Peppermint Patties are more than just a sweet treat; they are a delightful escape, a burst of cool refreshment enveloped in rich, decadent chocolate. Have you ever bitten into that perfect combination and felt an instant revitalization? I certainly have, and there’s something truly magical about the contrast between the vibrant mint and the bittersweet cocoa that just awakens the senses with every bite.
Historically, confections like these have graced candy shops for decades, with the iconic York Peppermint Pattie making its debut in 1940, quickly becoming a beloved classic known for its satisfying snap and invigorating flavor profile. Its unique appeal has stood the test of time, cementing its place in the hearts of candy lovers everywhere.
Why Do We Love Peppermint Patties So Much?
People adore these delightful sweets not just for their unique taste and smooth texture, but also for the wonderful sense of nostalgia they evoke, reminiscent of childhood pleasures and simple joys. They offer a refreshing counterpoint to richer desserts, making them perfect for any occasion, from an after-dinner treat to a festive holiday delight. Whether you’re a long-time fan or new to this irresistible flavor pairing, preparing your own homemade Peppermint Patties offers a rewarding experience, allowing you to tailor the intensity of the mint and the quality of the chocolate to your personal preference. Get ready to create some homemade magic that tastes even better than the store-bought version!
Ingredients:
- For the Peppermint Filling:
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 4 cups (about 1 pound) powdered sugar, sifted
- 1/4 cup heavy cream or milk, plus more if needed
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure peppermint extract (or to taste, start with 1/2 tsp if unsure)
- Pinch of salt
- For the Chocolate Coating:
- 16 ounces (about 2 2/3 cups) good quality semi-sweet chocolate chips or chopped baking chocolate
- 2 tablespoons coconut oil or vegetable shortening (optional, helps with shine and smoothness)
- Equipment:
- Large mixing bowl
- Electric mixer (stand or hand-held)
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Small cookie scoop (optional, for uniformity)
- Double boiler setup or microwave-safe bowl for melting chocolate
- Dipping tools (forks, candy dipping tools)
- Airtight containers for storage
Making the Peppermint Filling
- Prepare Your Workspace and Ingredients: Before we dive in, I always find it helpful to have everything ready to go. Line two large baking sheets with parchment paper or silicone baking mats. This will be where our beautiful peppermint patties will rest as they chill. Also, make sure your butter is truly at room temperature. This is crucial for achieving that silky-smooth filling we’re aiming for. If it’s too cold, it won’t cream properly, and if it’s melted, your filling will be too greasy.
- Cream the Butter: In a large mixing bowl, using an electric mixer (either a stand mixer with a paddle attachment or a hand-held mixer), beat the softened unsalted butter on medium speed until it’s light and fluffy. This usually takes about 2-3 minutes. You’ll notice its color lightening and its texture becoming airy. This initial step is really important because it incorporates air into the butter, which contributes to the creamy texture of our homemade peppermint patties.
- Add Liquids and Extracts: Once the butter is nicely creamed, reduce the mixer speed to low. Gradually add the heavy cream (or milk), vanilla extract, peppermint extract, and a small pinch of salt. Mix until these ingredients are just combined. Be careful not to overmix at this stage; we just want them incorporated evenly. The salt, even though it’s a small amount, really helps to balance the sweetness and enhance the peppermint flavor, so don’t skip it!
- Incorporate Powdered Sugar: Now for the powdered sugar. This step requires a bit of patience and finesse. With the mixer still on low speed, begin adding the sifted powdered sugar, about one cup at a time. Sifting the sugar beforehand is a game-changer; it prevents lumps and ensures a smooth consistency for your peppermint patties. Mix each addition until it’s fully incorporated before adding the next. You’ll notice the mixture starting to thicken considerably.
- Adjust Consistency: As you add the last bit of powdered sugar, the mixture will become quite thick and might even start to climb up the mixer paddle. If it seems too dry and crumbly, you can add a tiny bit more heavy cream, about a teaspoon at a time, until it comes together into a cohesive, pliable dough. Conversely, if it feels too sticky to handle, you can mix in a tablespoon or two more sifted powdered sugar. The ideal consistency for our peppermint filling is like a very thick play-doh – firm enough to hold its shape but soft enough to mold easily. It should not be sticky to the touch once fully combined. This balance is key to creating perfect peppermint patties.
- Final Mix and Scrape: Once all the powdered sugar is incorporated and the consistency is just right, increase the mixer speed to medium-high for about 30 seconds to a minute. This final beat helps to ensure everything is perfectly blended and incredibly smooth. Use a rubber spatula to scrape down the sides of the bowl periodically to make sure no dry pockets of sugar are left behind. You want a uniform, beautiful white dough that smells wonderfully of peppermint.
Forming the Patties
- Portion the Dough: Now for the fun part – shaping our peppermint patties! You have a few options here. For uniform patties, I highly recommend using a small cookie scoop (about 1-inch in diameter) or a tablespoon measure. Scoop out even portions of the peppermint dough. If you don’t have a scoop, you can just use a spoon and eyeball it, but consistency in size will help them chill and dip more evenly later.
- Roll and Flatten: Take each scooped portion of dough and gently roll it between your palms to form a smooth ball. Then, place the ball on one of your prepared baking sheets. Using the palm of your hand or the bottom of a glass, gently flatten each ball into a disc shape, about 1/4 to 1/3 inch thick. I like to aim for a diameter of about 1.5 to 2 inches. Try to make them as even in thickness as possible; this will ensure they set up properly and are easy to dip in chocolate.
- Chill the Peppermint Patties: Once all your peppermint patties are formed and neatly arranged on the parchment-lined baking sheets (leave a little space between each one), it’s time to chill them. Place the baking sheets in the refrigerator for at least 30 minutes, or even better, in the freezer for about 15-20 minutes. Chilling is a critical step! It firms up the peppermint filling, making the patties much easier to handle and preventing them from falling apart or melting into the chocolate when we dip them. Don’t skip this step, or you’ll have a messy chocolate situation on your hands.
- Prepare for Dipping (while chilling): While your peppermint patties are chilling, this is the perfect time to get your chocolate coating ready. You’ll want to melt your chocolate just before you’re ready to dip, so it’s warm and fluid, but not too hot.
Melting the Chocolate Coating
- Choose Your Chocolate: The quality of your chocolate coating truly makes a difference in the final taste and appearance of your homemade peppermint patties. I recommend using a good quality semi-sweet chocolate. You can use chocolate chips, but I often prefer chopped baking chocolate bars because they tend to melt more smoothly and contain fewer stabilizers, giving a better finish. Dark chocolate or milk chocolate can also be used, depending on your preference!
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Method 1: Double Boiler (My Preferred Method for Smoothness):
- Set up a double boiler by placing a heatproof bowl (glass or stainless steel) over a saucepan containing about an inch or two of simmering water. Make sure the bottom of the bowl does not touch the water.
- Add your chocolate chips or chopped chocolate to the bowl. If using, add the coconut oil or vegetable shortening now.
- Stir occasionally as the chocolate melts, until it is completely smooth and glossy. The key here is low and slow heat. You want to gently melt the chocolate without scorching it. Overheated chocolate will seize, become grainy, or lose its shine.
- Once melted, remove the bowl from the heat but keep it over the warm (but not simmering) water to maintain its fluidity while you dip. This helps keep the chocolate at an ideal temperature for dipping all your peppermint patties without it hardening too quickly.
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Method 2: Microwave (Quick and Convenient):
- Place the chocolate chips or chopped chocolate in a microwave-safe bowl. If using, add the coconut oil or vegetable shortening.
- Microwave on medium power (50%) for 30-second intervals, stirring thoroughly after each interval.
- Continue microwaving and stirring until the chocolate is mostly melted and smooth. The residual heat in the bowl will melt any remaining small lumps as you stir. This typically takes about 1.5 to 3 minutes total, depending on your microwave and the amount of chocolate.
- Be extra careful with the microwave method not to overheat the chocolate. Chocolate can burn easily in the microwave, and it’s difficult to recover from that. Stirring frequently is crucial.
- Achieving the Right Consistency: Whether you use a double boiler or microwave, you’re looking for a smooth, pourable, yet thick enough consistency to coat your peppermint patties without being too thin. The coconut oil or shortening is optional, but I find it really helps achieve that beautiful, professional-looking shine and makes the chocolate a little more fluid and easier to work with, resulting in a thinner, more even coating.
Dipping the Peppermint Patties
- Get Your Dipping Station Ready: Retrieve your chilled peppermint patties from the refrigerator or freezer. Arrange them next to your bowl of melted chocolate. Have your second parchment-lined baking sheet ready for placing the dipped patties. Prepare your dipping tools – two forks (one for dipping, one for scraping excess), or specialized candy dipping tools work wonderfully.
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The Dipping Technique:
- Working quickly, drop one chilled peppermint patty into the melted chocolate.
- Using a fork (or dipping tool), gently turn the patty over once or twice to fully coat it with chocolate. Ensure the entire surface is covered.
- Lift the patty out of the chocolate with the fork. Gently tap the fork against the edge of the bowl to allow any excess chocolate to drip off. This helps create a smooth, even coating and prevents a thick “foot” of chocolate around the base of your peppermint patties. You might need to use a second fork or a small knife to gently push the patty off the dipping fork onto the prepared baking sheet.
- Repeat this process with the remaining patties. If the chocolate starts to thicken too much, gently reheat it for a short burst (either over the double boiler or in the microwave for 10-15 seconds) until it’s fluid again.
- Optional: Double Dip for a Thicker Coat: If you desire an even thicker, more decadent chocolate shell on your peppermint patties, you can let the first coating set completely (about 10-15 minutes in the fridge), then dip them a second time. This creates a really satisfying crunch and a more robust chocolate flavor that pairs wonderfully with the creamy peppermint.
- Aesthetics and Presentation: While optional, if you want to give your homemade peppermint patties a professional touch, you can drizzle any remaining melted chocolate over them in decorative patterns, or sprinkle them with a tiny pinch of sea salt for a delightful sweet and salty contrast. Do this immediately after dipping, before the chocolate sets.
Setting and Storing
- Allow the Chocolate to Set: Once all your peppermint patties are dipped, return the baking sheets to the refrigerator. Allow them to chill for at least 15-30 minutes, or until the chocolate coating is completely firm and set. You’ll know they’re ready when they can be easily picked up without leaving fingerprints in the chocolate. This setting time is essential for the chocolate to achieve its crisp, satisfying snap.
- Transfer and Enjoy: Once fully set, carefully peel the peppermint patties from the parchment paper. They should come off easily. You can enjoy them immediately!
- Storage: To keep your homemade peppermint patties fresh and delicious, store them in an airtight container. They can be kept at room temperature for up to 5-7 days, especially if your home isn’t too warm. However, for a firmer patty and to extend their shelf life, I personally prefer to store them in the refrigerator. When stored in the fridge, they will last for up to 2-3 weeks. If you like them slightly softer, simply take them out of the fridge about 15-20 minutes before serving to allow the filling to soften slightly. They can also be frozen for up to 2 months; just thaw them in the refrigerator before serving.
- Share (or Don’t!): These homemade peppermint patties are truly a labor of love, and every bite is a delightful burst of cool peppermint encased in rich chocolate. They make wonderful gifts, perfect for holiday platters, or simply a luxurious treat for yourself after a long day. Be prepared for these to disappear quickly! Enjoy every single one.
Conclusion:
So there you have it, my dear fellow home bakers and treat enthusiasts! We’ve journeyed through the simple yet magical steps to create what I truly believe are some of the most delightful confections you’ll ever make right in your own kitchen. After all is said and done, what makes this recipe an absolute must-try isn’t just the incredible flavor, though that’s certainly a huge part of it. It’s the sheer joy and satisfaction of transforming a few humble ingredients into something so utterly professional-tasting and beautiful. There’s a distinct sense of accomplishment that comes with crafting treats like these from scratch, a pride that you simply don’t get from a store-bought version. The balance of the cool, minty center with the rich, dark chocolate coating is pure bliss, a harmonious symphony of textures and tastes that awakens your palate and leaves you craving just one more. I truly believe that once you taste the homemade difference, especially with something as iconic as these, you’ll find it hard to go back.
Imagine biting into that perfectly smooth, refreshing interior, immediately followed by the satisfying snap and slight bitterness of the quality chocolate – it’s an experience that’s both invigorating and comforting. This isn’t just a dessert; it’s a little moment of indulgence, a sweet escape from the everyday. They are remarkably versatile, perfect for so many different occasions. Looking for an elegant after-dinner mint? These fit the bill perfectly, offering a sophisticated end to any meal. Need a quick pick-me-up with your afternoon coffee or tea? A couple of these alongside your brew will elevate that simple ritual into a luxurious treat. They also make truly thoughtful and cherished gifts. Think about wrapping a small assortment in a beautiful box or clear bag with a ribbon for birthdays, holidays, or just as a gesture of appreciation for friends, neighbors, or colleagues. Trust me, a homemade gift of deliciousness speaks volumes more than anything store-bought ever could. I always get rave reviews when I share them, and the joy of seeing someone’s face light up with the first bite is incredibly rewarding.
Now, let’s talk about making them truly your own. While the classic combination is divine, don’t be afraid to experiment with variations! For a different chocolate experience, try dipping some in milk chocolate for a sweeter, creamier finish, or even white chocolate for a striking visual contrast and a different flavor profile. You could sprinkle them with a touch of flaky sea salt right after dipping to enhance the chocolate’s depth and add a subtle savory note. During the holiday season, I love to crush some candy canes and sprinkle them over the wet chocolate for a festive crunch and an extra burst of peppermint. Another fun idea is to use different extract flavors for the centers – perhaps a hint of almond or orange for a gourmet twist, or even a touch of espresso powder for a mocha-mint delight. You could also play with their size; mini versions are wonderful for a tasting platter, while larger ones make a more substantial individual treat. The beauty of homemade Peppermint Patties is that the possibilities for customization are almost endless, allowing you to tailor them perfectly to your taste or the occasion.
So, my friends, I genuinely hope you feel inspired to roll up your sleeves and give this wonderful recipe a try. Don’t be intimidated; the process is much simpler and more forgiving than you might imagine, and the rewards are absolutely phenomenal. It’s a fantastic baking project for a cozy afternoon, and the resulting treats will bring smiles to everyone who tries them. I am so eager to hear about your culinary adventures! Please, please don’t hesitate to share your experiences, your successes, and especially any creative variations you come up with. Did you try a new flavor extract? Did you decorate them in a unique way? I’d love to know! Snap a photo, drop a comment, or tell us all about how your homemade Peppermint Patties turned out. Your feedback and stories not only make my day but also inspire other readers to jump into the kitchen and create their own magic. Happy baking, and enjoy every single delightful bite!
Homemade Peppermint Patties
Discover how to make irresistible homemade peppermint patties from scratch! These delightful sweets feature a burst of cool, refreshing peppermint cream filling enveloped in a rich, decadent chocolate coating. Perfect for a nostalgic treat, holiday gift, or an after-dinner delight that’s even better than store-bought.
Ingredients
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1/2 cup (1 stick) unsalted butter, softened to room temperature
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4 cups (about 1 pound) powdered sugar, sifted
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1/4 cup heavy cream or milk, plus more if needed
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1 teaspoon pure vanilla extract
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1 teaspoon pure peppermint extract (or to taste, start with 1/2 tsp if unsure)
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Pinch of salt
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16 ounces (about 2 2/3 cups) good quality semi-sweet chocolate chips or chopped baking chocolate
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2 tablespoons coconut oil or vegetable shortening (optional, helps with shine and smoothness)
Instructions
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Step 1
Line two large baking sheets with parchment paper or silicone baking mats. Ensure unsalted butter is softened to room temperature for optimal creaming. -
Step 2
In a large mixing bowl, using an electric mixer, beat the softened butter on medium speed for 2-3 minutes until light and fluffy. -
Step 3
Reduce mixer speed to low. Gradually add heavy cream (or milk), vanilla extract, peppermint extract, and a pinch of salt. Mix until just combined. -
Step 4
With the mixer still on low speed, add the sifted powdered sugar one cup at a time, mixing each addition until fully incorporated. Sifting prevents lumps. -
Step 5
If the mixture is too dry, add heavy cream (1 tsp at a time) until cohesive. If too sticky, add more sifted powdered sugar (1-2 tbsp). The ideal consistency is like a thick play-doh. -
Step 6
Increase mixer speed to medium-high for 30-60 seconds to ensure the filling is perfectly blended and smooth. Scrape down the bowl sides. -
Step 7
Using a small cookie scoop (about 1-inch diameter) or a tablespoon, scoop even portions of the peppermint dough onto the prepared baking sheets. -
Step 8
Gently roll each scooped portion into a smooth ball between your palms, then flatten into a disc shape, about 1/4 to 1/3 inch thick and 1.5 to 2 inches in diameter. -
Step 9
Place the formed patties on baking sheets in the refrigerator for at least 30 minutes, or in the freezer for 15-20 minutes. This firms them up for dipping. -
Step 10
Set up a double boiler: place a heatproof bowl over a saucepan with simmering water (bowl not touching water). Add chocolate chips/chopped chocolate and optional coconut oil/shortening. Stir until smooth and glossy. Keep warm. -
Step 11
Place chocolate and optional coconut oil/shortening in a microwave-safe bowl. Microwave on medium (50%) in 30-second intervals, stirring thoroughly after each, until smooth. Be careful not to overheat. -
Step 12
Retrieve chilled patties. Arrange them next to the melted chocolate. Have a second parchment-lined baking sheet and dipping tools ready. -
Step 13
Working quickly, drop one chilled patty into the melted chocolate. Use a fork to turn and fully coat. Lift and gently tap the fork to drip off excess chocolate. Transfer to the prepared baking sheet. -
Step 14
For a thicker chocolate shell, let the first coating set completely (10-15 minutes in the fridge), then dip them a second time. -
Step 15
Drizzle any remaining melted chocolate over the dipped patties in decorative patterns, or sprinkle with a tiny pinch of sea salt immediately after dipping, before the chocolate sets. -
Step 16
Return the dipped patties on baking sheets to the refrigerator for at least 15-30 minutes, or until the chocolate coating is completely firm and set. -
Step 17
Once fully set, carefully peel the peppermint patties from the parchment paper. Enjoy immediately! -
Step 18
Store in an airtight container at room temperature (5-7 days) or in the refrigerator (2-3 weeks for firmness). They can also be frozen for up to 2 months; thaw in the refrigerator before serving.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
