extra for coating your rolling pin, cookie cutter, and wax paper)
- 3 tbsp Unsalted Butter, room temperature
- 1/4 cup Evaporated Milk
- 2 tsp Peppermint Extract
- 1/2 tsp Vanilla Extract
- 12 oz Semi-Sweet Chocolate Chips
- 2 tbsp Coconut Oil or Vegetable Shortening
Instructions
peppermint patty filling
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Beat powdered sugar and unsalted butter on low with a hand mixer or stand mixer fitted with the paddle attachment.
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Add evaporated milk, peppermint extract, and vanilla. Increase to medium speed and mix until well combined.
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Generously dust a sheet of wax paper with powdered sugar and roll the filling to 1/4 inch thickness using another sheet of wax paper on top if desired.
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Freeze the rolled filling 45 minutes to 1 hour (or overnight) to make cutting easier.
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Cut rounds with a powdered-sugar-coated circle cutter, place on wax paper, and freeze another 20–30 minutes.
melting the chocolate
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Place semi-sweet chocolate chips and coconut oil in a microwave-safe bowl. Heat 1 minute, stir, then heat another 45–60 seconds and stir until smooth.
assembling the peppermint patties
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Working quickly, dip chilled patties in the melted chocolate with a fork or dipping tool. Tap off excess chocolate and place on wax paper.
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Freeze 20–30 minutes to let the chocolate set.
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Store patties in an airtight container in the refrigerator or freezer with wax paper between layers. They keep very well frozen.
Video
Notes
- Keep the filling cold; freezing for 45 minutes to 1 hour before cutting helps a lot, and overnight is even better.
- Freezing the cut rounds again for 20–30 minutes before dipping prevents them from falling apart in the chocolate.
- Use a non-stick surface under the wax paper when rolling to keep things from shifting. A silicone mat works well.
- Dust wax paper and cutters with powdered sugar to avoid sticking while rolling and cutting.
- Set up your dipping station before you start dipping so you can work quickly and efficiently.
- Recipe adapted from a community cookbook.
Nutrition
Nutritional information is an estimate and will vary based on specific ingredients used.