Homemade Peppermint PattiesJump to Recipe
Like you needed another excuse to eat dessert, but let me give you one anyway: These give you fresh breath!
I like everything about these Homemade Peppermint Patties. For starters, they aren’t too big. You can have one without feeling guilty. Hell, you could have ice cream and then have one. Still OKAY.
While they are a sweet, they aren’t cloyingly sweet. They mostly taste like fresh peppermint which is very excellent in my opinion.
Could you make a big batch of these and give them away as little holiday treats? Absolutely.
Could you just hoard them all for yourself? Sure. I won’t tell because that’s what I did.
Delicious little homemade peppermint patties. Soft, minted interior coated with rich chocolate and topped with some crunchy festive candies!
1) In a mixing bowl, whisk together melted coconut oil, cream, corn syrup, lemon juice, and extracts. Then add powdered sugar in batches until the dough form a stiff ball.
2) Roll the dough out on a baking sheet lined with wax paper or parchment paper. It should 1/8-1/4 inch thick. Freeze the dough for 10 minutes.
3) Use a small cookie cutter to cut rounds out of the dough. You should get at least 24, but maybe more. Refreeze the peppermint rounds while you prepare the chocolate.
4) Melt the chocolate and butter in a double boiler over gentle heat until it’s silky smooth and melted. Watch the temp on the chocolate and try to melt it slowly so it doesn’t get too hot and seize up.
5) When chocolate is silky smooth, dip each peppermint round in chocolate and use a fork to shake off any excess. Return each round to the baking sheet and sprinkle with crushed candies. Let chocolate harden on the candies.
6) Store extra chocolates in the fridge.
Homemade Peppermint Patties
The Patty Dough
I experimented with the dough for these homemade peppermint patties after looking at approximately a million different recipes. Some had shortening which I don’t really have around. Some have various other fillers.
I tried to keep it simple. Whatever you do though, don’t leave out the lemon. A little citrus makes it happen.
Melt the coconut oil and mix it together with the corn syrup, cream, lemon juice, and extracts. It won’t look like much, but that little bit of liquid is packed with flavor.
Then start stirring in your powdered sugar. The end result should be a really firm dough ball. Somewhere around 4 cups of sugar will probably get you there, but you might need a bit more or less.
Then roll out the dough on some parchment paper.
If the patty dough is really soft, stick it in the freezer for a few minutes so it’s easier to work with. Then use a small cookie cutter to out little rounds.
You should get at least two dozen homemade peppermint patties, but can probably get even more if you re-roll the dough a few times.
Once your rounds are cut, freeze the rounds for another 10-15 minutes so they are really firm.
The Seizing of Chocolate
I know the rules: Heat it slowly over indirect heat so it doesn’t get too hot and seize up.
Well, I screwed it up for these guys. I put my chocolate on the double boiler and then walked away and did something else for like 10 minutes. OOPS. My chocolate was a hard seized ball of uselessness when I returned.
I should’ve taken a picture of it, but was too busy cursing.
Here’s the thing. When you seize up chocolate it’s basically ruined. You can’t really use it because the consistency of it has changed forever. You definitely couldn’t use it for candy or anything you intend to sell.
BUT. BUT. BUT! If you are just using it for a homemade little treat, there is a trick that will get you back to useable status. Basically you need to stir more fat into the chocolate to loosen it up. Any kind of oil will do the trick. I used coconut oil but you could just stir in shortening or vegetable oil if you wanted.
Heat it up again (gently) as you add the oil and eventually the chocolate will smooth out.
See? I saved it!
I used this for dipping the Homemade Peppermint Patties and it was totally okay. The only thing wrong with it is that the chocolate never really hardens correctly because it has too much fat in it now.
So really anything you use it for will need to stay refrigerated or it will just soften and get goopy.
But hey… I like to keep these little peppermint patties in the fridge anyway so they are nice and cool so it’s no biggy for this recipe.
So, try to melt your chocolate correctly, but if you are a busy body like me you’ll probably screw it up at least once. Most the time it’s a lost cause, but might as well try and salvage it!
Once my little patties were dipped, I topped them with some crushed candy. I really liked the texture that the candy gave.
That’s all there is too it, team.
If you’ve ever tried to melt chocolate and seized it up, leave a comment. I need chocolate fail friends.
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!