Homemade Peppermint Patties – Refreshing, Creamy, Easy, Irresistible Chocolate Treat

I used to think making candy at home was for people with way more patience than me. Then I discovered the truth about store-bought versions. They’re often packed with preservatives and lack that vibrant, real peppermint punch.

The moment I perfected my recipe for Homemade Peppermint Patties, I felt like a kitchen wizard. Forget the expensive, waxy imitations. This is about creating a cool, creamy, and intensely minty chocolate treat that’s shockingly simple.

You control the ingredients, and the flavor is on a whole other level.

There’s a magical transformation that happens when you bite into one of these. The snap of the dark chocolate gives way to a soft, almost melt-in-your-mouth peppermint center. It’s nostalgic, like the candies from your childhood, but infinitely better because you made it.

Have you ever tasted a peppermint patty and wished the mint was stronger? Or the chocolate was richer? With these homemade peppermint patties, you’re the boss of the flavor.

Ingredients

Gathering these ingredients is the first step to candy-making glory.

I promise, there’s nothing too wild here. The beauty of this recipe is its simplicity. You likely have most of this in your pantry already, ready for your homemade peppermint patties adventure.

• 3 cups powdered sugar, sifted
• 3 tablespoons softened coconut oil (or unsalted butter)
• 2-3 teaspoons peppermint extract (to your taste!)
• 1/4 teaspoon vanilla extract
• 2-3 tablespoons evaporated milk or heavy cream
• A pinch of salt
• 12 ounces dark chocolate chips or melting wafers
• 1 teaspoon coconut oil (for thinning the chocolate)

Step-by-Step Instructions

1. Create the peppermint center. In a medium bowl, combine the sifted powdered sugar, softened coconut oil, peppermint extract, vanilla, and salt.
   

   Start with just 2 tablespoons of the evaporated milk. The goal is a dough that holds together when pinched but isn’t sticky. Add more milk a teaspoon at a time if needed.

2. Shape your patties. Roll the dough into small, 1-inch balls.
   

   Place them on a parchment-lined baking sheet and gently flatten them into discs. Pro tip: using the bottom of a glass dipped in powdered sugar prevents sticking. This is where your homemade peppermint patties start to take form.

3. Chill the centers. Pop the baking sheet into the freezer for at least 20 minutes.
   

   This step is non-negotiable. A firm center ensures a perfect, mess-free chocolate coating later. Don’t skip the freeze!

4. Melt the chocolate. While the centers chill, melt your chocolate and the teaspoon of coconut oil together.
   

   You can use a double boiler or the microwave in 30-second bursts, stirring each time. The coconut oil helps create a smooth, thin coating that sets beautifully.

5. Dip and coat. Using a fork or dipping tool, dunk each frozen peppermint center into the melted chocolate. Tap off the excess and return it to the parchment paper.
   

   For a classic look, use a second fork to create a wavy line on top before the chocolate sets.

6. Let them set. Allow the chocolate to harden completely at room temperature. If you’re impatient, you can refrigerate them for 10-15 minutes to speed things up. Then, try not to eat them all in one sitting.

Storage Instructions

Proper storage is key to keeping your homemade candy fresh.

These treats are perfect for making ahead, which makes them a fantastic gift or party prep item. I always make a double batch.

Store your finished Homemade Peppermint Patties in an airtight container in the refrigerator. They will stay perfect for up to 2 weeks.

For longer storage, you can freeze them for up to 3 months. Just separate layers with parchment paper to prevent sticking. Thaw in the fridge before serving.

Why You’ll Love This Homemade Peppermint Patties

• Total Ingredient Control: You know exactly what’s inside—no unpronounceable additives or excessive sugar.
  

  It’s a cleaner, more authentic treat.

• The Ultimate Crowd-Pleaser: Whether it’s a holiday party, a bake sale, or a simple gift, these mint chocolate delights impress everyone. They look professional but are deceptively easy.
• Surprisingly Simple: If you can mix dough and dip something in chocolate, you can master this recipe. It’s a low-stress way to dive into homemade candy making.

Common Mistakes to Avoid

• Skipping the sifting. Lumpy powdered sugar leads to a grainy filling.
  

  Just sift it. It takes 30 seconds and makes a world of difference.

• Not chilling the centers long enough. A soft center will fall apart in the warm chocolate. Be patient and let the freezer do its work.
• Using low-quality chocolate. The chocolate is half the experience.
  

  IMO, using good melting wafers or chocolate chips ensures a perfect snap and flavor.

• Going overboard on peppermint. Start with 2 teaspoons and taste the filling. Peppermint extract is potent, and you can always add more.

Alternatives and Variations

This recipe is wonderfully adaptable. For a vegan version, use dairy-free chocolate and replace the evaporated milk with canned coconut milk.

To make it gluten-free, just ensure your powdered sugar is certified GF (most are). Feel like experimenting? Try adding a drop of orange extract alongside the peppermint for a chocolate-orange twist, or roll the centers in crushed candy canes before dipping for a festive crunch.

You can even try my dark chocolate almond bark as a base for a different flavor profile.

FAQs

Final Thoughts

Making these from scratch is a rewarding experience that beats the store-bought version every single time.

The combination of cool mint and rich chocolate is simply unbeatable. I hope this recipe for Homemade Peppermint Patties brings a little sweet joy to your kitchen. Give it a try and let me know how it goes in the comments below!

Find more nostalgic homemade treats on our Pinterest board packed with easy candy ideas.

Derek

Homemade Peppermint Patties

Cool, creamy, and dipped in rich dark chocolate, these Homemade Peppermint Patties are shockingly simple to make — and far superior to store-bought. With a bold minty center and that perfect snap of chocolate, this no-bake treat is your new holiday (or anytime) obsession.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

chill 20 minutes mins

Total Time 30 minutes mins

Servings: 24 patties

Course: Candy, Dessert, Snack

Cuisine: American

Calories: 140

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups powdered sugar, sifted
• 3 tbsp coconut oil, softened (or unsalted butter)
• 2 tsp peppermint extract (start with 2, add more to taste)
• 0.25 tsp vanilla extract
• 2 tbsp evaporated milk or heavy cream (plus more as needed)
• 1 pinch salt
• 12 oz dark chocolate chips or melting wafers
• 1 tsp coconut oil (for thinning chocolate)

Equipment

• mixing bowl
• baking sheet lined with parchment paper
• microwave or double boiler for melting chocolate
• fork or dipping tool for coating patties
• spatula

Method

 

1. In a medium bowl, combine powdered sugar, softened coconut oil, peppermint extract, vanilla, salt, and 2 tablespoons evaporated milk. Mix until a thick, moldable dough forms, adding milk 1 tsp at a time if needed.
2. Roll dough into 1-inch balls and flatten into discs. Place on a parchment-lined baking sheet. Optional: dip glass in powdered sugar to flatten evenly.
3. Freeze the patties for 20 minutes until very firm. This helps them hold shape while dipping.
4. Melt chocolate and 1 tsp coconut oil together in a double boiler or microwave in 30-second bursts, stirring until smooth.
5. Dip each frozen peppermint patty into the melted chocolate using a fork. Tap off excess and place back on parchment paper. Optionally, use a fork to create a ripple design.
6. Let chocolate set at room temp, or refrigerate for 10-15 minutes. Store in fridge or freeze for longer storage.

Notes

Start with 2 tsp peppermint extract and taste before adding more — it’s strong stuff. Don’t skip freezing the centers before dipping, or you’ll end up with a mess. Use quality chocolate for a pro-level finish. Optional: top with crushed candy canes or drizzle with white chocolate for flair.