Go Back

Homemade Peppermint Patties

Delight in the refreshing taste of homemade peppermint patties, featuring a creamy mint filling encased in smooth chocolate. Perfect for any occasion!
Print it Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Mint Filling
  • 2 tablespoons heavy whipping cream Ensure it's at room temperature.
  • 2 tablespoons softened butter Should be at room temperature.
  • 1 tablespoon light corn syrup
  • 2 teaspoons peppermint extract Adjust according to taste.
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 2 3/4 cups powdered sugar Add gradually for mixing.
For the Coating
  • crushed peppermint candies For garnish.
  • 1 package chocolate almond bark Can be substituted with chocolate chips.

Method
 

Preparation
  1. In a large mixing bowl, combine the heavy whipping cream, softened butter, lemon juice, vanilla extract, and peppermint extract. Mix thoroughly with a hand mixer until well blended.
  2. Gradually add in the powdered sugar, one cup at a time, mixing until a thick dough-like consistency forms.
  3. Roll the mixture into a ball and use a rolling pin to flatten the peppermint filling to about 3/8-inch thick.
  4. Using a small circle cookie cutter, cut out shapes from the flattened filling. Place these on a parchment-lined baking sheet and freeze for about an hour.
Coating
  1. While the patties are freezing, prepare the chocolate almond bark. Heat it in a microwave-safe bowl for 90 seconds, stirring afterwards and reheating in 15-second intervals until fully melted.
  2. Retrieve your frozen peppermint patties and use a slotted spoon to dip each one into the melted chocolate, allowing excess chocolate to drip off.
  3. Return the dipped patties to the parchment paper, sprinkle crushed peppermint on top, and let them set for about 30 minutes.

Notes

Store in an airtight container at room temperature for up to a week. For longer storage, freeze them well-wrapped or in a freezer-safe container. Thaw in the fridge before serving.