Creamy Peppermint Patties Recipe – Easy Homemade Holiday Candy

Let me just paint you a picture—the moment you open the fridge and that cool, minty aroma comes swirling out, it’s like Christmas morning all over again. There’s something magical about the scent of peppermint and chocolate mingling together, and honestly, these creamy peppermint patties have that effect every single time. I remember the first time I made them, standing in my kitchen on a snowy afternoon, hands dusted with powdered sugar and a grin I just couldn’t hide.

The first bite was pure nostalgia—soft, creamy peppermint filling wrapped in a silky chocolate shell. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. When I was knee-high to a grasshopper, my grandma used to sneak me little mint candies after dinner, and these patties bring me right back to those days. Now, making them at home feels like I’m passing down a holiday secret—one that’s dangerously easy and sure to bring smiles all around.

Honestly, my family couldn’t stop sneaking them off the cooling rack. I had to hide the last batch just so I could have enough for our holiday cookie trays! If you’re looking to brighten up your Pinterest board, add a sweet treat for your kids, or need a festive snack for your next potluck, this creamy peppermint patties recipe is your golden ticket. I’ve tested these more times than I can count (in the name of research, of course), and now they’re a staple for gifting, family gatherings, or just whenever I need a little winter pick-me-up. They feel like a warm hug in candy form, and you’re going to want to bookmark this one.

Why You’ll Love This Creamy Peppermint Patties Recipe

There’s a reason I keep coming back to these peppermint patties every holiday season. Years of baking, tweaking, and sharing have taught me what makes a candy recipe truly memorable—and these tick all the boxes. Here’s why you’ll be hooked, too:

• Quick & Easy: Comes together in under 45 minutes, so you can whip these up even when you’re pressed for time.
• Simple Ingredients: Everything you need is probably already in your pantry—no wild goose chases at the grocery store.
• Perfect for Holidays: These peppermint patties look gorgeous on holiday trays, make thoughtful homemade gifts, and are ideal for cookie exchanges.
• Crowd-Pleaser: Kids and adults alike rave about the creamy, cool filling and that satisfying chocolate snap.
• Unbelievably Delicious: The texture is silky and smooth, with a refreshing peppermint burst that’s not too overpowering.

What sets this recipe apart? Well, I use a bit of heavy cream in the filling—learned that trick after a few batches ended up dry and crumbly. The chocolate coating is made with a touch of coconut oil, which gives that glossy finish and perfect snap. If you’re a fan of store-bought peppermint patties, wait until you taste these homemade ones. They’re fresher, creamier, and you control the sweetness and minty punch.

This isn’t just another holiday candy recipe. It’s the one that makes you close your eyes after the first bite—pure, soul-soothing comfort food with a festive twist. Whether you’re trying to impress guests without breaking a sweat or just want a treat that’s as fun to make as it is to eat, these creamy peppermint patties are a must. You know what? I wish I’d discovered this recipe years ago. It truly turns a simple moment into something unforgettable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and you can easily swap in alternatives if you need.

• For the Peppermint Filling:
• 2 cups (240g) powdered sugar (plus extra for dusting)
• 2 tbsp (30ml) unsalted butter, softened (adds richness)
• 2 tbsp (30ml) heavy cream (for a creamy, smooth texture—can swap with coconut cream for dairy-free version)
• 1 tsp (5ml) pure peppermint extract (I recommend Nielsen-Massey for the best, true peppermint flavor)
• 1/2 tsp (2g) vanilla extract (optional, but it rounds out the flavor)
• Pinch of sea salt (balances sweetness)
• For the Chocolate Coating:
• 8 oz (225g) semi-sweet or dark chocolate chips (I like Ghirardelli for smooth melting)
• 2 tsp (10ml) coconut oil (helps the chocolate set with a nice shine—can use vegetable oil)

If you’re feeling adventurous, you can add a few drops of green food coloring to the filling for a festive look, but I usually skip it for a more natural vibe. For a vegan version, swap out the butter and cream for plant-based alternatives—Earth Balance and coconut cream work great. If you’re gluten-free, you’re in luck: these are naturally gluten-free as long as you check your chocolate chips. And for those with nut allergies, just make sure your ingredients are processed in a nut-free facility.

When picking your peppermint extract, go for pure, not imitation—you’ll taste the difference. If you want to mix it up in the summer, swap peppermint for lemon or orange extract for a citrusy twist. The ingredients are simple but each one plays a role in delivering that classic, creamy peppermint patty flavor you know and love.

Equipment Needed

Making creamy peppermint patties doesn’t require a fancy kitchen setup. Here’s what you’ll need:

• Mixing bowls (medium and large—one for the filling, one for the chocolate)
• Hand mixer or stand mixer (makes blending the filling a breeze; a sturdy wooden spoon works in a pinch but takes more elbow grease)
• Spatula (for scraping the bowl and spreading the filling)
• Baking sheet (lined with parchment paper for easy cleanup)
• Measuring cups and spoons (accuracy is key for the perfect texture)
• Small cookie scoop or tablespoon (for portioning the patties—my go-to for uniform candies)
• Fork or dipping tool (for coating patties in chocolate)

You can use an offset spatula for extra precision when spreading the filling. If you don’t have a microwave, a double boiler works well for melting chocolate—just be patient and keep stirring. I’ve used both silicone mats and parchment; parchment is easier to peel off if the chocolate sets hard. For maintenance, wipe your cookie scoop with a damp cloth between uses to prevent sticking. Budget tip: no need for specialty candy molds—just shape by hand and embrace those rustic edges!

Preparation Method

Ready to make creamy peppermint patties? Here’s a step-by-step guide to candy bliss. (I’ve learned a few tricks along the way, so pay attention to the notes!)

1. Make the Filling:
   
   In a large mixing bowl, combine 2 cups (240g) powdered sugar, 2 tbsp (30ml) unsalted butter (softened), and a pinch of sea salt. Using a hand mixer, beat until crumbly—about 1 minute.
   
   Add 2 tbsp (30ml) heavy cream, 1 tsp (5ml) peppermint extract, and 1/2 tsp (2g) vanilla extract. Beat until a smooth, thick dough forms. If it’s too sticky, add more powdered sugar, 1 tbsp at a time. If it’s too dry, add a splash more cream.
   
   Note: The dough should be pliable and soft, not wet—like playdough. If you press it between your fingers, it shouldn’t stick.
2. Shape the Patties:
   
   Dust your work surface with powdered sugar. Scoop out 1 tablespoon portions (about 15g each) and roll into balls. Flatten gently to about 1/4-inch (0.6cm) thick disks.
   
   Place patties on a parchment-lined baking sheet. Chill in the freezer for 15 minutes until firm.
   
   Tip: If the filling sticks to your hands, dust them with powdered sugar or lightly coat with coconut oil.
3. Melt the Chocolate:
   
   In a microwave-safe bowl, combine 8 oz (225g) chocolate chips and 2 tsp (10ml) coconut oil. Microwave in 30-second bursts, stirring after each, until smooth (about 1–2 minutes).
   
   Alternatively, melt in a double boiler over gently simmering water, stirring constantly.
   
   Warning: Don’t overheat the chocolate! If it seizes, add a touch more coconut oil and stir patiently.
4. Dip the Patties:
   
   Using a fork or dipping tool, gently submerge each chilled patty in melted chocolate. Allow excess to drip off.
   
   Return coated patties to the parchment-lined sheet. Repeat until all are coated.
   
   Note: Work quickly! If the filling softens, pop the tray back in the freezer for a few minutes.
5. Set and Serve:
   
   Chill the coated patties in the fridge for 20–30 minutes until chocolate is firm.
   
   Transfer to a serving plate or airtight container.
   
   Sensory cue: The chocolate should be glossy, with no streaks. The filling inside should stay creamy but hold its shape.

If you run into trouble, here’s what I’ve learned—if the filling cracks, knead in more cream. If the chocolate is too thick, microwave for another 10 seconds. Efficiency tip: Set up a dipping station with parchment, a fork, and a bowl for easy workflow. And don’t stress about perfection; a few drips just mean homemade love.

Cooking Tips & Techniques

Making holiday candy can be a blast, but it’s not without a few pitfalls. Here are my top tips for peppermint patty success—learned the hard way, so you don’t have to!

• Room Temp Ingredients: Butter and cream blend better when they’re not fridge-cold. I’ve made the mistake of rushing—trust me, wait a few minutes.
• Don’t Overmix: Once the filling is smooth, stop mixing. Overbeating makes it tough and crumbly. A gentle hand works wonders.
• Chocolate Melting: Go slow with the microwave or double boiler. Chocolate burns fast! Stir more than you think you need.
• Chilling Patties: Firm chilling is key. If you skip this, the patties will melt into the chocolate. Been there, got the sticky fingers.
• Dipping Station: Set up everything before you start dipping—parchment, fork, bowl of chocolate. It keeps things smooth and less messy.
• Multitasking: While the patties chill, prep your chocolate. Saves time and keeps you moving.
• Consistency: Use a cookie scoop for even sizes. I used to eyeball it, but uniform patties look (and taste) better.

If you mess up a batch (which I have!), don’t toss it—crumble and use as ice cream topping. Every mistake is a lesson. These tricks help you get that perfect creamy center and crisp chocolate shell every time. And, let’s face it, it’s the little things that make homemade candy feel extra special.

Variations & Adaptations

One of the best things about creamy peppermint patties is how easily you can tweak them for different tastes, seasons, and dietary needs. Here are a few ideas:

• Dietary Swaps: Use coconut cream and dairy-free butter for a vegan version. Check your chocolate for dairy-free labeling.
• Seasonal Twist: Switch peppermint extract for orange or lemon in the summer, or try almond for a nutty holiday flavor.
• Flavor Boosts: Add crushed candy canes on top for crunch, or sprinkle a little sea salt on the chocolate before it sets.
• Cooking Method: If you’re short on time, skip dipping—press the filling into a pan, pour chocolate over, and cut into squares for “patty bars.”
• Allergen-Free: Make sure to use nut-free chocolate if allergies are a concern. For gluten avoidance, double-check all ingredient labels—even the extracts.

I’ve tried a matcha variation—swap in matcha powder for half the powdered sugar and use white chocolate for coating. It’s an acquired taste, but my sister couldn’t get enough! The beauty of this recipe is its flexibility; don’t be afraid to get creative and make it yours.

Serving & Storage Suggestions

These creamy peppermint patties are best served chilled, straight from the fridge (or even the freezer if you like an extra snap). Arrange them on a festive tray with a sprinkle of crushed peppermint or a dusting of cocoa powder for that holiday wow factor.

Pair with hot chocolate, coffee, or a glass of cold milk for the ultimate treat. They’re great alongside sugar cookies, gingerbread, or a cheese platter if you want a sweet-savory contrast. For gifting, pack them in cellophane bags or tins—just layer parchment between each patty so they don’t stick.

To store, keep patties in an airtight container in the fridge for up to two weeks. They freeze beautifully for up to two months; just thaw in the fridge before serving. If reheating (say, for a gooier center), microwave for 5 seconds—no longer, or the chocolate will melt. Flavors deepen after a day or two, so making ahead is actually a win!

Nutritional Information & Benefits

Each creamy peppermint patty is around 110 calories, with 7g sugar, 6g fat, and 1g protein. They’re naturally gluten-free and can be made dairy-free or vegan with ingredient swaps.

Peppermint extract isn’t just tasty—it can aid digestion and freshen breath. Dark chocolate contains antioxidants, and using coconut oil offers a dose of healthy fats. If you’re watching sugar intake, you can use powdered erythritol instead of sugar (I’ve tried it, and it works pretty well!).

Allergen note: Contains dairy (unless swapped), and may contain traces of nuts if chocolate isn’t nut-free. Always check your ingredient labels. Personally, I love having a homemade treat that feels special but is easy to adjust for different dietary needs.

Conclusion

If you’re searching for a homemade candy that’s creamy, festive, and ridiculously easy, this peppermint patties recipe is it. The cool peppermint center and glossy chocolate shell bring pure holiday joy—without the stress or endless kitchen time.

Feel free to tweak the flavors, swap the coatings, or make them bite-sized for party trays. Honestly, I keep coming back to this recipe because it’s fun, flexible, and always a hit. It’s become my go-to for gifting and cozy nights in.

So, bookmark this one, give it a try, and let me know how you make it your own. Share your thoughts, tag me if you post on Pinterest, or drop your favorite holiday candy twist in the comments! Wishing you sweet, minty moments—no matter the season.

Frequently Asked Questions

Can I make creamy peppermint patties ahead of time?

Absolutely! They store well in the fridge for up to two weeks or in the freezer for two months. Just layer parchment between them to prevent sticking.

How do I keep the filling from getting too sticky?

If the filling is sticky, add more powdered sugar a little at a time. You can also dust your hands and workspace with extra sugar for easier shaping.

Can I use milk chocolate instead of dark chocolate for coating?

Sure thing! Milk chocolate gives a sweeter, creamier finish. Just make sure it’s good quality so it melts smoothly.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free. Always check your chocolate and extracts to be sure there’s no cross-contamination.

What’s the best way to gift these peppermint patties?

Layer them in festive tins or cellophane bags, using parchment to separate. Tie with ribbon for a cute, homemade holiday gift everyone will love!

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