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A stack of peppermint patties with the top one cut in half, surrounded by more peppermint patties with sprinkles on top.
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Peppermint Patties

The perfect holiday treat, these Peppermint Patties are so easy to make from scratch. You'll love how creamy, minty, and chocolatey they are!
Course Dessert
Cuisine American
Prep Time 50 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 1 hour 20 minutes
Servings 72 patties
Calories 102kcal
Author John Kanell

Equipment

  • Large mixing bowl
  • Electric hand or stand mixer
  • Parchment paper
  • Large baking sheets
  • Rolling Pin
  • 1.5" round cookie cutter
  • Microwave safe bowl
  • Fork

Ingredients

  • 1 cup sweetened condensed milk (240ml) (not the whole can!)
  • 1½ teaspoons peppermint extract
  • 5 to 5½ cups confectioners’ sugar plus more for dusting (600g-660g)
  • 3½ cups semisweet chocolate chips (630g)
  • 1 tablespoon shortening

Instructions

  • In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the condensed milk and peppermint extract. Bring mixing on low speed.
  • Gradually add the confectioners’ sugar until a stiff dough forms and isn’t sticky.
  • Generously dust a sheet of parchment paper with confectioners’ sugar. Turnout the dough onto the parchment and press into a cohesive mass. Dust the dough with confectioners’ sugar and roll to ¼ inch thickness*.
  • Cut the dough into rounds using a 1½ inch circle cutter. Place on a parchment-lined baking sheet. Once all of the rounds are cut, freeze for at least 30 minutes or up to 24 hours.
  • Once frozen, place the chocolate chips and shortening in a medium microwave-safe bowl. Microwave on high in 30-second intervals, stirring between each, until melted and smooth.
  • Using a fork, dip the frozen rounds in the melted chocolate, tap the fork on the side of the bowl a few times to help remove excess chocolate, and place on a large parchment paper-lined baking sheet. (Warm the chocolate in the microwave again as needed and pop the patties back in the freezer for a few minutes if they start to soften when dipped in the chocolate.)
  • Chill until the chocolate has hardened, about 30 minutes. Loosen the patties from the parchment paper (an offset spatula is a dream here!). Store the patties refrigerated in an airtight container for up to 1 week.

Video

Notes

  • If you accidentally add the whole can of condensed milk, add another cup of confectioners’ sugar to the dough to make sure it’s stiff enough to cut and dip. If desired, you can also add a few more drops of peppermint extract.
  • If your candy rounds are sticking 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 now on top. Continue cutting as directed.
  • You can use chopped semi-sweet chocolate bars instead of chips for the chocolate coating.
  • If you don’t have shortening, you can use coconut oil that is solid at room temperature.
  • If desired, decorate the dipped patties with sprinkles before chilling and the chocolate sets.
  • 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 it on a baking sheet in the freezer for 5 to 10 minutes to help them firm up.
  • Not a fan of sprinkles but want a festive topping? Try topping the peppermint patties with crushed candy canes or a white chocolate drizzle.

Nutrition

Calories: 102kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 6mg | Potassium: 66mg | Fiber: 1g | Sugar: 14g | Vitamin A: 16IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg