Go Back
–+ servings

Peppermint Patties

Please rate us
These homemade peppermint patties are a quick and easy treat, featuring a refreshing mint filling coated in rich chocolate, perfect for gifting or enjoying after meals.
Print it Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Nutrition Notes

Ingredients
  

For the mint filling
  • 1 cup powdered sugar
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon peppermint extract
  • 1/4 cup butter, softened or vegan butter for dairy-free
For the chocolate coating
  • 1/2 cup semi-sweet chocolate chips use dairy-free chocolate if needed
  • 1 tablespoon coconut oil helps the chocolate set shiny and smooth

Method
 

Preparation of the filling
  1. In a medium bowl, combine 1 cup powdered sugar, 1/2 cup sweetened condensed milk, 1 teaspoon peppermint extract, and 1/4 cup softened butter. Stir until the mixture is completely smooth and holds together.
  2. Scoop small portions (about 1 tablespoon each) and roll them into balls. Flatten each ball into a thin patty and place them on a parchment-lined baking sheet.
  3. Freeze the patties for about 30 minutes, until firm. Freezing keeps the filling from dissolving the chocolate when dipped.
Chocolate coating
  1. In a microwave-safe bowl, combine 1/2 cup semi-sweet chocolate chips and 1 tablespoon coconut oil. Microwave in 20–30 second bursts, stirring between bursts, until the chocolate is fully melted and glossy.
  2. Working quickly, use a fork or dipping tool to lower a frozen patty into the melted chocolate. Turn to coat completely and tap the fork on the bowl edge to remove excess.
  3. Return the coated patties to the parchment-lined sheet. Let them set at room temperature or refrigerate for 10–15 minutes until the chocolate hardens.

Nutrition

Serving: 1gCalories: 100kcalCarbohydrates: 14gProtein: 1gFat: 5gSaturated Fat: 3gSodium: 20mgSugar: 10g

Notes

Store peppermint patties in an airtight container in the refrigerator for up to 2 weeks. Layer parchment between rows to prevent sticking. For longer storage, freeze them in a single layer on a sheet until solid, then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator for an hour before serving.
Tried this recipe?Let us know how it was!