Creamy Peppermint Patties Recipe: Easy 5-Step Festive Treat

Let me tell you, the moment creamy peppermint filling meets rich dark chocolate in your kitchen, you’ll swear you’ve just walked into Santa’s workshop. The scent of fresh peppermint wafting through the air is like pure holiday magic—there’s this chilly sweetness that tickles your nose before you even taste anything. I remember the first time I made these peppermint patties; the kitchen was buzzing with anticipation, and the glossy chocolate shells glistened under the lights like tiny edible ornaments. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

My grandma always insisted on homemade treats for our Christmas dessert platters. “Store-bought is fine,” she’d say, “but homemade? That’s love you can taste.” When I was knee-high to a grasshopper, we’d roll out dough and shape candies together, giggling at the sticky mess. Years ago, I stumbled upon a peppermint patties recipe at a bake sale—one bite and I was instantly hooked. Honestly, I wish I’d discovered just how easy these creamy peppermint patties are to make way back then. The combination of velvety filling and snappy chocolate is dangerously easy to fall for.

My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). Even the neighbor’s kids, who usually turn up their noses at minty things, were all in. These patties have quickly become our go-to for potlucks, holiday tins, and even as a sweet treat tucked into lunchboxes. They brighten up any Pinterest-worthy dessert spread, and you know what? They’re pure, nostalgic comfort with a festive twist. I’ve tested this recipe more times than I care to admit—in the name of research, of course—and it’s now a staple for family gatherings, gifting, or just when you need a little edible hug. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Creamy Peppermint Patties Recipe

When it comes to festive treats, these peppermint patties tick all the boxes for flavor, ease, and universal crowd appeal. After plenty of recipe trials and family taste tests (plus a couple of chocolate-splattered mishaps), I’ve landed on a method that brings out the best in every bite. Here’s why you’ll fall hard for these homemade candies:

• Quick & Easy: Comes together in under 45 minutes—no fancy candy thermometers or complicated steps needed. Perfect for those last-minute holiday cravings or spontaneous sweet tooth moments.
• Simple Ingredients: You probably have most of these pantry staples already. No wild goose chase for obscure items—just good old-fashioned basics like powdered sugar, butter, and peppermint extract.
• Perfect for Any Occasion: Whether you’re prepping a Christmas dessert platter, hosting a winter brunch, or putting together teacher gifts, these peppermint patties fit right in (and look gorgeous on a Pinterest board, too).
• Crowd-Pleaser: Kids love the creamy texture. Adults rave about the cool minty flavor and rich chocolate shell. Even picky eaters seem to sneak a second one.
• Unbelievably Delicious: The filling is smooth and dreamy, not gritty or overpowering. The chocolate coating shatters just right when you bite in. It’s comfort food with a festive sparkle.

What sets this creamy peppermint patties recipe apart is the balance: not too minty, not too sweet. I blend the filling just enough to keep it velvety, and temper the chocolate for a smooth finish. No chalky texture here—just pure melt-in-your-mouth delight. Plus, you can swap in dairy-free butter or use different chocolate types if you want to make it your own. Honestly, this recipe isn’t just good—it’s the kind of treat that makes you close your eyes after the first bite and sigh. It’s a little holiday magic you can whip up any time, with no stress and no fuss. Whether you’re making memories with your kids or pulling together a last-minute dessert tray, these patties always deliver.

If you’re tired of store-bought sweets that taste vaguely like toothpaste, this homemade version will change your mind. It’s the perfect way to impress guests, spoil your loved ones, or just treat yourself after a long day. (And let’s face it, sometimes you just need a little chocolate-mint comfort.) You really can’t go wrong.

What Ingredients You Will Need

This creamy peppermint patties recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfyingly soft texture—without any fuss. Most of what you need is probably already tucked away in your pantry or fridge. I’ve grouped everything so you can scan and prep in a snap.

For the Peppermint Filling

• Powdered Sugar (Confectioners’ Sugar), 3 1/2 cups (420g) – This creates the creamy, melt-in-your-mouth base. I prefer Domino brand for a smooth texture.
• Unsalted Butter, 4 tablespoons (56g), softened – Adds richness and a smooth finish. (Dairy-free butter works if needed.)
• Evaporated Milk, 2 tablespoons (30ml) – Helps bind the filling and keeps it lusciously creamy.
• Peppermint Extract, 1 1/2 teaspoons (7ml) – Brings that classic minty flavor. Use a good-quality extract; McCormick is my go-to.
• Vanilla Extract, 1/2 teaspoon (2ml) – Rounds out the flavor. Pure vanilla always tastes best.
• Salt, 1/4 teaspoon – Just a pinch to balance the sweetness.

For the Chocolate Coating

• Dark Chocolate (or Semisweet Chocolate), 12 ounces (340g), chopped – Use bars or chips. Ghirardelli or Guittard are my favorites for a glossy coating.
• Coconut Oil, 1 tablespoon (14g) – Optional, but adds shine and helps the chocolate set smoothly.

Optional Decorations

• Crushed Peppermint Candies – For a festive crunch and color.
• Sprinkles – Red and white nonpareils make these extra cheerful.

If you need to swap ingredients: almond milk works instead of evaporated milk, and you can use vegan butter for a dairy-free version. For chocolate, white chocolate is fun if you like things sweeter. In summer, I’ve even swapped the peppermint extract for lemon or orange for a fruity twist—works like a charm.

Pro tip: Always sift your powdered sugar for the best texture. (I learned that the hard way after one batch turned out a bit lumpy!) And if you want a gluten-free treat, good news—these peppermint patties are naturally gluten-free. Just double-check your extracts and chocolate to be safe.

Equipment Needed

Making creamy peppermint patties doesn’t require a professional candy kitchen—just a few basics and maybe a couple of handy extras. Here’s what you’ll want to have on hand:

• Mixing Bowls – One large (for the filling) and one medium (for melting chocolate).
• Electric Mixer – A hand mixer works great, but you can use a stand mixer if you’ve got one.
• Silicone Spatula – For scraping down the bowl and mixing smoothly.
• Baking Sheet (Cookie Sheet) – Lined with parchment paper or a silicone mat for easy cleanup.
• Parchment Paper – Essential for keeping patties from sticking.
• Double Boiler or Microwave-Safe Bowl – For melting chocolate. If you don’t have a double boiler, a heatproof bowl set over simmering water works just fine.
• Fork or Dipping Tool – For coating the patties in chocolate. (Honestly, a regular fork does the job.)
• Wire Rack – Optional, but helps excess chocolate drip off.

If you’re just starting out, don’t stress about fancy gear. I’ve made these with nothing but a mixing bowl and a fork on more than one occasion. Just keep your parchment paper handy—it’s a lifesaver. For maintenance, wash your silicone mats in warm soapy water and let them air dry to keep them sticky-free. If you’re budget-conscious, snag a basic hand mixer and a couple of sturdy baking sheets—you’ll use them for all sorts of treats.

Preparation Method

Ready to whip up a batch of creamy peppermint patties? Here’s my tried-and-true 5-step method, with detailed tips so your candies come out picture-perfect every time. Measurements are in both US and metric—no guesswork!

1. Make the Peppermint Filling:
   In a large mixing bowl, combine 3 1/2 cups (420g) powdered sugar, 4 tablespoons (56g) softened unsalted butter, 2 tablespoons (30ml) evaporated milk, 1 1/2 teaspoons (7ml) peppermint extract, 1/2 teaspoon (2ml) vanilla extract, and 1/4 teaspoon salt. Beat with an electric mixer on medium speed until the mixture turns into a smooth, stiff dough. It should feel pliable but not sticky—kind of like play dough. If it’s too dry, add a splash more milk; if too wet, sprinkle in extra powdered sugar. (Trust me, the humidity in your kitchen can really throw things off!)
2. Shape the Patties:
   Scoop out 1-inch balls (about 1 tablespoon / 15g each) of filling dough. Roll between your palms, then gently flatten each into a disk about 1/4-inch thick (roughly 5mm) and 1 1/2 inches wide (4cm). Line them up on a parchment-lined baking sheet. If the dough gets sticky, dust your hands with powdered sugar. Chill the patties in the fridge for 30 minutes to firm up—this step helps them hold their shape when you dip them in chocolate.
3. Melt the Chocolate:
   Place 12 ounces (340g) chopped dark chocolate and 1 tablespoon (14g) coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until smooth and glossy. Or, use a double boiler over simmering water for gentle melting. (Don’t let water get into the chocolate—it’ll seize up fast. Learned that one the hard way!)
4. Coat the Patties:
   Using a fork, dip each chilled peppermint patty into the melted chocolate, turning to coat. Let excess chocolate drip off, then place back on the parchment. If you want to decorate, sprinkle crushed peppermint candies or holiday sprinkles on top while the chocolate is still wet. If the chocolate starts to thicken, microwave it for 10 seconds to re-melt.
5. Set and Serve:
   Let patties rest at room temperature until chocolate hardens, about 30 minutes. For faster results, pop the tray in the fridge for 15 minutes. The finished patties should have a shiny, crackly shell and a creamy center. If you notice chocolate pooling at the bottom, your coating may be a little thick—thin it out next time with a touch more coconut oil.

Preparation notes: If you want perfectly round patties for your Pinterest photos, use a small cookie cutter to shape each disk. And if your filling feels dry or crumbly, knead it with clean hands for a minute to smooth it out. For efficiency, set up a “dipping station” with your chocolate bowl, parchment, and decorations all within reach—it makes assembly quick and less messy.

Cooking Tips & Techniques

Over the years, I’ve picked up a few professional tricks (and a handful of rookie mistakes) that make this creamy peppermint patties recipe foolproof. Here’s what I’ve learned, so you get perfect results every time:

• Temperature Matters: Always chill the filling before dipping. If you try to coat warm patties, the chocolate slides right off and you end up with a sticky mess.
• Chocolate Consistency: Add coconut oil to keep the chocolate smooth and glossy. Skip it if you want a super-snappy shell, but it does help with even coating.
• Fork vs. Dipping Tool: A regular kitchen fork works fine, but if you love candy making, invest in a dipping tool—it makes cleanup easier and gives a prettier edge.
• Don’t Rush the Cooling: Let the chocolate set at room temp for the best shine. Refrigerating can cause dull spots, but if you’re in a hurry (or impatient, like me), it’s okay to cheat a little.
• Avoid Gritty Filling: Sift your powdered sugar before mixing. I learned this after a batch came out oddly grainy (not my finest moment!).
• Multitasking: While the filling chills, melt your chocolate and prep your decorations. Time management makes the process feel less like a production and more like fun.
• Batch Size: Double the recipe if you’re gifting or hosting a big party. These disappear fast!
• Troubleshooting: If your chocolate seizes (turns clumpy), start over with a fresh batch—just a single drop of water can ruin the texture. And if your patties spread too much, refrigerate longer before dipping.

Honestly, I’ve had my share of lopsided patties and chocolate fingerprints, but that’s part of the charm. With practice, you’ll get a feel for the timing and texture. Just remember, homemade doesn’t have to mean perfect—sometimes the slightly wonky ones taste the best!

Variations & Adaptations

One of the best things about this creamy peppermint patties recipe is how easy it is to customize. Here are a few of my favorite twists:

• Vegan & Dairy-Free: Swap out the butter for vegan margarine and use plant-based milk (almond or oat work well). Choose dairy-free chocolate chips for coating.
• Seasonal Flavors: Try orange or lemon extract in place of peppermint for a springtime or summer version. I’ve served lemon patties at Easter brunch, and they were a hit!
• Extra Rich: Use milk chocolate or white chocolate for the coating if you want a sweeter, creamier shell. White chocolate with red sprinkles looks super festive for Valentine’s Day.
• Low-Sugar Option: Use a sugar-free powdered sweetener blend and stevia-sweetened chocolate for a lower-carb treat. (My aunt, who’s diabetic, loves this version.)
• Nutty Crunch: Stir in 1/4 cup (30g) finely chopped nuts (like almonds or pecans) to the filling for a crunchy twist.
• Allergen Adaptations: If nut allergies are a concern, make sure your chocolate is processed in a nut-free facility and skip any nutty add-ins.

Personally, my favorite adaptation is a double batch—half with peppermint, half with orange. It’s the best way to fill a dessert platter and keep everyone happy. If you’re feeling adventurous, try dipping half the patties in dark chocolate and the other half in white. You get a gorgeous, Instagram-worthy mix!

Serving & Storage Suggestions

These creamy peppermint patties are best served chilled, straight from the fridge. The chocolate shell snaps beautifully, and the filling holds its shape—plus, they’re refreshingly cool, which is perfect after a heavy holiday meal.

• Presentation: Arrange on a pretty platter with a sprinkle of crushed candy canes or festive sprinkles. They look gorgeous nestled among cookies and fudge for a Pinterest-ready dessert table.
• Pairings: Serve alongside hot cocoa, coffee, or a mug of peppermint tea. If you’re entertaining, offer with a bowl of vanilla ice cream or fresh berries for a simple dessert combo.
• Storage: Keep patties in an airtight container in the fridge for up to 2 weeks. Separate layers with parchment to prevent sticking.
• Freezing: Freeze in a single layer, then transfer to a freezer bag. Thaw in the fridge overnight before serving—flavor and texture stay spot-on.
• Reheating: Not necessary, but if you want to soften them up, leave at room temp for 10 minutes. (Don’t microwave—they’ll melt!)
• Flavor Development: The mint flavor actually intensifies after a day or two in the fridge, so these are perfect for making ahead of time.

Honestly, I love sneaking one straight from the freezer—cold chocolate and creamy filling are just unbeatable. These patties also travel well, making them ideal for gift tins or party favors.

Nutritional Information & Benefits

Here’s a quick look at what’s inside each creamy peppermint patty (approximate values per piece, assuming 24 patties per batch):

• Calories: 95
• Fat: 4g
• Carbohydrates: 15g
• Sugar: 14g
• Protein: 1g

Key ingredients like dark chocolate offer antioxidants and a touch of fiber, while peppermint extract is known for its digestive benefits. These patties are gluten-free as written, and you can easily make them dairy-free or vegan with simple swaps. Just watch out for potential allergens in the chocolate or butter you choose. From a wellness perspective, I see these as the perfect balance—festive, satisfying, and easy to share (so you’re not tempted to eat the whole batch yourself… unless you want to, of course).

Conclusion

If you’re searching for a festive dessert that’s easy, gorgeous, and absolutely irresistible, these creamy peppermint patties deserve a spot on your holiday table. With their cool, creamy filling and snappy chocolate shell, they’re pure comfort in every bite. My family loves them for gifting, snacking, and—let’s be honest—stealing straight from the fridge. Don’t be afraid to tweak the recipe to match your tastes or dietary needs; homemade candy is all about having fun and making memories.

I hope you love this recipe as much as we do. If you give it a try, I’d love to hear how you customized your batch—share your results in the comments or tag me with your Pinterest-worthy photos! Wishing you a sweet, peppermint-filled holiday season (and don’t forget to save a few patties for yourself).

Frequently Asked Questions

Can I make creamy peppermint patties ahead of time?

Absolutely! These patties actually taste better after a day or two in the fridge, as the mint flavor develops more. Make them up to a week in advance and store in an airtight container.

What’s the best chocolate for dipping peppermint patties?

I recommend using high-quality dark or semisweet chocolate bars or chips. Brands like Ghirardelli or Guittard melt smoothly and set with a nice shine.

How do I prevent my chocolate coating from cracking?

Let the freshly dipped patties set at room temperature before refrigerating. Rapid cooling can cause cracks. Adding a bit of coconut oil to the chocolate also helps with a smooth finish.

Can I make these peppermint patties vegan?

Yes! Use vegan butter and plant-based milk for the filling, and choose dairy-free chocolate for coating. The result is just as creamy and delicious.

Why is my peppermint filling sticky or too soft?

If your filling feels sticky, add more powdered sugar a tablespoon at a time. If it’s too dry, mix in a few drops of milk until the texture is smooth but firm enough to shape.

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