Homemade Peppermint Patties

When someone asks me what my favorite holiday treat is, I always respond with the answer of Homemade Peppermint Patties.

A sweet peppermint filling coated entirely in chocolate. And with one bite you will agree that they taste so much better than the store-bought candies.

They have become so popular that I always include these refreshing treats to my holiday cookie trays. And they are always one of the first items to be gone.

With just 4 simple ingredients these little candies are surprisingly easy to make. Although they take a few hours before they can be served, they require very little hands on time to prepare.

Homemade Peppermint Patties Recipe

INGREDIENTS

• Sweetened condensed milk
• Peppermint extract
• Confectioner’s sugar
• Dark chocolate candy wafers

More About The Ingredients

1. Sweetened Condensed Milk

Be sure to buy sweetened condensed milk and not evaporated milk. They are typically stocked right next to each other in the grocery store so it is easy to pick up the wrong can.

Although you won’t use the entire can, be sure to save the extras to make a small batch of Fudge or Instant Pot Caramel. The leftovers are too good to waste!

2. Peppermint Extract

This time of the year, peppermint extract is easy to find. It is typically located in the spice aisle where you find vanilla extract.

However, if you are planning to make these homemade peppermint patties at other times through the year, you may need to go to a baking store or a speciality grocery to find it stocked on the shelves year round.

3. Confectioner’s Sugar

Also known as powdered sugar to many of us, this ingredient is the key to the sweet filling. When combined with sweetened condensed milk and peppermint extract the powdered sugar transitions into the perfect dough that is easy to work with.

4. Dark Chocolate Candy Wafers

Although chocolate bark used to be the preferred chocolate for dipping, this is no longer the case for many recipes. Chocolate candy wafers are easy to melt and they produce a shinier surface when compared to the classic chocolate bricks of bark.

Therefore, I prefer to use wafers to make the melted chocolate for these patties. You can find a bag of dark chocolate candy wafers in the same grocery aisle as chocolate chips.

Just be sure to purchase dark chocolate and not milk chocolate. The deep, intense flavor of the dark chocolate pairs perfectly with the peppermint filling.

INSTRUCTIONS

The first step in making homemade peppermint patties is to make the filling. In a medium mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, blend together the sweetened condensed milk, peppermint extract and powdered sugar.

Mix at a medium speed for 2-3 minutes or until mixture is smooth with no lumps of confectioner’s sugar visible. When you first start mixing the filling, it will resemble pea size crumbles.

However, keep the mixer going and the dough will transition from a lumpy surface into a smooth mixture.

When the dough has been ready, set the bowl aside. Then line a large rimmed baking sheet with wax paper or parchment paper.

Scoop out a tablespoon of the dough and place it in the palm of your hand. Roll the dough into a 1 inch ball and place it on the lined baking sheet.

Repeat the process until you have 24-28 dough balls.

Then use the back of a measuring cup to flatten each ball into a circle until they are approximately 1/4 inch in thickness.

Let The Dough Dry

Allow the dough to sit at room temperature for an hour. Then flip each one over and let air dry at room temperature for an additional hour. *If you are making these in a hot kitchen, you may need to put the patties in the freezer for 10-20 minutes before flipping.

After the dough has dried for two hours, place the baking sheet with the homemade peppermint patties in the freezer for 20 minutes. This is necessary so that the dough doesn’t melt or turn gooey when you dip it in the hot, melted chocolate.

When the patties are nice and firm and ready to come out of the freezer, melt the chocolate wafers per package instructions. Although it is always best to use a double broiler to keep the chocolate warm throughout the dipping process, I most often use the microwave to melt the chocolate wafers.

How To Melt Chocolate Wafers In the Microwave

Do this by placing the recommended amount of wafers in a large measuring cup or microwaveable batter bowl. Then heat the wafers at 50% power for 30 seconds.

Once the time is up, stir and place the container back in the microwave. Heat again at half power for an additional 30 seconds.

This time when you stir the chocolate, you will notice that some of them are beginning to melt. Place the bowl back in the microwave and continue to heat at 50% power in increments of 15 seconds, stirring between each segment.

Stop heating the chocolate when the last time you stir you see just a few chunks of chocolate remaining. Continue to stir until those little pieces melt completely. Now the chocolate is ready to coat the homemade peppermint patties!

Coat The Peppermint Patties In Chocolate

Remove a few frozen patties from the freezer and individually dip them into the melted chocolate, being sure to coat both sides. Just like when making Ritz Cookie Crackers, it is easiest to do this using two forks.

One fork is for flipping the patty over to coat the other side. And the other fork is to help the original fork remove the patty from the chocolate once coated.

Before placing the homemade peppermint patties on the parchment paper lined baking sheet, allow the excess chocolate to drain. Then place on the lined baking sheet, placed at least 1/2 inch apart from each other.

Repeat until all of the frozen patties have been coated. Then place the tray in the refrigerator or freezer for an additional 20-30 minutes for the chocolate to cool and set.

Storing Instructions

Store in a covered container on the counter. You can also store them in the refrigerator, however, the chocolate will sweat and have condensation on the surface as it comes to room temperature.

Although, because I love to eat them cold, I store them in the refrigerator or freezer. However, if you are adding them to your Christmas Cookie Tray I would suggest keeping them at room temperature or allowing them to come to room temperature before piling them on the tray with your other cookies.

Enjoy! Mary

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