Introduction
There’s nothing quite like the contrast of cool peppermint cream and rich dark chocolate — and with these Homemade Peppermint Patties, you can recreate that nostalgic, refreshing bite right in your own kitchen. They’re no-bake, surprisingly easy, and make the perfect gift or freezer-friendly indulgence.
Why I Love This Recipe
I’m a huge fan of nostalgic desserts, and these peppermint patties hit all the right notes: cool, sweet, chocolaty, and just the right amount of indulgent. They taste like a fancier, fresher version of the store-bought kind, and because they’re no-bake, they come together fast with minimal fuss.
Ingredients
- 2 ½ cups (300g) powdered sugar, sifted
- 2 tbsp (30ml) unsalted butter, softened
- 2 tsp (10ml) peppermint extract
- 2 tbsp (30ml) heavy cream or milk
- 1 ½ cups (265g) semi-sweet or dark chocolate chips
- 1 tbsp (15ml) coconut oil or vegetable shortening (optional, for smoother coating)
Quick Recipe Info
- Prep Time: 25 minutes
- Chill Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Servings: 20–24 patties
Ingredient Swaps & Notes
- Peppermint Extract: Pure extract has the best flavor — avoid imitation if possible.
- Heavy Cream: Can be replaced with milk for a lighter texture.
- Chocolate: Use dark chocolate chips or chopped baking bars for a richer taste.
- Coconut Oil: Optional, but it gives your coating a silky smooth finish.
Step-by-Step Instructions
1. Prepare the Peppermint Dough
In a mixing bowl, combine powdered sugar, softened butter, peppermint extract, and cream. Mix until a smooth dough forms. If it feels sticky, add more powdered sugar a tablespoon at a time.
2. Shape into Patties
Roll the dough into 1-inch balls and flatten them into discs (about ¼ inch thick). Place them on a parchment-lined baking sheet and refrigerate for 30 minutes to firm up.
3. Melt the Chocolate
In a microwave-safe bowl, melt chocolate chips and coconut oil in 20-second intervals, stirring until smooth. Or use a double boiler for more control.
4. Dip the Patties
Using a fork, dip each peppermint disc into the melted chocolate. Let the excess drip off, then return the patty to the lined baking sheet.
5. Set the Coating
Refrigerate for 15–20 minutes, or until the chocolate is fully set.
Tips for Success
✔️ Use parchment paper so nothing sticks during coating or chilling
✔️ Chill the filling thoroughly before dipping for a firm base
✔️ Don’t skip the coconut oil if you want glossy, snappy chocolate
✔️ Double the batch and freeze half — they keep beautifully!
Serving & Pairing Ideas
Serve these peppermint patties as:
- A cool finish to a rich dinner
- A homemade holiday gift box addition
- A no-bake dessert on a summer day
Pair them with:
- A scoop of vanilla bean or mint chocolate chip ice cream
- A chocolatey drink like Brownie Batter Dip
- Minty desserts like Grasshopper Pie
Storage & Leftovers
- Fridge: Store in an airtight container for up to 2 weeks
- Freezer: Freeze in layers between parchment for up to 3 months
- Room Temp: Can sit out for up to 2 hours — perfect for parties
More Recipes You’ll Love
- This Grasshopper Pie Is My Favorite No-Bake Dessert with a Mint Chocolate Twist
- These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime
- These Chocolate Oreo Hearts Are My Favorite No-Bake Valentine’s Treat
Final Thoughts
Whether you’re whipping these up for the holidays or just craving a minty chocolate bite, these Homemade Peppermint Patties are sure to become a repeat recipe. They’re easy, elegant, and downright refreshing.
💌 Want more no-bake sweets and nostalgic desserts? Follow @ChefManiac and keep the recipes coming!
