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Peppermint Patties

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4 cups sifted powdered sugar
1/4 cup butter, melted
1/2 teaspoon peppermint extract
1/8 teaspoon mint extract
1/4 cup sweetened condensed milk
1 (11 ounce) package milk chocolate chips
1/2 cup semisweet chocolate chips
1/2 (1 ounce) square unsweetened chocolate, chopped

Peppermint Patties

Homemade chocolate covered peppermint candies are the best. This is the perfect recipe because it uses milk chocolate.

  • Serves 60
  • Easy

About This Recipe

Have you ever made homemade candies? They are so fabulous and so fun to make. And they’re great to give as gifts, whether it’s Christmas, Hanukkah, or Valentine’s Day. And this recipe for Peppermint Patties is one of the best.

When I was young, I first made Chocolate Covered Toffee after quite a few struggles. That candy is difficult to make, even for experts. You have to boil water and sugar together until it hits the hard crack stage, then pour it onto a sheet, let it cool, and cover it with chocolate and nuts on both sides. I would not give up on that recipe and made it four times until I had success.

Then I figured something easier to make would be nice, and found a recipe similar to this one for Peppermint Patties. It is very simple to make and the taste is sublime. If you love those chocolate covered peppermints you can buy at the drugstore, this is the candy recipe for you. But it’s a thousand times better!

The two kinds of extract – both mint and peppermint, give the candy part a really rich depth of flavor. And since I like milk chocolate coating on my peppermint candies, that’s what I used. But I added some dark chocolate too for a bit of an edge.

Tips for the best Peppermint Patties:

  • It’s important to let the candy centers dry for a bit so they will be easier to coat. This also preserves the texture.
  • When you melt chocolate, guard against any liquid getting into the mixture or the chocolate will seize. If this happens, you can add a bit of solid shortening (NOT butter) and it may smooth out. If not, you have to start over.

Why this recipe works:

  • The combination of powdered sugar, melted butter, and sweetened condensed milk produces a dough that is perfect for a candy center.
  • Three kinds of chocolate provide a bit of bitterness for the sweet filling that complements it but doesn’t overwhelm.
  • Two kinds of extracts – peppermint and mint – also provide a more complex flavor than just one type.


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Put the powdered sugar in a large bowl. Add the melted butter, the extracts, and about half of the sweetened condensed milk and mix.


You will probably need to add more of the milk. The mixture should hold together, but not be too dry. Add more sugar if you need it. You should be able to pick up some of the peppermint mixture and mold it into a ball.


Form the peppermint mixture into 3/4" balls. Put the balls on parchment paper on a cookie sheet. Flatten each ball with the bottom of a glass dipped in powdered sugar.


Let the candies dry for an hour, turning each one after 30 minutes.


Put the milk chocolate chips and semisweet chips in a 2 cup glass microwave-safe measuring cup. Microwave on medium power for 30 second intervals, stirring after each interval, until the mixture is smooth. Then stir in the chopped unsweetened chocolate until smooth.


Put each peppermint round on a fork and dip the into the chocolate mixture. Tap the fork on the edge of the measuring cup to remove excess chocolate.


Carefully put the coated peppermint pattie back onto the parchment paper and repeat with the remaining candies. Let stand until firm, then store covered at room temperature in an airtight container.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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