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Easy Peppermint Patties Recipe (Perfect Edible Gift!)

Easy peppermint patties recipe with a smooth and buttery peppermint filling and a snappy chocolate coating. These peppermint patties are always a hit in my Christmas chocolate gift boxes! They are so good it’s impossible to eat just one. 

 

Small white bowl with peppermint patties on a white plate. Decorated with snow flakes and ornaments.

 

This peppermint patties recipe is without sweetened condensed milk and no corn oil, making them with just a few simple ingredients and definitely drool worthy.

 

Talking about perfect edible gifts for Christmas, I always give jars of various chocolates. These peppermint patties are usually one of them, alongside peppermint cream cheese filled truffles, almond crunch milk chocolates, peppermint filled dark chocolates and chocolate coffee truffles

 

That doesn’t mean that an edible gift has to be just chocolate. We’ve all heard about giving cookies for Christmas. Here’s 25 jolly Christmas cookies you could try your hands on, although my favorites are the fudgy chocolate crinkle cookies, Norwegian Christmas men cookies and gingerbread cookies!

 

Stack of cut open peppermint patties.

 

What is a peppermint patty made of?

 

When you first Google peppermint patty, you will see Patricia ‘Peppermint Patty’ Reichardt from the comic strip Peanuts by Charles M. Schultz (Snoopy and Charlie Brown). However, I’m guessing that was not what you came here for!

 

A peppermint patty is often made from sweetened condensed milk, oil, powedered sugar and peppermint extract. And then covered in melted chocolate. BUT, these peppermint patties are SO much better. This peppermint patties recipe has no sweetened condensed milk and no oil but heavy cream and butter. Trust me this stuff is addictingly good! 

 

Ingredients for peppermint patties.

 

The York Peppermint Pattie

 

All peppermint patties recipes are probably inspired by the York peppermint pattie invented in 1940 by Henry Kessler. It was supposed to be a snappy dark chocolate with a sweet and relatively dry peppermint filling. This is currently produced by the Hershey company. 

 

Snap is the key word here! If it didn’t pass the snap test, where it snapped clean down the midde it wouldn’t be sold. And I couldn’t agree more – the snap is everything!

 

Bowl with peppermint patties seen from above.

 

How to get the snap in the peppermint patties

 

To get the snap in the peppermint patties you need to temper the chocolate. Tempering makes the chocolate glossy, avoiding that dull grey film that can form. Tempered chocolate makes an audible snap when you break it – and that is essential for peppermint patties!

 

Use this guide to temper chocolate. To give you the highlights using dark chocolate, you need to melt it to 115F (46C) and then cool it down to 84F (29C) and then heat it back up to 89F (31C). It is easier the more chocolate you melt at a time to keep the temperature at the same level for a longer period of time.

 

I often don’t heat it back up, but it can still make a snap sound. Just make sure you don’t melt it on too high a temperature! And then cool it down before using it. To quick-temper chocolate, we can add a little bit of neutral oil to the chocolate. This way we don’t have to worry about the temperatures as much. Win!

 

White bowl with peppermint patties.

 

How long do they last?

 

Peppermint patties can be stored in several ways. One being in a cookie jar in room temperature, depending a little on how hot it is, they can last 10-14 days but longer if it’s colder. You can also store them in the refrigerator for about 14 days or in the freezer for 4-5 months! Thaw in the refrigerator before digging in. 

 

I usually just store them in a jar in a fairly cold room of about 54F (13C) and I think that’s perfect. 

 

They won’t really go bad per se, they just dry out and the chocolate can turn dull and pale. Don’t be too rigid about the days, and to be honest – you will likely not have this problem as you will eat them quickly anyway!

 

Easy Peppermint Patties Recipe

 

Combine powdered sugar, softened butter, peppermint extract and heavy cream together. Using a stand mixer or handheld mixer, mix until it feels soft but not sticky. Add more powdered sugar if needed, it should feel like Play-Doh. 

 

Steps to make peppermint patties.

 

Put the dough on to a plastic wrap and shape it into a tube. About the size of your preferred patties. Let them cool in the refrigerator for at least 45 minutes. Use a sharp knife and cut the tube into desired thickness. Cut a few and leave the rest of the tube in the refrigerator in order to keep it as cold as possible. 

 

Melt chocolate, preferably over a water bath. Let it cool a little* before covering all the patties with chocolate. Dip one patty into the chocolate, flip it over and using a fork or a dipping tool, let the excess chocolate drip off. 

 

Peppermint patties in a small white bowl on a plate. Pink linen in the background.

 

*To ensure the proper snap in the chocolate, you should temper the chocolate (melt to 115F/46C, cool down to 84F/29C and reheat to 89F/31C), but it will still be delicious if you just cool the chocolate a little. However, to get by this issue we can add 1 tbsp canola oil to the melted chocolate – known as quick-tempering the chocolate.

 

Let the chocolate peppermint patties firm up on a parchment paper. Once set, place in a cookie jar or airtight container. Keeps for at least 14 days, as if that would be a problem.

 

Trust me, these will go by so quickly you will need to make another batch next weekend! To make them last longer, make various chocolates and truffles as I mentioned above, scroll up to find the direct links. 

 

Scroll down to find a printable recipe card. Enjoy! 

 

Did you like this peppermint patties recipe? Here’s more chocolate recipes I think you will love:

 

 

I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. As a thanks you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year. 

 

In order to keep the blog up and running this post may contain affiliate links, it will be at no extra cost to you, please read the disclosure for more information.

 

 

Small white bowl with peppermint patties on a white plate. Decorated with snow flakes and ornaments.

Easy Peppermint Patties Recipe (Perfect Edible Gift!)

Yield: 40
Prep Time: 45 minutes
Additional Time: 45 minutes
Total Time: 1 hour 30 minutes

Easy peppermint patties recipe with a smooth and buttery peppermint filling and a snappy chocolate coating. A perfect edible gift for Christmas!

Ingredients

  • 3 3/4 cups powdered sugar (450g)
  • 2-3 tbsp softened butter
  • 2 tsp peppermint extract
  • 4-5 tbsp heavy cream
  • 10 1/2 oz. dark chocolate (300g, semi or bitter to your liking)
  • 1 tbsp canola oil (or shortening, optional*)

Instructions

    1. Combine powdered sugar, softened butter, peppermint extract and heavy cream together. Using a stand mixer or handheld mixer, mix until it feels soft but not sticky. Add more powdered sugar if needed, it should feel like Play-Doh. 
    2. Put the dough on to a plastic wrap and shape it into a tube. About the size of your preferred patties. Let them cool in the refrigerator for at least 45 minutes. Use a sharp knife and cut the tube into desired thickness. Cut a few and leave the rest of the tube in the refrigerator in order to keep it as cold as possible. 
    3. Melt chocolate, preferably over a water bath. Mix with oil if using and let it cool a little* before covering all the patties with chocolate. Dip one patty into the chocolate, flip it over and using a fork or a dipping tool, let the excess chocolate drip off. 
    4. Let the chocolate peppermint patties firm up on a parchment paper. Once set, place in a cookie jar or airtight container. Keeps for at least 14 days, as if that would be a problem.

Notes

* To ensure the proper snap in the chocolate, you should temper the chocolate (melt to 115F/46C, cool down to 84F/29C and reheat to 89F/31C), but it will still be delicious if you just cool the chocolate a little. 

A quick way to temper chocolate is by adding a little bit of neutral oil to the melted chocolate, then you don't have to worry about the temperature as much.

Nutrition Information:
Yield: 40 Serving Size: 1
Amount Per Serving: Calories: 98Total Fat: 3.7gSaturated Fat: 2.3gTrans Fat: 0gCholesterol: 5mgSodium: 11mgCarbohydrates: 15.7gFiber: 0.3gSugar: 14.9gProtein: 0.6g

Nutrition information isn't always accurate, estimate for informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or tag @thegingerwithspice on Instagram, I'd love to see!

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Kushigalu

Thursday 10th of December 2020

Such a pretty gift idea for holidays.looks fantastic. Thanks for sharing.

Stine Mari | Ginger with Spice

Thursday 10th of December 2020

Thank you so much!

Alexis

Tuesday 8th of December 2020

I brought these to a recent Christmas dessert exchange and they were a huge hit. Thank you so sharing this easy and delicious recipe.

Stine Mari | Ginger with Spice

Wednesday 9th of December 2020

Thank you so much, Alexis!

Gail Montero

Tuesday 8th of December 2020

Oh I love anything peppermint so I will totally enjoy this! What a delicious gift idea as well!

Stine Mari | Ginger with Spice

Wednesday 9th of December 2020

Thank you so much!

Leslie

Sunday 6th of December 2020

We are having a neighborhood cookie/candy exchange in two weeks and this looks like the perfect recipe for that! Thank you!

Stine Mari | Ginger with Spice

Wednesday 9th of December 2020

Thank you so much, enjoy the cookie exchange!

Julie

Sunday 6th of December 2020

These are so good! I love the fresh twist on them and how you can make them at home. Great directions and my family loved them! Will make again.

Stine Mari | Ginger with Spice

Wednesday 9th of December 2020

Thank you, Julie!

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