Peppermint Patties – Preppy Kitchen

Released: December 1, 2022 · Changed: December 1, 2022 through John Kanell

These Homemade Peppermint Patties are like York Peppermint Patties, but better. They’re a creamy, minty, and sweet treat that’s not easy to make! You only need 5 ingredients, no baking required and you don’t need any special equipment like a candy thermometer. You can create these from scratch in just a few simple steps.

You’ll love how creamy yet firm these patties are, especially once you get to their soft, minty centers. They’re perfect for giving to friends and family, especially around the holiday season, as they’re so easy to decorate with festive sprinkles or toppings. You won’t be able to get enough of these bite-sized chocolates. Want another holiday treat? Try my crockpot candy recipe, rainbow cookie recipe, or grinch cookie recipes.

What you need to make this recipe

Sweetened condensed milk – This thick and sweet milk holds the dough together and gives it its classic white color.

peppermint extract — Make sure you use peppermint extract and not spearmint extract.

Powdered sugar – Also known as powdered sugar or icing sugar, powdered sugar thickens the filling so you can roll it out for slicing. It also adds extra sweetness to the dough. If you only have granulated sugar, check out my guide on how to make powdered sugar out of it!

chocolate chips — I use semi-sweet chocolate chips, but you can use dark or milk chocolate as well. I highly recommend buying good quality chocolate chips such as B. Ghirardelli chocolate chips as they melt extremely easily and smoothly.

shortening — Adding shortening to the melted chocolate results in a nice, glossy chocolate coating that’s easier to work with, making it easier to evenly coat the mint pies.

How to make peppermint pies

1. In the mixing bowl of a stand mixer fitted with the paddle attachment, combine the evaporated milk and peppermint extract. Start blending at low speed.

2. Gradually add the powdered sugar until you get a firm dough that is no longer sticky.

3. Generously dust a sheet of parchment paper with powdered sugar. Turn the dough out onto the parchment and press into a coherent mass. Dust the dough with powdered sugar and roll out to ¼ inch thickness.

4. Using a 1½ inch circle cutter, cut the dough into circles. Place on a baking tray covered with baking paper. When all rounds are cut, freeze for at least 30 minutes or up to 24 hours.

5. Place the chocolate chips and shortening in a medium microwave-safe bowl. Microwave on high in 30-second intervals, stirring occasionally, until melted and smooth. Using a fork, dip the frozen balls into the melted chocolate and tap the side of the bowl with the fork a few times to remove excess chocolate.

6. Place the chocolate dipped rounds on a large baking sheet lined with parchment paper. Refrigerate until chocolate has set, about 30 minutes. Remove the peppermint patties from the parchment paper and serve.

Pro tips for preparing this recipe

• If you accidentally added the whole can of condensed milk, add another cup of powdered sugar to the dough to ensure it’s stiff enough to cut and dip. If desired, you can also add a few drops of peppermint extract.
• If your candy rounds are stuck to the parchment paper, place another piece of parchment on top of the dough, flip the sheets over and peel off the original parchment sheet that is now on top. Continue cutting as indicated.
• You can also use chopped semi-sweet chocolate bars for the chocolate coating instead of chips.
• If you don’t have shortening, you can use coconut oil, which is solid at room temperature.
• If desired, decorate the dipped patties with sprinkles and allow the chocolate to set before cooling.
• If you don’t want to roll and cut out the candy, you can pinch off pieces of the dough, roll into 1-inch balls between your palms, place them on parchment paper, and flatten them to ¼-inch thickness with the bottom of a glass.
• If the filling is too soft to cut, place on a baking sheet in the freezer for 5 to 10 minutes to firm up.
• Not a fan of sprinkles but want a festive topping? Try topping the peppermint pies with mashed candy canes or a drizzle of white chocolate.

frequently asked Questions

If you’ve tried this peppermint pie recipe, don’t forget to rate the recipe and let me know how you felt in the comments below. I look forward to hearing from you!

To press

Peppermint Patties

These Peppermint Patties are the perfect holiday treat and so easy to make from scratch. You’ll love how creamy, minty and chocolatey they are!

total time 1 Hour 20 protocol

instructions

• In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the evaporated milk and peppermint extract. Bring the blending to low speed.

• Gradually add the icing sugar until you get a firm dough that is no longer sticky.

• Generously dust a sheet of parchment paper with powdered sugar. Turn the dough out onto the parchment and press into a coherent mass. Dust the dough with powdered sugar and roll out to ¼ inch thickness*.

• Using a 1½-inch circle cutter, cut the dough into circles. Place on a baking tray covered with baking paper. When all rounds are cut, freeze for at least 30 minutes or up to 24 hours.

• After freezing, place the chocolate chips and shortening in a medium microwave-safe bowl. Microwave on high in 30-second intervals, stirring occasionally, until melted and smooth.

• Using a fork, dip the frozen balls into the melted chocolate, tap the side of the bowl with the fork a few times to remove excess chocolate, and place on a large baking sheet lined with parchment paper. (Reheat the chocolate in the microwave as needed and return the patties to the freezer for a few minutes if they start to soften when dipped in the chocolate.)

• Refrigerate until chocolate has set, about 30 minutes. Remove the patties from the baking paper (a cranked spatula is a dream here!). Keep patties refrigerated in an airtight container for up to 1 week.

Remarks

• If you accidentally put in the whole can of condensed milk, add another cup of powdered sugar to the batter to ensure it’s stiff enough to cut and dip. If desired, you can also add a few drops of peppermint extract.
• If your candies are stuck to the parchment paper, place another piece of parchment on top of the dough, flip the sheets over and peel off the original sheet of parchment that is now on top. Continue cutting as indicated.
• You can also use chopped semi-sweet chocolate bars for the chocolate coating instead of chips.
• If you don’t have shortening, you can use coconut oil, which is solid at room temperature.
• If desired, decorate the dipped patties with sprinkles and allow the chocolate to set before cooling.
• If you don’t want to roll and cut out the candies, you can pinch off pieces of dough, roll into 1-inch balls between your palms, place them on parchment paper, and flatten them to ¼-inch thickness with the bottom of a glass.
• If the filling is too soft to cut, place on a baking sheet in the freezer for 5 to 10 minutes to firm up.
• Not a fan of sprinkles but want a festive topping? Try topping the peppermint pies with mashed candy canes or a drizzle of white chocolate.

nutrition

Calories: 102kcal | Carbohydrates: 16G | Protein: 1G | Fat: 4G | Saturated Fatty Acids: 2G | Polyunsaturated fat: 0.2G | Monounsaturated fatty acids: 1G | Trans fats: 0.03G | Cholesterol: 2mg | Sodium: 6mg | Potassium: 66mg | Fiber: 1G | Sugar: 14G | Vitamin A: 16ie | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg

*Nutritional advice