Make homemade peppermint patties with cool, creamy mint centers and crisp chocolate shells. This easy no-bake candy tastes better than store-bought!

These homemade peppermint patties give you everything you want from this classic candy: a cool, creamy peppermint center, a thin dark chocolate coating, and that lovely little snap when you bite into one straight from your refrigerator!

Ingredients

For Peppermint Filling

• 1/2 cup sweetened condensed milk, 150 grams
• 1 1/4 teaspoons peppermint extract
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon fine salt
• 3 cups powdered sugar, 360 grams, plus 2 to 4 tablespoons if needed

For Chocolate Coating

• 16 ounces good-quality dark or semi-sweet chocolate, finely chopped
• 2 teaspoons refined coconut oil

Servings: 28 peppermint patties
Serving size: 1 patty

Equipment You Will Need

• Large mixing bowl
• Hand mixer, stand mixer, or sturdy wooden spoon
• Fine-mesh sieve
• Rubber spatula
• Rolling pin
• Parchment paper
• Large baking sheet
• 1 1/2-inch round cookie cutter
• Microwave-safe bowl or double-boiler
• Two forks or a candy-dipping fork
• Instant-read thermometer, recommended but not essential

How to Make Peppermint Patties

Line a large baking sheet with parchment paper and clear enough freezer space for it before your hands are covered in peppermint filling!

Pour sweetened condensed milk into a large bowl, add peppermint extract, vanilla, and salt, then mix on low speed for about 20 seconds, just until everything looks smooth and evenly combined.

Avoid leaning directly over your bowl when adding peppermint extract because that first minty rush is powerful enough to reorganize your sinuses.

Sift 2 1/2 cups powdered sugar into your bowl, adding it in three portions and mixing on low speed after each addition. Mixture will look creamy at first, then thick and shaggy as more sugar goes in.

Add remaining 1/2 cup gradually, stopping when filling gathers into a soft, workable dough that feels similar to firm modeling clay. It should hold an indentation when pressed and release from clean fingertips after a second or two.

If dough sticks heavily to your hands, knead in more powdered sugar 1 tablespoon at a time. If it crumbles when squeezed, knead in 1 teaspoon sweetened condensed milk.

These small adjustments matter because humidity and measuring methods can change how much sugar filling needs.

Place dough between two sheets of parchment paper and roll it to an even 1/4-inch thickness.

Lift and replace top parchment occasionally so it does not wrinkle into filling, then run your palm lightly over dough to check for thick spots.

Don’t roll it too thin! A paper-thin center disappears beneath chocolate, while a very thick one becomes harder to bite when cold.

Slide rolled dough, still between parchment sheets, onto your prepared pan and freeze for 15 minutes, until firm enough to cut cleanly but not frozen solid.

Remove top sheet of parchment and cut filling with a 1 1/2-inch round cutter, keeping circles as close together as possible. Transfer each round to your lined baking sheet, leaving about 1/2 inch between pieces.

Press scraps together, roll them once more, and cut remaining rounds. Try not to repeatedly rework scraps because warm hands make filling sticky.

You should have about 28 patties, although nobody will file a complaint if yours are slightly larger and you end up with 24.

Use dry fingertips to smooth rough edges and gently flatten any uneven tops. Freeze rounds for 25 to 30 minutes, until very firm.

Don’t skip this step, because a cold center stays intact when lowered into warm chocolate and gives you enough time to coat it before it softens.

Avoid freezing patties uncovered for several hours, since very dry centers can crack and moisture may collect on them once they return to a warmer room.

When centers have about 10 minutes left to chill, place chopped chocolate and coconut oil in a completely dry microwave-safe bowl.

Heat at 50% power for 30 seconds, stir thoroughly, then continue heating in 15-second intervals, stirring after every interval even when chocolate appears barely changed.

Stop heating when a few small pieces remain and let residual warmth melt them as you stir.

Chocolate should reach approximately 110°F to 115°F, but it should never become hot enough to steam.

One stray drop of water can make chocolate thick and grainy, so keep damp spoons, wet hands, and ambitious splashes far away.

Let melted chocolate cool for 5 to 8 minutes, stirring occasionally, until it reaches about 90°F and flows from your spoon in a smooth ribbon. This brief cooling period helps chocolate cling to each center instead of sliding off in a puddle.

If you do not have a thermometer, dab a little chocolate just below your lower lip. It should feel slightly cool or neutral, not warm.

Please use a clean finger for this test because peppermint patties deserve manners, even if nobody is watching.

Take only four or five centers from your freezer at a time, keeping remaining pieces cold.

Drop one center flat-side down into melted chocolate, turn it over with a fork, then lift it out and tap fork gently against bowl’s edge three or four times.

Scrape fork’s underside across bowl edge to remove excess chocolate, then slide patty onto parchment with a second fork.

Work steadily but do not rush. You want a complete coating with no pale filling peeking through, yet you do not need enough chocolate around each patty to protect it during reentry from space.

If chocolate begins to thicken while you work, microwave it at 50% power for 5 to 8 seconds, stir well, and check its consistency before heating again. If a center becomes soft or sticky, return it to your freezer and dip a colder one.

Continue until every patty is coated, then use remaining chocolate to drizzle thin lines across tops if you want a simple finish.

Let coated patties stand at cool room temperature for 10 minutes, then refrigerate them for another 15 minutes, or until chocolate feels firm when lightly touched.

Peeling parchment away from each patty works better than pulling patty upward, especially if its base has a delicate edge.

For best texture, refrigerate finished candies for at least 30 additional minutes before serving, giving peppermint filling time to settle into its creamy, melt-away consistency.

Serving Suggestions

Serve peppermint patties chilled for a firmer chocolate shell and a cool, dense center, or leave them at room temperature for 5 to 10 minutes if you prefer filling softer and creamier.

They are especially good:

• Alongside hot coffee, espresso, or a cold glass of milk
• Chopped and scattered over vanilla or chocolate ice cream
• Served with brownies as part of a dessert platter
• Packed in small candy boxes for holiday gifts
• Added to cookie trays with shortbread and chocolate crinkle cookies
• Finely chopped and folded into homemade chocolate ice cream
• Served after a rich dinner when you want a small, fresh-tasting dessert

For a polished candy-box look, place each patty in a mini paper liner.

If you are gifting them, keep packages chilled until close to serving time and include a note asking recipients to refrigerate their candy.

Once you hear that delicate chocolate crack and reach the cool, creamy center, keeping these homemade peppermint patties hidden in your refrigerator may become harder than making them! 

Hungry for more feel-good meals? Explore these 21 Anti-Inflammatory Breakfast Recipes for a nourishing start and 10 Anti-Inflammatory Dinner Recipes for delicious evenings that make healthy eating easy!