Easy Homemade Peppermint Patties
These easy homemade peppermint patties combine a creamy peppermint filling with a smooth dark chocolate coating, perfect for holiday gifting and festive treats.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 30 to 35 patties 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 4 cups (480g) powdered sugar
- 4 ounces (113g) cream cheese, softened
- 2 tablespoons (28g) unsalted butter, softened
- 1 teaspoon peppermint extract
- ½ teaspoon vanilla extract (optional)
- 8 ounces (227g) dark chocolate chips or melting chocolate
- 1 tablespoon vegetable shortening or coconut oil (optional)
Instructions
- In a mixing bowl, beat 4 ounces (113g) of softened cream cheese and 2 tablespoons (28g) of softened unsalted butter together until smooth and creamy, about 2–3 minutes.
- Mix in 1 teaspoon of peppermint extract and ½ teaspoon of vanilla extract if using.
- Gradually add 4 cups (480g) of powdered sugar, mixing on low speed until the mixture thickens and becomes dough-like, about 4–5 minutes.
- Line a baking sheet with parchment paper or a silicone mat.
- Using a small cookie scoop or spoon, portion out the filling into small rounds about 1 inch (2.5 cm) in diameter and ¼ inch (0.6 cm) thick, flatten slightly. You should get roughly 30 to 35 patties.
- Place the tray in the fridge for at least 30 minutes to firm up the patties.
- Melt 8 ounces (227g) of dark chocolate chips in a double boiler or microwave. Stir in 1 tablespoon of vegetable shortening or coconut oil if the chocolate is too thick.
- Remove patties from the fridge and dip each into the melted chocolate, coating fully. Let excess chocolate drip off.
- Place coated patties back onto the parchment-lined baking sheet and allow chocolate to harden at room temperature or refrigerate for 15 minutes.
- Store in an airtight container in the fridge for up to two weeks or package for gifting.
Notes
Make sure cream cheese and butter are softened but not melted for smooth filling. Add powdered sugar gradually to avoid dust. Chill patties before coating to help chocolate stick. Melt chocolate in short bursts if using microwave to avoid burning. Use a dipping fork for even coating. Store in a cool place or fridge to prevent chocolate bloom. For dairy-free version, substitute cream cheese and chocolate with dairy-free alternatives. Optionally sprinkle crushed candy canes on chocolate before it sets for decoration.
Nutrition
- Serving Size: One peppermint patty
- Calories: 70
- Sugar: 7
- Fat: 4
- Carbohydrates: 8
- Protein: 1
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