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Peppermint Patties Recipe

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4.3 from 8 reviews

These homemade Peppermint Patties feature a smooth, minty filling coated in rich dark chocolate, perfect for the holiday season or any time you crave a refreshing, sweet treat. With a creamy peppermint dough made from condensed milk and powdered sugar, dipped in melted chocolate and topped with festive sprinkles, these patties are easy to make and delightfully addictive.

  • Author: Chef
  • Prep Time: 8 minutes
  • Cook Time: 3 minutes (for melting chocolate)
  • Total Time: 11 minutes plus chilling time
  • Yield: 18 servings
  • Category: Candy
  • Method: No-Cook
  • Cuisine: American

Ingredients

Filling

  • 14 ounce can sweetened condensed milk
  • 1 1/4 teaspoons peppermint extract (or more to taste)
  • 1/8 teaspoon vanilla extract
  • 4 3/4 cups powdered sugar (plus extra for sprinkling)

Coating and Decoration

  • 3 cups dark chocolate candy melts (such as Ghirardelli)
  • 1/2 cup holiday sprinkles

Instructions

  1. Mix Filling Ingredients: Place the sweetened condensed milk, peppermint extract, and vanilla extract in the bowl of a mixer. Add half of the powdered sugar and beat on low speed until combined.
  2. Form Dough: Gradually add the remaining powdered sugar, beating until a smooth dough forms. The dough should hold its shape when rolled into a ball. Adjust consistency by adding additional powdered sugar or teaspoon-sized amounts of water as needed.
  3. Shape Dough: Sprinkle powdered sugar on a piece of parchment paper and place the peppermint dough on it. Sprinkle more powdered sugar on top, then roll out the dough into a 1/2 inch thick circle.
  4. Cut Patties: Spray a 1 or 1 1/2 inch round cookie cutter with cooking spray. Use it to cut round shapes from the dough. If the dough is sticky, chill in the freezer for a few minutes and recut.
  5. Freeze Patties: Transfer the peppermint rounds to a parchment-lined baking sheet, cover, and freeze for 20 minutes to firm up.
  6. Melt Chocolate: Place the chocolate candy melts in a microwave-safe bowl. Heat in 30 second intervals, stirring occasionally, until fully melted and smooth.
  7. Coat Patties: Using a fork, dip each peppermint round into the melted chocolate to fully coat, then place on parchment paper. Immediately sprinkle with holiday sprinkles.
  8. Set and Serve: Allow patties to cool until the chocolate is set. Store in the refrigerator until ready to serve.

Notes

  • If the peppermint dough is too sticky to roll or cut, adding more powdered sugar or chilling briefly in the freezer helps firm it up.
  • Use good quality dark chocolate melts for the best flavor and smooth coating.
  • Patties can be stored in an airtight container in the refrigerator for up to two weeks.
  • Adjust peppermint extract to suit your taste preference; more extract for a stronger mint flavor.
  • Ensure that chocolate is not overheated to avoid seizing or grainy texture.

Find it online: https://cheftinaskitchen.com/peppermint-patties-recipe/