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Homemade peppermint patties candies stacked on a plate.
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5 from 1 vote

Homemade Peppermint Patties

Dark chocolate shells surround a creamy, soft peppermint filling in these Homemade Peppermint Patties that are sure to be a hit with family, friends, or coworkers! They are a simple and easy Christmas candy to make without needing a thermometer or major baking skills!
Prep Time20 mins
Chilling Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 50 -60 peppermint patties
Calories: 154kcal
Author: Amy Nash



  • 7 ½ cups powdered sugar, sifted so there are no clumps (755g)
  • cup evaporated milk
  • cup light corn syrup
  • 3 Tablespoons extra-virgin or refined coconut oil, melted
  • 1 ½ teaspoons peppermint extract
  • 20 ounces Ghiradelli dark chocolate melting wafers (two 10-ounce bags)
  • Crushed candy canes, sprinkles, or melted white chocolate for decorating


  • Combine powdered sugar, evaporated milk, melted coconut oil, and peppermint extract in a large bowl. Beat with an electric mixer until creamy and smooth, about 3-4 minutes. You can knead by hand if it gets too thick.
  • Divide the filling into two discs and wrap them in plastic wrap. Chill in the fridge for an hour so they are easier to roll out. It should be a stiff, but workable dough that you can touch with your hands.
  • Dust your rolling surface with powdered sugar to help keep the filling from sticking. I like to roll this out between two sheets of parchment paper just to be on the safe side. Roll ¼-inch thick with a rolling pin.
  • Use a small 2 to 2 ½-inch round cutter to cut out circles. You can smash the scraps together and re-roll until it has all been used up. Transfer the cut circles to a baking sheet lined with parchment paper and freeze for 20 minutes.
  • Melt the dark chocolate coating in a microwave-safe bowl using short 20-second bursts of heat. Stop and stir between each burst until melted.
  • Dip the chilled centers one at a time in the melted chocolate using a fork or chocolate dipping tool. Tap them against the edge of the bowl a few times to remove excess chocolate and use a toothpick or knife to slide them onto the parchment-lined baking sheet. If desired, decorate with crushed candy canes or sprinkles before the chocolate has a chance to set.


  • Substitutions: You can replace the coconut oil with an equal amount of shortening or softened butter.
  • Dairy-free version: You can sub almond milk or coconut milk for the evaporated milk. 
  • Peppermint essential oils: If you want to use essential oils instead of extract, just decrease the amount since the essential oils are stronger. I would start with ¼ teaspoon and go from there.
  • Sticky filling: If your filling is too sticky to work with, add a little more powdered sugar, a couple tablespoons at a time. If it is too thick for your mixer, just knead it in with your hands.
  • Using chocolate chips: If you can't find the Ghiradelli dark chocolate melting wafers, you could melt 3 cups semisweet chocolate chips with 2 teaspoons of coconut oil instead. The coconut oil will help add shine and snap to the chocolate chips.
  • Alternate shaping approach: If you want to try a different approach, I have also made these by just pinching off small pieces that are about 2 teaspoons worth, rolling them between my hands to make little balls, then pressing them flat with the bottom of a cup. It works almost just as well, but feels more tedious and time-consuming for me over just rolling out the dough and using a cutter. But either approach works!
Recipe adapted from Mel's Kitchen Cafe.


Calories: 154kcal | Carbohydrates: 25g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 87mg | Fiber: 1g | Sugar: 22g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg