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Homemade Peppermint Patties

Homemade peppermint patties pair a firm, cool peppermint filling with a smooth semisweet chocolate coating. Chill the cut rounds before dipping, then refrigerate until the chocolate is set.
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Prep Time 25 minutes
Cook Time 5 minutes
refrigeration 50 minutes
Total Time 1 hour 20 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the peppermint filling
  • 2.5 cups confectioners’ sugar
  • 0.25 cup sweetened condensed milk
  • 1 teaspoon peppermint extract
  • 0.125 teaspoon kosher salt
For the chocolate coating
  • 12 ounces semisweet chocolate chips
  • 1 tablespoon coconut oil

Equipment

  • 1 baking sheet

Method
 

Make the filling
  1. In a medium bowl, mix the confectioners’ sugar, sweetened condensed milk, peppermint extract, and salt until a firm dough forms.
  2. Roll the dough between two sheets of parchment paper to 1/4-inch thickness.
  3. Cut the dough into 1 1/2-inch rounds.
  4. Place the rounds on a parchment-lined baking sheet.
  5. Refrigerate the rounds for 30 minutes, until firm.
Coat the patties
  1. Microwave the chocolate chips and coconut oil in a microwave-safe bowl at 50% power in 30-second intervals, stirring after each, until smooth.
  2. Dip each chilled patty in the melted chocolate and let the excess drip off.
  3. Return each patty to the parchment-lined baking sheet.
  4. Refrigerate the patties for 20 minutes, until the chocolate is set.

Notes

For neat rounds, keep the filling chilled until you are ready to dip. Store in the refrigerator for up to 2 weeks; freezer-friendly. For a dairy-free variation, use dairy-free sweetened condensed milk and dairy-free chocolate chips.