Peppermint Patties Homemade Recipe

Peppermint Patties Homemade Recipe

If you love that cool, creamy mint center wrapped in snappy dark chocolate, this Peppermint Patties Homemade Recipe is going to be your new holiday (and honestly, year-round) favorite—no oven, simple ingredients, and big chocolate peppermint candy flavor.

Meet Your New Favorite No-Bake Treat

Peppermint patties are one of those classic mint chocolate treats that reach across generations. My grandma kept a stash in her freezer, my kids steal them out of mine, and I have a feeling you might end up doing the same. This homemade peppermint patties recipe gives you that familiar, refreshing bite—but with a creamier center, richer dark chocolate coating, and zero mystery ingredients.

I love making these around Christmas, especially when I’m putting together holiday candy recipe gift boxes for neighbors, teachers, and friends. They’re festive, pretty, and easy to scale up for a crowd. But don’t let the “Christmas candy ideas” label scare you into waiting for December. These little homemade mint patties are amazing for baby showers, wedding dessert tables, or tucked into a lunchbox as a special surprise.

What makes this version a bit special? The filling is soft and creamy rather than chalky, thanks to a mix of butter and sweetened condensed milk. The flavor is bright and minty, but not so strong it clears your sinuses. And since it’s a no bake peppermint candy, the hardest work you’ll do is rolling and dipping. Put on a podcast or some holiday music and it becomes oddly relaxing—like edible therapy.

Health-wise, it’s still candy, of course, but making your own means:

• No corn syrup
• You control the chocolate (use quality dark chocolate or even sugar-free if needed)
• Easy to make gluten-free
• Smaller portions if you want more of a “one-bite” treat

And you know what? There’s something deeply satisfying about pulling a tray of glossy, homemade peppermint patties out of the fridge and thinking, “I made those.”

Why You’ll Love This Peppermint Patties Homemade Recipe

• No oven needed – This is a completely no-bake peppermint dessert recipe, perfect for hot days or busy holiday baking schedules.
• Simple pantry ingredients – Powdered sugar, butter, sweetened condensed milk, chocolate, and peppermint extract—nothing fancy or fussy.
• Creamy, not chalky – The mint center is soft, creamy, and melts in your mouth, unlike some store-bought versions.
• Perfect for gifting – These homemade peppermint patties look gorgeous in cookie tins, candy boxes, or on holiday platters.
• Easy to customize – Make them dairy-free, sugar-free, or change up the flavors with orange, mocha, or vanilla-mint twists.
• Kid-friendly project – Little hands love rolling and flattening the mint dough (you can handle the hot melted chocolate).
• Freezer-friendly – Keep a stash in the freezer for up to 3 months for quick dessert emergencies or surprise guests.
• No special equipment – Just a mixing bowl, a hand mixer (or sturdy spoon), and a fork for dipping.

Let me explain—this is one of those easy candy recipes that looks much more impressive than it really is, which is exactly what we want for busy holidays and family gatherings.

Ingredients for Homemade Peppermint Patties

Here’s everything you’ll need for this Peppermint Patties Homemade Recipe. I’m including a few notes and substitution ideas to help you personalize it.

For the creamy mint filling:

• 3 cups (360 g) powdered sugar, plus extra as needed
  • Use regular powdered sugar; if it’s clumpy, sift it for a smoother filling.
• 4 tablespoons (56 g) unsalted butter, softened
  • Salted butter works too; just skip any added salt.
• 1/3 cup (80 ml) sweetened condensed milk
  • This makes the filling creamy and helps it hold together; don’t swap with evaporated milk.
• 1 1/2 teaspoons pure peppermint extract
  • Peppermint extract is stronger and more “candy cane” than spearmint; start with 1 teaspoon if you’re cautious.
• 1/2 teaspoon vanilla extract
  • Adds warmth and rounds out the mint flavor.
• 1/8 teaspoon fine sea salt
  • Just a pinch keeps the sweetness in check.

For the dark chocolate peppermint coating:

• 12 oz (340 g) dark chocolate chips or chopped dark chocolate (60–70% cacao works well)
  • Use a brand you enjoy snacking on—Ghirardelli, Guittard, or Trader Joe’s dark chocolate bars all melt nicely.
• 1–2 teaspoons coconut oil or vegetable shortening (optional)
  • Helps thin the chocolate slightly and gives a smoother, shinier coating.

Optional toppings (for fun and flair):

• Crushed candy canes or peppermint candies
• Flaky sea salt
• White chocolate drizzle
• Colored sanding sugar (red, green, or silver for Christmas candy ideas)

Ingredient notes and quick substitutions:

• Dairy-free: Use vegan butter and coconut sweetened condensed milk; choose dairy-free dark chocolate.
• Sugar-conscious: Use powdered erythritol or a powdered sugar substitute and sugar-free dark chocolate—texture will be slightly different but still tasty.
• Extra minty: Stir in up to 2 teaspoons peppermint extract total for a stronger mint chocolate candy.

Step-by-Step Directions

Follow these steps and you’ll have homemade peppermint patties that look and taste like they came from a boutique chocolate shop.

1. Prepare your pan and tools
   Line a baking sheet with parchment paper or a silicone baking mat. Clear a little space in your fridge or freezer—you’ll need it for chilling the patties and helping the chocolate set.

2. Mix the butter and sweetened condensed milk
   In a medium mixing bowl, beat the softened butter with the sweetened condensed milk using a hand mixer on medium speed until smooth and creamy. This takes about 1–2 minutes. If you don’t have a mixer, a sturdy whisk or wooden spoon will work with a bit of elbow grease.

3. Add flavorings
   Add the peppermint extract, vanilla, and salt. Beat again just until combined. Take a quick taste here—if you love a bolder mint, you can add another 1/4 teaspoon of peppermint extract, but remember the flavor will intensify slightly as it chills.

4. Work in the powdered sugar
   Add the powdered sugar 1 cup at a time, mixing on low after each addition. At first the mixture will look soft and sticky. As you add more sugar, it will turn into a thick, fondant-like dough that you can press with your fingers. You may need a little more or less powdered sugar depending on humidity, so when the dough is soft but not sticky, you’re good.

5. Adjust the texture
   If the dough is too sticky to roll, add 1–2 tablespoons more powdered sugar. If it’s too dry and cracks when you press it, add a teaspoon of sweetened condensed milk or a tiny splash of milk at a time until it smooths out. You’re looking for a play-dough texture—malleable but not gloopy.

6. Shape the peppermint patties
   Scoop about 1 tablespoon of the mint mixture at a time (a small cookie scoop helps) and roll into a ball between your palms. Place each ball on the prepared baking sheet and flatten it gently into a disk about 1 1/2 inches wide and 1/4 inch thick. They don’t have to be perfect; a little homemade charm is part of the fun.

7. Chill the filling
   Place the baking sheet in the freezer for 20–30 minutes, or in the fridge for about 45 minutes, until the patties are firm and easy to pick up. Don’t skip this step—if the centers are too soft, they’ll fall apart in the warm chocolate.

8. Melt the chocolate
   Add the dark chocolate and coconut oil (if using) to a microwave-safe bowl. Microwave in 20–30 second bursts, stirring in between, until smooth and fully melted. This usually takes about 1–1 1/2 minutes total. You can also melt the chocolate in a heatproof bowl over a pot of barely simmering water.

9. Dip the patties
   Working with a few peppermint centers at a time (leave the rest in the fridge or freezer), place one patty on a fork and lower it into the melted chocolate. Spoon chocolate over the top, then lift and tap the fork gently on the side of the bowl to shake off excess chocolate. Slide the coated patty back onto the lined baking sheet using a toothpick or another fork.

10. Decorate while wet
    While the chocolate is still wet, sprinkle with crushed candy canes, flaky sea salt, or leave them plain. If you’d like a white chocolate drizzle, let the dark chocolate set first, then drizzle melted white chocolate over the top in zigzags.

11. Let the chocolate set
    Chill the tray in the fridge for about 20–25 minutes, or until the chocolate is firm. If your kitchen is cool, you can let them set at room temperature, but the fridge gives a snappier shell.

12. Trim and serve
    If any chocolate pooled awkwardly, you can gently trim the edges with a small knife. Then arrange your homemade peppermint patties on a platter, pack them into tins, or hide a few in the back of the fridge for yourself. No judgment here.

Servings & Timing

• Yield: About 28–32 homemade peppermint patties (depending on size)
• Prep Time: 25–30 minutes active time
• Chill Time: 45–60 minutes total (for centers + setting chocolate)
• Total Time: About 1 hour 15 minutes

If you’re making multiple batches for a big holiday candy spread, you can double the recipe and work in two trays—just rotate them in and out of the fridge as you dip.

Fun Variations to Try

Because once you master this Peppermint Patties Homemade Recipe, it’s fun to play around:

• Thin Mint-Style Patties: Roll the mint centers slightly thinner and use semi-sweet chocolate for a Girl Scout cookie-inspired treat.
• Mocha Mint Patties: Stir 1–2 teaspoons of instant espresso powder into the filling for a coffeehouse-style mint chocolate candy.
• Orange Cream Patties: Swap the peppermint extract for orange extract and top with a little orange zest for a creamsicle vibe.
• White Chocolate Peppermint Patties: Use white chocolate for coating and add a touch of red sanding sugar for a stunning Christmas candy idea.
• Dairy-Free Coconut Mint Patties: Use coconut sweetened condensed milk and vegan butter; coat in dairy-free dark chocolate for a lush, coconut-kissed center.
• Extra Dark Chocolate Peppermint: Use 70–85% dark chocolate for a more grown-up, less sweet mint chocolate treat.

Each variation still uses the same basic homemade candy recipe steps, so once you’ve made them once, you’re set.

How to Store, Freeze, and Make Ahead

One of the best things about homemade peppermint patties is how well they hold up—ideal for planning ahead.

Storage (short term):

• Store the patties in an airtight container, layered between parchment or wax paper.
• They’ll keep in the refrigerator for 2–3 weeks.
• For the best texture, let them sit at room temperature for 5–10 minutes before eating so the center softens slightly.

Freezing (long term):

• Place the patties in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or zip-top bag.
• They’ll keep in the freezer for up to 3 months without much change in flavor or texture.
• Thaw in the fridge overnight or on the counter for 15–20 minutes.

Make-ahead tips:

• You can make the mint centers up to 2 days ahead—shape, chill, and store them tightly covered in the fridge, then dip in chocolate when you’re ready.
• For big events, I usually make the full candy a week before and freeze; they taste fresh once thawed, and it takes a lot of pressure off party day.

No reheating needed (or wanted!) here—the only “warm” step is melting the chocolate.

Notes from My Kitchen

A few things I’ve learned while testing this peppermint patties recipe for family, neighbors, and my book club:

• Measure your powdered sugar loosely. If you pack it into the cup, you’ll end up with a dry, crumbly filling. Spoon it into the cup and level off for the best texture.
• Check your peppermint extract label. Some brands are very strong. If yours says “peppermint flavor” instead of “peppermint extract,” you might need a little more. If it smells super intense right out of the bottle, start with less, then add drop by drop.
• Work in small batches when dipping. Keeping most of the mint centers chilled while you dip prevents them from sliding around in the chocolate.
• Don’t overheat the chocolate. If it gets too hot, it thickens and seizes, which makes dipping difficult. Short microwave bursts with lots of stirring are your friend.
• Use a fork and tap gently. A simple dinner fork works beautifully for dipping—just tap it on the bowl lightly to let extra chocolate drip off.
• Embrace the homemade look. If a few patties are a little lopsided or the drizzle isn’t perfect, that’s okay. People love knowing something was made by hand, not a factory line.

You know what? My most-requested batch of peppermint patties had a few messy ones on the plate—and they were still gone in under 10 minutes.

Peppermint Patties Homemade Recipe FAQs

1. Can I make homemade peppermint patties without sweetened condensed milk?
Yes, but the texture changes. You can use a small amount of heavy cream or milk instead, but you’ll need more powdered sugar, and the center will be a bit firmer and less creamy.

2. How strong should the peppermint flavor be?
That’s personal preference. For most people, 1 1/2 teaspoons of peppermint extract in this recipe gives a clear mint flavor without being overwhelming; if you’re sensitive to mint, start with 1 teaspoon and taste as you go.

3. My filling is too sticky to shape—what should I do?
Add powdered sugar, 1–2 tablespoons at a time, mixing well after each addition, until the dough holds its shape and doesn’t stick to your fingers. Chilling the dough for 10–15 minutes can also help.

4. Why is my chocolate coating thick and clumpy?
It’s likely overheated or got water in it. Melt the chocolate slowly, stir often, and avoid any moisture. If it’s too thick, a teaspoon of coconut oil can thin it a bit.

5. Can I use mint extract instead of peppermint extract?
Yes, but the flavor will be slightly different—more like spearmint gum than candy cane. If you want that classic chocolate peppermint candy taste, peppermint extract is best.

6. Are these homemade peppermint patties gluten-free?
The ingredients in this recipe are naturally gluten-free, but always check your specific brands of chocolate and extracts to be sure. If you’re serving someone with celiac disease, use certified gluten-free chocolate.

7. How do I keep the chocolate from cracking when I bite into them?
Chocolate that sets too cold can crack more easily. Let the patties warm up for a few minutes after taking them out of the fridge, and avoid moving the tray too much while the chocolate is setting.

8. Can I make these smaller for bite-size treats?
Absolutely. Use about 2 teaspoons of filling per patty, shape and flatten, and reduce the chilling time slightly—this makes perfect mini mint chocolate treats for party platters.

Wrapping Up

This Peppermint Patties Homemade Recipe gives you everything you love about classic peppermint patties—cool, creamy centers; rich dark chocolate; that satisfying “snap”—with simple ingredients and no baking. They’re easy enough for a cozy Saturday project, festive enough for Christmas candy ideas, and flexible enough to tweak for different diets and flavors.

If you try this recipe, I’d love to hear how it goes—tell me in the comments what variation you made, or which brand of chocolate you liked best. And if homemade candy has you feeling inspired, you might also enjoy making simple chocolate truffles or a batch of hot cocoa mix to go alongside these minty treats.

Peppermint Patties Homemade Recipe

Cool, creamy peppermint centers wrapped in a snappy dark chocolate shell. No-bake, easy to customize, and perfect for gifting or keeping a stash in the freezer.

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Prep Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Candy, Dessert

Cuisine American

Servings 30 patties

Calories 150 kcal

Ingredients

  

1x2x3x

• 3 cups powdered sugar plus extra as needed; sift if clumpy
• 4 tablespoons unsalted butter softened
• 1/3 cup sweetened condensed milk do not substitute evaporated milk
• 1 1/2 teaspoons peppermint extract pure; adjust to taste
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon fine sea salt a pinch, to balance sweetness
• 12 oz dark chocolate chips or chopped, 60–70% cacao
• 1–2 teaspoons coconut oil or vegetable shortening optional, to thin and shine chocolate
• crushed candy canes or peppermint candies optional, for topping
• flaky sea salt optional, for topping
• white chocolate optional, melted for drizzle
• colored sanding sugar optional, for decorating

Instructions

 

• Line a baking sheet with parchment paper or a silicone baking mat. Clear space in your fridge or freezer for chilling the patties later.
• In a medium mixing bowl, beat the softened butter with the sweetened condensed milk using a hand mixer on medium speed until smooth and creamy, 1–2 minutes. You can also mix by hand with a sturdy whisk or wooden spoon.
  4 tablespoons unsalted butter, 1/3 cup sweetened condensed milk
• Add the peppermint extract, vanilla extract, and fine sea salt. Beat just until combined. Taste and adjust the peppermint extract if you prefer a stronger mint flavor.
  1 1/2 teaspoons peppermint extract, 1/2 teaspoon vanilla extract, 1/8 teaspoon fine sea salt
• Add the powdered sugar 1 cup at a time, mixing on low after each addition. The mixture will start out soft and sticky and then become a thick, fondant-like dough that you can press with your fingers.
  3 cups powdered sugar
• If the dough is too sticky to handle, add 1–2 tablespoons more powdered sugar at a time. If it is too dry and cracks when pressed, add a teaspoon of sweetened condensed milk or a tiny splash of milk until it reaches a soft, play-dough-like consistency.
  3 cups powdered sugar, 1/3 cup sweetened condensed milk
• Scoop about 1 tablespoon of the mint dough at a time and roll into a ball between your palms. Place on the prepared baking sheet and gently flatten into a disk about 1 1/2 inches wide and 1/4 inch thick.
• Place the baking sheet in the freezer for 20–30 minutes, or in the fridge for about 45 minutes, until the patties are firm and easy to pick up. This helps them hold together when dipping.
• Add the dark chocolate and coconut oil or shortening (if using) to a microwave-safe bowl. Microwave in 20–30 second bursts, stirring after each, until smooth and fully melted, about 1–1 1/2 minutes total. Alternatively, melt in a heatproof bowl set over a pot of barely simmering water.
  12 oz dark chocolate, 1–2 teaspoons coconut oil or vegetable shortening
• Working with a few chilled peppermint centers at a time (keep the rest in the fridge or freezer), place one patty on a fork and lower it into the melted chocolate. Spoon chocolate over the top, then lift and gently tap the fork on the side of the bowl to let excess chocolate drip off. Slide the coated patty back onto the lined baking sheet using a toothpick or another fork.
  12 oz dark chocolate
• While the chocolate is still wet, sprinkle the tops with crushed candy canes, flaky sea salt, sanding sugar, or leave plain. For a white chocolate drizzle, let the dark chocolate set first, then drizzle melted white chocolate over the patties in thin zigzags.
  crushed candy canes or peppermint candies, flaky sea salt, white chocolate, colored sanding sugar
• Chill the tray in the fridge for 20–25 minutes, or until the chocolate is firm and set. You can also let them set at room temperature if your kitchen is cool, though the fridge gives a snappier shell.
• If any chocolate has pooled around the patties, trim the edges with a small knife for a neater look. Arrange on a platter, pack into tins, or store in the fridge or freezer until ready to serve.

Notes

Yield: About 28–32 patties depending on size.
Storage: Store in an airtight container layered with parchment in the refrigerator for 2–3 weeks. Let sit at room temperature 5–10 minutes before serving for a softer center.
Freezing: Freeze in a single layer until solid, then transfer to a freezer-safe container or bag. Freeze up to 3 months; thaw in the fridge or at room temperature for 15–20 minutes.
Dairy-free option: Use vegan butter, coconut sweetened condensed milk, and dairy-free dark chocolate.
Sugar-conscious option: Use powdered erythritol or a powdered sugar substitute and sugar-free dark chocolate (texture will be slightly different).

Nutrition

Calories: 150kcal

Keyword Chocolate Peppermint Candy, Christmas Candy, Homemade Candy, No Bake Dessert, Peppermint Patties

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