Peppermint Patties are a creamy peppermint-flavored filling coated with melted semi-sweet chocolate for a burst of mint chocolate flavor in every bite! They are perfect for the holidays and would be a wonderful addition to your Christmas Dessert Charcuterie Board! I also have Peppermint Patty Stuffed Chocolate Cookies you will love!

Plate of Homemade Peppermint Patties surrounded by more Homemade Peppermint Patties and a towel from overhead.

Ingredients & Substitutions

Confectioners’ Sugar: You will need ten cups (plus a little extra for dusting) of confectioners’ sugar, also called icing sugar for the filling. It contributes to the texture and sweetness of the filling.

Corn Syrup: Light corn syrup acts as a binding agent. It also helps prevent crystallization of sugar for a smooth and creamy texture.

Peppermint: Add 2 teaspoons of peppermint extract for that signature minty flavor in the filling. The amount can be adjusted based on personal preference.

Butter: Unsalted butter adds smoothness and richness to the filling.

Salt: Kosher salt brings out the sweetness and the mintiness.

Coating: Semisweet chocolate is melted with vegetable oil for a glossy, chocolate shell that peppermint patties are known for. You could also experiment with other kinds of chocolate like dark chocolate or milk chocolate.

Image showing cut out circles for how to Make mint filling for Homemade Peppermint Patties.

What If The Filling Is Too Sticky?

If after mixing the filling together it is too sticky to work with, just add a little bit of confectioners’ sugar (1-2 tablespoons) at a time.

Can I Halve The Recipe?

Sure! If you are looking for a smaller batch of peppermint patties, you can certainly halve the recipe. I made 40 patties with this recipe, so if you are looking to manage portions or want to try it out, use half of each ingredient.

Dipping Homemade Peppermint Patties into chocolate before chilling.

Optional Toppings For Peppermint Patties

Although delicious as-is, it can be fun (and tasty) to add toppings to some of the peppermint patties. Here are some fun (and possible festive) options:

  • Sprinkle crushed peppermint or candy canes on top.
  • Add chopped nuts like walnuts, almonds, or pecans.
  • Decorate the chocolate coating with colorful sprinkles to coordinate with your celebration!
  • Drizzle white chocolate over the top (or a contrasting kind of chocolate you like).
  • Top with toasted coconut.

If adding toppings, do so before the chocolate hardens so the toppings can stick.

Stack of Homemade Peppermint Patties with top patty halved showing inside.

How To Store Peppermint Patties

Once made and the chocolate has set, store peppermint patties in an airtight container in the refrigerator. If needed, separate the layers with sheets of parchment paper or wax paper. They will last up to 2 weeks.

Can I Freeze Homemade Peppermint Patties?

Yes, for longer storage, freeze homemade peppermint patties. Once the chocolate has set, store them in an airtight freezer-safe container. Freeze them for up to 3 months. When ready to enjoy, let the patties thaw in the refrigerator.

Plate of Homemade Peppermint Patties surrounded by more Homemade Peppermint Patties and a towel from overhead.
5 from 2 votes

Peppermint Patties

Prep Time 20 minutes
Chilling Time 25 minutes
Total Time 45 minutes
Peppermint Patties are candies that start with a creamy peppermint-flavored filling coated with melted chocolate for a burst of mint chocolate flavor in every bite! They are perfect for the holidays and would be a wonderful addition to your Christmas Dessert Charcuterie Board!


Patties (Filling)

  • 10 cups (1.25 kg) confectioners' sugar, divided, plus extra
  • ½ cup (170.5 g) light corn syrup
  • cup water
  • 2 teaspoons peppermint extract
  • ¼ cup (½ stick / 57 g) unsalted butter, softened
  • ¼ teaspoon kosher salt

Chocolate Coating

  • 2 bags (12 ounces each) semi-sweet chocolate chips
  • 2 tablespoons vegetable oil


Patties (Filling)

  • Line a baking sheet with parchment paper. Set aside.
  • To the bowl of a stand mixer fitted with the paddle attachment, add 9 cups confectioners' sugar, corn syrup, water, peppermint extract, butter, and salt. Mix at medium speed until just combined.
  • Dust a work surface with the remaining cup of confectioners' sugar. Place the mixture onto the sugar, kneading until smooth.
  • Set out a sheet of parchment paper. Place patty mixture on parchment paper and sprinkle the top with more confectioners' sugar.
  • Place a second sheet of parchment paper on top of the filling mixture. Roll the filling out to a ½-inch thickness.
  • Using a 2-inch round cutter, cut out as many circles as possible and transfer to the lined baking sheet. Then, combine the leftover scraps and roll back out again. Repeat until all of the patties have been cut. (I was able to make 40 patties.)
  • Place in the freezer for about 15 minutes, or until firm. Near the end of the chilling time, prepare the chocolate coating.

Chocolate Coating

  • To a medium microwave-safe bowl, add chocolate and oil. Microwave in 15-second increments, stirring between, until chocolate is melted.
  • Once the chocolate is melted, using a fork, place a chilled patty on the fork and carefully dip it into the melted chocolate, letting the excess drip off. You can also scrape the back of the fork against the rim of the bowl to get rid of the excess chocolate.
  • Place the dipped patty back onto the lined baking sheet. Continue with the remaining patties.
  • Chill the peppermint patties in the freezer for at least 10 minutes, or until the chocolate is set. Enjoy!

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

What the Test Kitchen had to say about this recipe:


If you like peppermint patties, you need to immediately stop buying them at the store and make this recipe. These are bigger and better and full of so much more flavor!!


I am not even a huge fan of peppermint patties, but these are amazing! And, they look so perfect!


I love peppermint and this tastes exactly like a peppermint patty! They are quite easy to throw together, too, make these for any gathering or just for yourself!


Wow, these are so good! Such a deliciously refreshing little treat! It is soft inside with a hard chocolate outer layer! If you enjoy peppermint, this is great for you!


This tastes exactly like the classic candy we all enjoy, and they're pretty easy to make!


Oh man. These are so good. Just like a *york*! And really not too difficult to make. Would be a delightful gift.

Share with your friends!

Categorized in: ,

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. ‘i do’, ‘me too’, ‘me three’, ‘ditto’–you could have so much fun with these! plus, you know, they’re tasty. 🙂

  2. These looks so delicious, I needed to try. I don’t know where it went wrong but the sugar part, there wasn’t ever enough sugar and didn’t came out like modeling clay – never 😛 How much is the one can of condensed milk? 🙂 I think I might have had too big can.

  3. I love anything easy to make these peppermint patties sound good. Don’t see the recipe though. Also trying to do more in the crockpot.

  4. I just wanted to let you know how good thank your goodies look i could have eaten them right away they are good looking and i want to try some soon.

  5. I’d love to try my hand at the peppermint patties. My mother made them when I was a wee kid!
    The recipe calls for shortening, but I’m just not sure what to use. Any help in that area would be appreciated.
    Thank you so much, I really have been enjoying your site. I made a few things over the holidays and got great compliments.

  6. I decided to just go ahead and make this recipe despite not actually seeing any reviews by people who had made it. While I looooove every iambaker recipe I’ve tried thus far (omg the lemon bars & the dingdong cake….literally the best things I’ve ever baked!) this recipe seems to be mis-written. I’m not sure where the mistake is whether it’s not enough butter or not enough corn syrup (maybe both?) but there was not enough moisture to form a dough with these measurements. I ended up adding (as per google) some sweetened condensed milk as well as a bit more butter. They’re turned out deeeeelicious but ya, it was a good couple/few tbsp off of some sort of liquid/moisture to make it formable into a dough. Loved the recipe though otherwise. Thanks again for another keeper!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.