I made Homemade Peppermint Patties that are ideal for my Christmas cookie trays and perfect for gifting.

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I love making Peppermint Patty Candy for holiday trays, but this version kind of surprised even me. Bright peppermint extract meets deep semi sweet chocolate, and that cold, minty pop against rich coating is addicting in a weird way.

They look plain at first, then everyone takes a bite and gets quiet, you know that look? No fuss, just a little trick that makes ordinary cookie swaps feel fancy, without trying too hard.

I always end up stealing one or two before guests arrive, dont tell. If you like Homemade Peppermint Patties, this might become your new favorite secret.

Ingredients

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Finely ground sugar, pure carbs and sweetness, no fiber, hits the sweet tooth hard.
Adds chew and shine, keeps centers soft, mostly glucose, not very nutritious.
Provides richness and mouthfeel, adds fat and flavor, some calories and little protein.
Strong minty flavor, no nutrients but huge aroma, use small amounts for punch.
Adds moisture and binding, a bit of protein and fat, helps dough form.
Chocolate coats the patties, provides antioxidants and bitter balance, adds sugar and fat.
Thins chocolate for smooth coating, adds fat, neutral or slight coconut flavor if used.

Ingredient Quantities

3 1/2 cups powdered sugar, sifted (you might need a little more)

3 tablespoons light corn syrup

2 tablespoons unsalted butter, softened

1/2 teaspoon peppermint extract, or to taste

1 to 2 tablespoons milk or heavy cream, as needed to make a firm dough

pinch of salt

a drop or two green food coloring, optional

12 ounces semi sweet or dark chocolate, for coating

1 tablespoon vegetable shortening or coconut oil, optional to thin the chocolate

How to Make this

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1. In a large bowl cream together 3 tablespoons light corn syrup, 2 tablespoons softened unsalted butter, 1/2 teaspoon peppermint extract and a pinch of salt until smooth; add a drop or two of green food coloring now if you want that classic mint color.

2. Gradually stir in 3 1/2 cups sifted powdered sugar, mixing with a spatula or your hands until the mixture starts to hold together; if it’s too dry add 1 to 2 tablespoons milk or heavy cream a little at a time, if it’s too sticky add more powdered sugar a tablespoon at a time.

3. Knead briefly until you have a firm, pliable dough (it should not crumble or stick to your hands); cover and chill 10 to 15 minutes if it feels soft, chilling helps when shaping.

4. Portion the dough into even pieces (a small cookie scoop or teaspoon works great) about 1 inch each, roll into balls then flatten into thin discs about 1/4 inch thick and 1 1/4 to 1 1/2 inches wide; place on a parchment lined baking sheet.

5. Chill the shaped patties 20 to 30 minutes or until firm, this prevents them from falling apart while dipping.

6. Melt 12 ounces semi sweet or dark chocolate with 1 tablespoon vegetable shortening or coconut oil in a microwave in 20 to 30 second bursts, stirring between each burst until smooth, or melt over a double boiler; if chocolate is too thick add a little more shortening or a teaspoon of neutral oil.

7. Using a fork, toothpick, or dipping tool, dip each chilled patty in the melted chocolate to fully coat, tap off excess chocolate against the side of the bowl, then place back on the parchment; if you used a toothpick you can pull it out and smooth the hole with a little extra chocolate.

8. Let the chocolate set at room temperature or speed it up in the fridge for 10 to 15 minutes; store finished patties in an airtight container layered with parchment in the fridge for up to two weeks, or at room temp for several days if your kitchen is cool.

Equipment Needed

1. Large mixing bowl, you’ll want one big enough to knead in
2. Measuring cups and spoons for the powdered sugar, corn syrup, butter etc
3. Sifter or fine mesh sieve to sift the powdered sugar (or a whisk in a pinch)
4. Spatula and a wooden spoon for mixing, or your hands if you dont mind getting messy
5. Small cookie scoop or teaspoon to portion the dough evenly
6. Parchment paper and a baking sheet for shaping and chilling the patties
7. Microwave safe bowl or a double boiler (saucepan plus heatproof bowl) for melting chocolate
8. Fork or dipping tool and a few toothpicks, plus a cooling rack or extra parchment to set the coated candies

FAQ

Q: How do I know when the peppermint filling is the right consistency? A: It should be firm but pliable, not sticky. Roll a small bit into a ball if it holds shape and doesn't crack it's good, if its too wet add a little more powdered sugar, if its too dry add milk 1 teaspoon at a time. Chill 10 minutes if it feels soft before shaping.

Q: Can I make these ahead of time and how should I store them? A: Yes. Store uncoated centers in an airtight container in the fridge for up to 2 days or freeze up to 3 months. Once coated they keep 1 to 2 weeks at cool room temp in a single layer with parchment between layers. Avoid long refrigeration after coating because condensation can make the chocolate sweat.

Q: Whats the easiest way to melt the chocolate without ruining it? A: Use short microwave bursts of 20 to 30 seconds stirring well between each, or a double boiler with low heat. Keep water out of the chocolate or it can seize. If you want thinner glossy chocolate add 1 tablespoon vegetable shortening or coconut oil, but note it may bloom later, tempering gives the best shine.

Q: How much peppermint flavor should I use and can I use peppermint oil? A: Start with 1/2 teaspoon peppermint extract and adjust to taste, the powdered sugar mutes flavor. If using peppermint oil start with 2 to 3 drops because its concentrated, add more slowly. Taste the dough before chilling so you can boost it if needed.

Q: Any tricks for getting neat uniform patties and easy dipping? A: Use a small cookie scoop or weigh portions so they're even, flatten with the bottom of a glass lined with plastic wrap or parchment to get smooth discs. Freeze the discs 10 to 15 minutes before dipping so they hold together better and coating goes quicker.

Q: Can I make these dairy free or lower sugar? A: Yes swap butter for vegan butter or coconut oil and use non dairy milk, choose dairy free chocolate for coating. For lower sugar theres no great direct swap since powdered sugar is structural here, you can try a blend with erythritol powdered but texture will change and might be gritty.

Peppermint Patty Candy • Food Folks And Fun Recipe Substitutions and Variations

Powdered sugar: swap with sifted confectioners sugar (same thing), or try Swerve/erythritol confectioners 1 to 1 if you want low sugar, or make your own by blitzing granulated sugar with 1 tbsp cornstarch per cup until powdery — works fine in a pinch.
Light corn syrup: use mild honey or agave nectar (start with about 3/4 the amount since theyre sweeter and thinner), or golden syrup or brown rice syrup 1 to 1 for similar texture.
Unsalted butter: use solid coconut oil 1 to 1 for dairy free, or margarine/vegan butter same ratio, or vegetable shortening for a slightly firmer filling.
Semi sweet/dark chocolate: swap for milk chocolate if you want a sweeter patty, or use candy melts/compound chocolate for easier dipping (no tempering), or couverture chocolate for a glossier professional finish (temper if you can).

Pro Tips

– Chill more than you think. If the patties still feel soft after 20 minutes, pop the tray in the freezer for 8 to 12 minutes, they firm up fast and dip way easier. Don’t leave them too long though or the center freezes solid.

– Use a small cookie scoop or tablespoon and press them flat with the bottom of a glass for even sizes, that way they all set and dip at the same rate. If you eyeball them they end up lopsided and some melt while others are hard.

– Be gentle with the chocolate heat, heat in short 20 second bursts and stir between each one, overheating makes it grainy. If the chocolate is too thick add just a teaspoon of oil or shortening at a time till it flows, not a big splash.

– When dipping, tap the fork on the bowl edge to remove excess and swipe the bottom quickly on parchment so you don’t get big puddles. If you used a toothpick poke it out while chocolate is soft and cover the hole with a dab of chocolate, it hides the mark better than trying to smooth it with your finger.

– Store layered with parchment in an airtight container in the fridge for longer life, but let them sit 10 to 15 minutes at room temp before eating so the center softens and the flavor opens up.

Peppermint Patty Candy • Food Folks And Fun Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I made Homemade Peppermint Patties that are ideal for my Christmas cookie trays and perfect for gifting.

Servings

servings

Calories

165

kcal

Equipment: 1. Large mixing bowl, you’ll want one big enough to knead in
2. Measuring cups and spoons for the powdered sugar, corn syrup, butter etc
3. Sifter or fine mesh sieve to sift the powdered sugar (or a whisk in a pinch)
4. Spatula and a wooden spoon for mixing, or your hands if you dont mind getting messy
5. Small cookie scoop or teaspoon to portion the dough evenly
6. Parchment paper and a baking sheet for shaping and chilling the patties
7. Microwave safe bowl or a double boiler (saucepan plus heatproof bowl) for melting chocolate
8. Fork or dipping tool and a few toothpicks, plus a cooling rack or extra parchment to set the coated candies

Ingredients

3 1/2 cups powdered sugar, sifted (you might need a little more)
3 tablespoons light corn syrup
2 tablespoons unsalted butter, softened
1/2 teaspoon peppermint extract, or to taste
1 to 2 tablespoons milk or heavy cream, as needed to make a firm dough
pinch of salt
a drop or two green food coloring, optional
12 ounces semi sweet or dark chocolate, for coating
1 tablespoon vegetable shortening or coconut oil, optional to thin the chocolate

Directions

In a large bowl cream together 3 tablespoons light corn syrup, 2 tablespoons softened unsalted butter, 1/2 teaspoon peppermint extract and a pinch of salt until smooth; add a drop or two of green food coloring now if you want that classic mint color.
Gradually stir in 3 1/2 cups sifted powdered sugar, mixing with a spatula or your hands until the mixture starts to hold together; if it’s too dry add 1 to 2 tablespoons milk or heavy cream a little at a time, if it’s too sticky add more powdered sugar a tablespoon at a time.
Knead briefly until you have a firm, pliable dough (it should not crumble or stick to your hands); cover and chill 10 to 15 minutes if it feels soft, chilling helps when shaping.
Portion the dough into even pieces (a small cookie scoop or teaspoon works great) about 1 inch each, roll into balls then flatten into thin discs about 1/4 inch thick and 1 1/4 to 1 1/2 inches wide; place on a parchment lined baking sheet.
Chill the shaped patties 20 to 30 minutes or until firm, this prevents them from falling apart while dipping.
Melt 12 ounces semi sweet or dark chocolate with 1 tablespoon vegetable shortening or coconut oil in a microwave in 20 to 30 second bursts, stirring between each burst until smooth, or melt over a double boiler; if chocolate is too thick add a little more shortening or a teaspoon of neutral oil.
Using a fork, toothpick, or dipping tool, dip each chilled patty in the melted chocolate to fully coat, tap off excess chocolate against the side of the bowl, then place back on the parchment; if you used a toothpick you can pull it out and smooth the hole with a little extra chocolate.
Let the chocolate set at room temperature or speed it up in the fridge for 10 to 15 minutes; store finished patties in an airtight container layered with parchment in the fridge for up to two weeks, or at room temp for several days if your kitchen is cool.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.