Homemade Peppermint Patties are so easy to make and more delicious than the store bought ones! Cool and minty on the inside with smooth chocolate on the outside, they are a Christmas holiday tradition. Silpat and Roul’Pat provided by Sasa Demarle. Inc in return for sharing this recipe.
Although peppermint patties can be enjoyed year round, they really shine during the holidays. My sister was the inspiration for sharing these peppermint patties. She makes them every year and they are one of my favorite treats. There have even been some years where she has tucked some into my Christmas gift!
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Before getting started I want to tell you about the Roul’Pat and the Silpat. They are both kitchen tools that I use weekly. Either one would be the perfect gift for the bakers in your life.
The Roul’Pat is covered with silicone on both sides making it a non-stick countertop workstation that won’t slide while you are working. It is perfect for kneading and rolling out dough or pie crust, as well as working with fondant, chocolate and sugar. It is safe in the temperature range of -40°F to 480°F so it can go in the oven. The Roul’Pat can also be used for hobbies or crafts like painting, gluing or working with modeling clay.
The Silpat is a non-stick baking mat that provides even heat transfer to baked goods with no greasing required! It is effective in temperatures from -40°F to 480°F or -40°C to 280°C. The non-stick surface is also great for putting chocolate dipped items on it, like these peppermint patties, rather than putting them on parchment.
How To Make Peppermint Patties
Step One: Dough
To make the peppermint patties, mix together 2 tablespoons of the half-n-half (know as half cream in some countries), melted coconut oil, corn syrup, lemon juice, peppermint extract, and vanilla extract.
Mix in powdered sugar one cup at a time. Add an additional tablespoon or two of half-n-half, until you can form a ball with the dough.
Step Two: Roll Out and Cut Out
Roll out the dough into a circle about 1/4 inch thick on a silicone mat. Place dough in the freezer for about 15 minutes until firm.
Use a small circle cookie cutter (I used a two inch size cutter) to cut out peppermint patties. Return them to the freezer for about 10 minutes.
Gather the scraps of peppermint patty dough, form a ball and repeat the freezing and cutting of patties until all of the dough has been used.
Step Three: Dip
Melt chocolate candy coating (such as CandiQuik) or chocolate almond bark in the microwave. Working in batches, remove several peppermint patties from the freezer coat them in chocolate.
Step Four: Garnish
Place a chocolate coated peppermint patty on a silicone mat and sprinkle it with crushed candy canes, peppermint candies, or peppermint bark. Continue with remaining peppermint patties.
To give these homemade peppermint patties as a gift, stack up several of the peppermint patties and place them in a cellophane bag. Tie with a piece of baker’s twine. These minty peppermint patties would also be perfect for a cookie exchange!
Cool and minty on the inside with smooth chocolate on the outside, these homemade peppermint patties are a holiday tradition. My husband took one bite and said, “WOW, these are REALLY good!” My son told me they are the best peppermint patties he’s ever had and that they are way better than the ones from the store.
Want More Peppermint Recipes? Try These Next:
These pretty pink Peppermint Cookies with a candy cane crunch are topped with smooth peppermint buttercream frosting and sprinkled with crushed candy canes!
This Peppermint Hot Chocolate Cookie Cups recipe has chocolate cookie cups filled with peppermint ganache and a candy cane handle topped with crushed candy canes and mini marshmallows.
Three Ingredient Peppermint Oreo Fudge has white chocolate chips, peppermint frosting and peppermint Oreos. This Christmas dessert recipe is easy to make.
Peppermint Patties Recipe
Ingredients
- 3-4 tablespoon half-n-half divided (known as half cream in some counties)
- 1 tablespoon coconut oil melted
- 1 tablespoon light corn syrup
- 1 ½ teaspoon peppermint extract
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla
- 3 ¾ cups powdered sugar
- 16 oz chocolate candy coating or chocolate bark
- ⅔ cup Crushed peppermint candy canes
Instructions
- Mix together 2 tablespoons of half-n-half, coconut oil, corn syrup, peppermint extract, lemon juice, and vanilla.
- Mix in powdered sugar one cup at a time.
- Add 1-2 additional tablespoons of half-n-half, if dough it too crumbly.
- Form the dough into a ball and roll out into a circle about 1/4 inch thick on a silicone mat.
- Place dough in the freezer for about 15 minutes until firm.
- Use a small circle cookie cutter (I used a 2-inch size) to cut out peppermint patties.
- Return to the freezer for about 10 minutes.
- Gather the scraps of peppermint patty dough, form a ball and repeat the freezing and cutting of patties until all of the dough has been used.
- Melt chocolate in the microwave.
- Working in batches, remove several peppermint patties at a time from the freezer coat them in chocolate.
- Place on a silicone mat and sprinkle with crushed peppermint candies.
- Continue with the remaining peppermint patties.
Video
Kenna Ryan says
Made these tonight for an upcoming bazaar and they are FAB! I mixed some Ghirardelli dark chips into the candy-quik for a hint of dark chocolate bitterness but otherwise followed as-written. Already chasing the husband and kids off of them, so I’d say the recipe is a hit all around. 10/10
Frances says
I won first place at the county fair with this recipe.
Tonia says
Yay!!! Congratulations! Thanks for stopping by to let me know!
Patty H says
How do I store these after making them? Can they be in a cookie tin at room temp? or do they have to be refrigerated?
Tonia says
I store them in the fridge. Enjoy!
Amie Chant says
I made these for a cookie exchange and they were very yummy! My only (minor) quibble is I didn’t know how much “1 package of chocolate candy coating” amounted to so I did a best guess as I was buying it in a bulk food store. I actually ran of out of chocolate and had extra filling. But that’s not a big deal. It was an easy recipe and really tasty! Thank you!
Harleen says
Tonia,
This is an excellent recipe.My kids loved it so much.But I couldn’t get the final touch so perfect as it displays above.I want to know how to make chocolate coated candy bars.Is it the same like this without peppermint and the shape molded like a bar?
marish says
Hi.What can i use instead of light corn syrup?
Tonia says
I’ve never made this recipe with substitutions so I’m not sure how well they will work or taste but I would suggest trying honey or agave nectar. Best of luck! ~Tonia
marish says
Thank you for suggestion 🙂
Steph says
In another recipe I found they us condensed milk
Michelle @ Modern Acupuncture says
So glad I found this recipe! Dreaming of all the toppings I can use in addition to crushed candy cane… coconut, sprinkles, chocolate shavings… wohoo!
Kim says
Can these be mailed
Hannah says
Thanks I will try this happy holidays Hannah
Patricia Casey says
I’m allergic to lemons, is there something else I could use to replace it?
Tonia says
I would try adding more half-n-half. Best of luck! ~Tonia
Dawn says
Could these be made ahead of time and frozen for Xmas gifts? They look delicious
Tonia says
Yes, you should be able to freeze them like you would other cookies! Enjoy! ~Tonia
Melissa says
Hi. I have a quick question. Do I need to melt the coconut oil?
Tonia says
Hi Melissa! No, I did not melt it first. Happy Baking! ~Tonia