Creamy Peppermint Patties
Indulge in the irresistible combination of cool, creamy peppermint and rich, velvety chocolate with these homemade Creamy Peppermint Patties. With a soft and minty center wrapped in a glossy dark chocolate shell, these bite-sized treats are a perfect no-bake dessert for the holidays or any special occasion. Made with simple ingredients like powdered sugar, sweetened condensed milk, and peppermint extract, this recipe delivers all the classic flavors you love in just 40 minutes of prep time—no stove required. Each patty is dipped in melted dark chocolate enhanced with a touch of coconut oil for a smooth, professional finish. Whether served chilled or at room temperature, these delightful confections are sure to satisfy your sweet tooth while making an elegant addition to any dessert spread.
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Ingredients
- 400 grams Powdered sugar
- 120 milliliters Sweetened condensed milk
- 2 teaspoons Peppermint extract
- 30 grams Unsalted butter, softened
- 300 grams Dark chocolate chips or chopped dark chocolate
- 1 tablespoon Coconut oil or vegetable shortening
Directions
Step 1
In a large mixing bowl, combine the powdered sugar, sweetened condensed milk, softened unsalted butter, and peppermint extract.
Step 2
Mix the ingredients together using a hand mixer or a wooden spoon until the mixture forms a smooth, stiff dough. If the dough is too sticky, add a little more powdered sugar, one tablespoon at a time.
Step 3
Line a baking sheet with parchment paper. Dust your hands lightly with powdered sugar, then scoop out about 1 tablespoon of the peppermint mixture and roll it into a ball. Flatten the ball gently into a disc shape. Repeat with the remaining mixture, arranging the discs on the prepared baking sheet.
Step 4
Place the baking sheet in the freezer for 20-30 minutes until the peppermint discs are firm and easy to handle.
Step 5
While the discs are chilling, melt the dark chocolate with the coconut oil in a heatproof bowl over a pot of gently simmering water (double boiler method) or in the microwave in short 20-second bursts, stirring frequently, until smooth.
Step 6
Using a fork or dipping tool, dip each chilled peppermint disc into the melted chocolate, ensuring it is fully coated. Let any excess chocolate drip off before placing it back onto the parchment-lined baking sheet.
Step 7
Once all patties are coated, place the baking sheet back in the freezer for 10-15 minutes to let the chocolate set completely.
Step 8
Store the finished peppermint patties in an airtight container in the refrigerator for up to two weeks. Serve chilled or at room temperature for the perfect treat.
Nutrition Facts
| Serving size | (906.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3812.6 |
| Total Fat 141.8g | 0% |
| Saturated Fat 85.9g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 117.9mg | 0% |
| Sodium 208.0mg | 0% |
| Total Carbohydrate 649.8g | 0% |
| Dietary Fiber 20.0g | 0% |
| Total Sugars 601.8g | |
| Protein 32.5g | 0% |
| Vitamin D 12.3IU | 0% |
| Calcium 648.2mg | 0% |
| Iron 20.6mg | 0% |
| Potassium 1586.4mg | 0% |
Source of Calories