Homemade Peppermint Patties Recipe

The creamy peppermint centre of our homemade Peppermint Patties is covered in semi-sweet chocolate. Five simple ingredients make this recipe incredibly easy!


SERVINGS: 48 PEPPERMINT PATTIES – ¼ cup (60 grams) unsalted butter, softened – ⅓ cup (80 ml) light corn syrup – 1 and ½ teaspoons peppermint extract – 3 and ½ cups (420 grams) powdered sugar plus extra for sprinkling on work surface – 12 ounces (340 grams) semi-sweet chocolate roughly chopped


Step 1

Mix softened butter, light corn syrup, and peppermint extract until fully mixed in a stand mixer bowl with the whisk attachment or a large mixing basin with a handheld mixer.

Step 2

Add the powdered sugar and mix on low speed for a few minutes until it comes together. The mixture will start crumbly. 

Step 3

Stop mixing and use your hands to work the dough together when it starts to come together but is still crumbly.

Step 4

Sprinkle powdered sugar on parchment paper and place dough on it. Work the dough into a smooth ball and flatten it. 

Step 5

Place another parchment paper on top and roll the dough to ¼-inch thickness with a rolling pin. Cover a large baking sheet with parchment. 

Step 6

Cut dough into pieces using a 1.25-1.5 inch round cutter and place on the prepared baking sheet (if dough is too soft, freeze for 5-10 minutes). Reroll leftovers and cut circles until all the dough is utilised.

Step 7

Freeze the cut-out peppermint patties on baking sheets for 15-20 minutes to firm. When the patties are almost done, add chopped chocolate to a microwave-safe bowl.

Step 8

Stir well after each 20-30 second microwave increment until thoroughly melted and smooth. Pull the baking sheet from the freezer. 

Step 9

Dip each patty into the chocolate with a fork, tap off excess, then carefully set on the baking sheet (I use a toothpick to ease it off). 

Step 10

Repeat with remaining patties to coat. Refreeze the patties for 10-15 minutes if they become too soft to dip.

Step 11

After coating all the peppermint patties in chocolate, refrigerate the baking sheet for 30–45 minutes to solidify. Store in an airtight jar in the fridge or serve.


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