You will never want to go back to store bought once you've tried these Homemade Peppermint Patties! They have a creamy peppermint center that's chilled then dipped into a rich, melted chocolate. They're easy to make and are absolutely delicious!
3 ¾cupPowdered Sugar(firmly packed (plus extra for coating your rolling pin, cookie cutter, and wax paper))
3tablespoonUnsalted Butter(room temperature)
¼cupEvaporated Milk
2teaspoonPeppermint Extract
½teaspoonVanilla Extract
12ozbag Semi-Sweet Chocolate Chips
2tablespoonCoconut Oil or Vegetable Shortening
Instructions
peppermint patty filling
Using your hand mixer or stand mixer fitted with the paddle attachment, beat the powdered sugar and unsalted butter together on low speed.
3 ¾ cup Powdered Sugar, 3 tablespoon Unsalted Butter
Add in the evaporated milk, peppermint extract, and vanilla extract. Switch the mixer to medium speed and beat together until well blended.
¼ cup Evaporated Milk, 2 teaspoon Peppermint Extract, ½ teaspoon Vanilla Extract
Generously sprinkle powdered sugar over a sheet of wax paper and roll out the peppermint patty filling to ¼ inch or to the thickness of your liking. You can add another sheet of wax paper over the top of the peppermint patty filling to make it easier to roll out.
Place the rolled out peppermint patty filling onto a baking sheet and freeze for 45 minutes to 1 hour. Overnight freezing is fine as well. The colder the filling is, the easier it will be to cut out the rounds.
Remove the filling from the freezer and cut out each round with a circle cookie cutter that's been coated in confectioners sugar. Place the rounds on a sheet of wax paper and freeze again for about 20-30 minutes.
melting the chocolate
Place the semi-sweet chocolate chips and coconut oil into a medium or large-size microwaveable bowl and heat for 1 minute on full power. Stir, then heat again for another 45 seconds to 1 minute. Stir until completely melted.
12 oz bag Semi-Sweet Chocolate Chips, 2 tablespoon Coconut Oil or Vegetable Shortening
assembling the peppermint patties
Working as quickly as possible, with a fork or candy making tools, take a chilled peppermint patty round and dip it in the melted chocolate. Lift up then gently tap the fork on the edge of the bowl a few times to allow any excess chocolate to drip back into the pan. Carefully place on a baking sheet lined with wax paper. Repeat until you've covered each peppermint patty round in the chocolate.
Place in the freezer for about 20-30 minutes to allow the chocolate to set.
Peppermint patties can be stored in the refrigerator or in (my preference) the freezer stored in an airtight container, layered with wax paper. They will pretty much keep indefinitely in the freezer!
Video
Notes
Keeping the peppermint patty filling cold for as long as possible will help you throughout this process. Freezing the filling for 45 minutes to 1 hour will help when it comes time to cut out the peppermint patty rounds. Several hours or—my preference—overnight in the freezer is even better.
Freezing them again for about 20-30 minutes after you have cut out the rounds is also helpful. While not required, it does help keep peppermint patty rounds from falling apart as you dip them into the hot, melted chocolate.
For rolling out the peppermint patty filling, having a non-stick surface underneath the wax paper will help prevent everything from moving around too much. I like to use my Tovolo Mat for recipes like this. It's equally great for rolling out pie crust too!
Sprinkle some powdered sugar on top of the wax paper, which will help the peppermint patty filling from sticking to everything as you roll it out. It's also a good idea to coat your circle cutter with powdered sugar.
Before dipping the peppermint patty rounds into the melted chocolate, ensure you have prepped your area. Doing so will allow you to work quickly through this part of the recipe.
I place a baking sheet lined with wax paper to the side where I'll be dipping my peppermint patty rounds into the chocolate. I also keep a sheet or two of paper towels to place my fork onto or wipe them off.
Recipe adapted from A Taste of Bedminster Elementary cookbook.