How to Make Peppermint Patties at Home

December 24, 2014

It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.

Today: Even if you're a holiday dessert traditionalist, you should still debut this treat from Angela Brown of The Chef's Wife on your cookie and candy tray. It's minty enough to pass as a palate cleanser, and that means more dessert for you.

Shop the Story

During the holiday season, our home transforms into a mess of sprinkles and flour as we embark on what feels like enjoyably endless hours of cookie making. I’m a bit of a cookie traditionalist, typically whipping up the same recipes year in and year out: chewy chocolate chips, thumbprints filled with tart jams, honey-drenched struffoli, and a unique family recipe for fat, round apricot cookies cloaked in an apricot and coconut glaze. 

Every holiday, however, I like to add at least one new recipe to the mix to shake things up --like these homemade peppermint patties. I make my peppermint patties with dark chocolate and a bit more peppermint extract than many recipes typically suggest, which gives them a slightly bitter, extra-minty flavor that serves as a refreshing burst after a long holiday meal. These sugar-coated palate cleansers will prepare you and your guests for a few more rounds of your family’s favorite festive cookies.

Homemade Peppermint Patties

Makes about 3 dozen candies

2 1/2 cups confectioners’ sugar, plus more for dusting
2 tablespoons unsalted butter, room temperature
3 teaspoons peppermint extract, divided
2 tablespoons half and half
2 cups dark chocolate chips
2 candy canes, crushed


In a mixing bowl, combine the confectioners’ sugar, butter, 2 teaspoons of the peppermint extract, and the half and half and mix on medium speed until a creamy dough forms. Flatten the dough into a disk and wrap in plastic wrap. Place in the freezer for 30 minutes.


Meanwhile, line a small baking sheet with parchment. Add the chocolate and the remaining teaspoon of peppermint extract to a small saucepan and heat on low, stirring occasionally to be sure the chocolate does not burn. When the chocolate is fully melted, remove the pan from the heat and set it aside.


Sprinkle a clean work surface with additional confectioners’ sugar. Roll out the dough until it is about 1/4-inch thick. Using a 1-inch cookie cutter, cut out as many candy pieces as possible. If the dough becomes sticky, dust it with additional confectioners’ sugar or place it back in the freezer to firm up. Dip the patties into the warm chocolate and carefully remove them using a fork.


Place the chocolate-covered patties onto the parchment-lined baking sheet. While the chocolate is still warm, sprinkle the patties with the crushed candy canes. When all of the candies are decorated, place the baking sheet into the freezer for at least 20 minutes before serving.

See the full recipe (and save and print it) here.

Photos by Angela Brown

See what other Food52 readers are saying.

  • Judy Shampanier
    Judy Shampanier
  • Angela Brown
    Angela Brown
  • AntoniaJames
  • TaliaK
Angela Brown is a food blogger, freelance writer, and co-owner of the NYC sandwich company, Mayhem & Stout.


Judy S. February 2, 2020
I don't know what I did wrong, but this was a disaster. The filling was way too soft -- even after I returned it to the freezer. Once I rolled it out, it was too soft to dip in the chocolate. I just tossed all of the filling, and am using the chocolate to make peppermint bark. I'd love to try again, so guidance would be helpful. Thanks!
TaliaK December 13, 2020
Hey Judy! You're not the only one. This recipe was actually a fail for me too. I ruined about 6 cups of chocolate before I realized that you can't temper chocolate with peppermint extract- the whole thing just curdled for me (twice). I finally tempered my chocolate on it's own and all was right with the world. I also found that the peppermint filling was soft after freezing. I addressed this by rolling out the filling, cutting it into 1 inch rounds, re-freezing them and then dipping them in the chocolate and freezing again.
Angela B. December 24, 2014
Thanks! I'm so glad you enjoyed this post! The patties are a cinch to make and they've been a hit at our holiday parties so far this season! Let me know if you have any questions about the recipe! :)
AntoniaJames December 24, 2014
Angela, how do you keep the extract from causing the chocolate to seize? Mine - an organic brand - contains some water, which has given me problems when making peppermint bark. ;o)
AntoniaJames December 24, 2014
Angela, this is marvelous and so much appreciated. I've been feeling seriously in a cookie rut this December. You've inspired me to start a new recipe collection, with ideas for next year. Thank you. I hope you're having a wonderful holiday! ;o)