Homemade Peppermint Patties
These Homemade Peppermint Patties feature a creamy peppermint center coated in semi-sweet chocolate. Incredibly easy to make with just 5 simple ingredients!
Do you love peppermint and chocolate? If so, I think you’re going to love today’s recipe – homemade peppermint patties!
These peppermint patties are made completely from scratch and taste just like the popular peppermint patties you can buy at the store. The filling is made with just 4 simple ingredients and then they’re coated in chocolate. This recipe is also completely no-bake so it’s a wonderful recipe to make year-round.
I also used semi-sweet chocolate for this recipe, but you could easily use dark chocolate or milk chocolate. Plus, how cute would these be for a fun St. Patrick’s Day treat?!
Ingredients For This Recipe
Some peppermint patty recipes use a mixture of corn syrup and butter and others use sweetened condensed milk. In my recipe testing, I found that using corn syrup and butter created the best peppermint patties. The filling is sweet, creamy, and pepperminty just like you would expect. For this recipe, you’ll be using five ingredients:
- Butter: I prefer to use unsalted butter because it’s what I keep on hand. Since there’s only 1/4 cup of butter in this recipe, salted butter should be fine to use too. You’ll want to make sure to set your butter out ahead of time to soften.
- Light Corn Syrup: I recommend using light corn syrup to get that classic white center.
- Peppermint Extract: The most important ingredient! I found 1 and 1/2 teaspoons to be the perfect amount of peppermint extract. Feel free to reduce it down to 1 teaspoon or even use a little more if you prefer.
- Powdered Sugar: Also known as confectioner’s sugar or icing sugar, the powdered sugar helps to thicken the filling so you can easily cut it out into circles. I also like to sprinkle additional powdered sugar on my surface to roll the mixture out.
- Semi-Sweet Chocolate: I used three 4-ounce bars of semi-sweet chocolate, Bakers and Ghirardelli are my favorite! Feel free to use dark chocolate or milk chocolate instead.
How To Make Peppermint Patties
To make these peppermint patties, you’ll use an electric mixer to mix together the softened butter, light corn syrup, and peppermint extract until well combined. Then, you’ll add the powdered sugar and continue mixing on low speed until it comes together.
When you add the powdered sugar the mixture will be very crumbly and it will take a couple of minutes to come together. Feel free to stop the mixer if needed and use your hands to kind of work it together some, then continue mixing it.
Once the powdered sugar is fully combined, you’ll turn it out onto a piece of parchment paper that’s been sprinkled with more powdered sugar. I suggest kneading the mixture a few times until it’s smooth, and flatten it out a little. Then, place another piece of parchment paper on top and roll it out to about 1/4-inch thick.
At this point, you can go ahead and use a circular cutter to cut out circles. I like to use a cutter that’s 1 and 1/4-inches to 1 and 1/2-inches in diameter. If the mixture is too soft to cut into when you roll it out, transfer it to the freezer for about 5-10 minutes then try again.
After you cut out all of the circles, you’ll want to freeze them for about 15-20 minutes so they’re firm and easier to dip in the chocolate. Once they’re almost ready, melt your chocolate in the microwave or in a double boiler until it’s completely smooth. Then, remove the peppermint patties from the freezer and dip each one in the chocolate.
I prefer to use a fork to dip them and then use a toothpick to help slide them off the fork onto a baking sheet lined with parchment paper. Once all of the patties are coated in chocolate, place them back in the refrigerator for 30-45 minutes to let the chocolate fully harden.
Baking Tips
- When you add the powdered sugar, the mixture will be very crumbly, this is okay! Continue mixing and stop to use your hands if needed to work it together.
- If the mixture is a little too soft to cut at first, place it on a baking sheet in the freezer for 5-10 minutes and then try cutting them out again.
- These peppermint patties will soften some at room temperature so I suggest storing them in the refrigerator.
More Candy Recipes To Try!
Homemade Peppermint Patties
Ingredients
- ¼ cup (60 grams) unsalted butter, softened
- ⅓ cup (80 ml) light corn syrup
- 1 and ½ teaspoons peppermint extract
- 3 and ½ cups (420 grams) powdered sugar plus extra for sprinkling on work surface
- 12 ounces (340 grams) semi-sweet chocolate roughly chopped
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, mix the softened butter, light corn syrup, and peppermint extract together until fully combined.
- Add the powdered sugar and continue mixing on low speed until the mixture starts to come together, this will take a couple of minutes. The mixture will be very crumbly at first. Once the mixture starts to come together but is still a little crumbly, stop mixing and use your hands to work the dough together.
- Sprinkle a piece of parchment paper with powdered sugar and turn the dough out onto the piece of parchment paper. Knead the dough together into a smooth ball, then flatten it out. Place another piece of parchment paper on top and use a rolling pin to roll the dough to ¼-inch thick.
- Line a large baking sheet with parchment paper. Using a 1.25-1.5 inch circular cutter, cut out pieces of dough, and place onto the prepared baking sheet (if the dough is too soft to work with, place on a baking sheet and freeze for 5-10 minutes). Re-roll scraps of dough and continue cutting out circles until all the dough has been used.
- Place the baking sheets with the cut-out peppermint patties in the freezer for 15-20 minutes to harden.
- Once the patties are almost ready, add the chopped chocolate to a microwave-safe bowl. Microwave in 20-30 second increments, stirring well after each increment, until completely melted and smooth.
- Remove the baking sheet from the freezer. Use a fork to dip each patty into the chocolate, tap off any excess chocolate in the bowl, and carefully place back on the baking sheet (I use a toothpick to slide it off of the fork). Repeat with the remaining patties until all of them are coated. If the patties become too soft to dip, place them back in the freezer for 10-15 minutes.
- Once all of the peppermint patties are coated in chocolate, place the baking sheet in the refrigerator for 30-45 minutes to allow the chocolate to harden.
- Serve and enjoy or store in an airtight container in the refrigerator.
Hi! I’m from the south of Argentina. We do not use corn syrup in our country, and I’ve never seen it in supermarkets. Other than condensed milk, what can I replace it with?
Hi, Malena! Do you have anything that’s similar to the consistency of corn syrup and clear? If so, that may work. You can also make your own corn syrup, there’s quite a few recipes online for how to make it too!
Hi! You can use “miel Karo” as the corn syrup. Do you get that in Argentina?
Hi..can corn syrup be replaced with glucose?
I’ve never used it, but as long as it’s similar to corn syrup I think it would be fine.
This is one of my favorite recipes, I have to force myself not to eat them because they are so delicious. I love your recipes, keep making great new sweets. 🙂
Could you roll the peppermint “filling” into a log and then cut them into circles instead of rolling out and cutting out? Does that make sense? It seems like it would be easier to me but I don’t know the filling temperament like you do… I’d like to make these today
I think that would be fine. I would probably chill the log for 1 to 2 hours though, so that it’s firm enough to slice.
I made these with semi sweet chocolate chips, melted on stove over hot water. I quickly realized that the first 3 patties were covered in way too much chocolate and then my chocolate became like dough. Started over with more chocolate chips over a bowl of hot water but I added 2 tablespoons of shortening, let it cool for 3 minutes. It then became perfect dipping chocolate. I’m sure these patties will make for a great Christmas gift!
These are so simple to make. I bought ghirardelli dark chocolate melting bits 10 oz bag at Walmart and it was enough for the entire batch of candy. I used Ghirardelli dark melting bits, melted them in the microwave and then kept them over heated water to keep the consistency good for dipping. I also bought dipping tools and that made it easier to get the candies dipped.
I am curious, my wife doesn’t like peppermint but likes Andes thin mints or a creme de menthe flavor. Would substituting that for the peppermint work. If so, need to figure out the trade ratio. Thanks
I think it would be fine to replace it with a creme de menthe extract! I’m not sure how much you would need, but I would start with less and just add more as needed.