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5-Ingredient Peppermint Patties Recipe

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4.2 from 12 reviews

These 5-Ingredient Peppermint Patties are a simple and festive homemade treat featuring a creamy peppermint filling coated in smooth, melted semi-sweet chocolate. Perfect for holiday gifting or enjoying as a refreshing minty dessert, these patties require minimal ingredients and deliver a delightful combination of rich chocolate and cool peppermint flavor.

Ingredients

Filling

  • 1 (14 ounce) can sweetened condensed milk
  • 1 tablespoon plus 1 teaspoon peppermint extract
  • 5 cups confectioners' sugar, plus more if needed
  • 1/4 teaspoon salt

Chocolate Coating

  • 24 ounces semi-sweet or dark chocolate, finely chopped
  • 1 cup crushed candy canes (optional)

Instructions

  1. Prepare baking sheet: Line a large baking sheet with parchment paper and set aside for later use.
  2. Mix filling base: In a stand mixer bowl fitted with the paddle attachment or a large bowl with a handheld mixer, beat together the sweetened condensed milk and peppermint extract until fully combined.
  3. Add sugar and salt: On low speed, gradually add confectioners' sugar, mixing completely before adding more. Beat in the salt. If the mixture remains sticky after 5 cups of sugar, add additional sugar in 1/4 cup increments until the filling is thick enough to handle.
  4. Scoop and shape patties: Using a medium cookie scoop, portion out filling. Roll each portion into a ball then flatten with fingertips or palm into 1.5-inch circles on the prepared baking sheet.
  5. Dry patties: Allow patties to dry for at least 1 hour on each side, flipping carefully using a small spatula to avoid breaking. This step helps them set properly.
  6. Prepare chocolate for dipping: Fill a medium pot with one-third water and bring to a low simmer on medium heat. Place a heatproof bowl that fits snugly on top without touching water. Reduce heat to low and add two-thirds of the chopped chocolate to the bowl. Melt while stirring frequently, ensuring temperature does not exceed 120°F.
  7. Remove from heat and wipe bowl: Once melted, remove bowl from heat but keep simmering water on. Wipe condensation off the bottom of the bowl.
  8. Temper chocolate: Gradually stir in remaining chopped chocolate in small amounts until fully melted. Cool chocolate to 82°F, then gently reheat over simmering water to reach 88°F–91°F. Remove from heat; the chocolate should be smooth and glossy.
  9. Dip patties in chocolate: Using a fork or candy dipper, dip each peppermint patty fully in chocolate, letting excess drip off. Place dipped patties back onto the parchment paper-lined baking sheet. Sprinkle with crushed candy canes if desired.
  10. Set chocolate coating: Let the chocolate set at room temperature for about 1 hour until firm.
  11. Store: Keep the peppermint patties in an airtight container at room temperature for up to one week.

Notes

  • If the filling is too sticky, add more confectioners' sugar gradually until manageable.
  • Drying the patties thoroughly before dipping helps prevent chocolate from cracking.
  • Tempering the chocolate ensures a smooth, shiny coating and helps it set properly without bloom.
  • Use a small spatula to flip patties gently to avoid breaking them during drying.
  • Crushed candy canes on top add texture and a festive touch but are optional.

Find it online: https://dishcooks.com/5-ingredient-peppermint-patties-recipe/