5 Ingredient Peppermint Patties

I promise I didn’t plan to make candy and then eat half the batch standing over the counter like a raccoon. But these little peppermint patties have a way of disappearing—fast. They taste like Christmas socks in the best possible way: bright, minty, and snappy against a smooth dark chocolate coat. I laugh every time the mint hits and the chocolate gives that satisfying little crack. If you love crunching through a glossy shell to a soft, cool center, you’re in the right place. These take minimal fuss, only five pantry-friendly ingredients, and they reward you with buttery, minty bliss that begs for a second (or third) round.

Quick Facts

• Yield: Serves 12 patties
• Prep Time: 20 minutes
• Cook Time: 10 minutes (melting and dipping)
• Total Time: 60 minutes (includes chilling)

Why This Recipe is Awesome

These peppermint patties pack bright mint flavor into a tender, creamy center and wrap it in glossy, slightly crackly chocolate. They feel fancy but behave like a lazy Sunday project—no tempering, no special tools, just simple stirring, shaping, and dipping. Texture plays hero here: cool, pillowy centers meet a crisp chocolate shell. Plus, it’s so easy even your microwave won’t mess it up (as long as you pay attention to the pulses!).

Ingredients

For the Main Dish:

• 2 cups powdered sugar (plus a little extra for dusting your hands)
• 2 tbsp light corn syrup
• 2 tbsp unsalted butter, softened
• 1 tsp peppermint extract
• 8 oz dark chocolate chips or chopped dark chocolate (60–70% cacao)

For the Sauce / Garnish (if applicable):

• Optional: 2 tbsp crushed peppermint candy or candy canes for sprinkling

How I Make It

Step 1:

Line a baking sheet with parchment paper so nothing sticks later. In a mixing bowl, combine 2 cups powdered sugar, 2 tbsp light corn syrup, 2 tbsp softened butter, and 1 tsp peppermint extract. I press, squeeze, and stir with a wooden spoon until the mixture comes together into a soft, slightly tacky dough. It should feel like soft play-dough—cool to the touch and fragrant with peppermint. If it feels crumbly, add a touch more corn syrup, ½ tsp at a time.

Step 2:

Turn the dough onto a lightly powdered surface and roll it into a log about 1½ inches thick. Chill the log in the fridge for 15–20 minutes—this firms it so cutting gives clean discs. While it chills, the peppermint scent will pop in the kitchen; inhale deeply, you earned it.

Step 3:

Slice the log into 12 even rounds and press each slightly into a patty. Place them on the parchment and return to the fridge for another 15 minutes; cold centers dip more easily and hold shape. Meanwhile, melt 8 oz dark chocolate in a microwave in 20-second bursts, stirring between each burst until smooth. Keep the chocolate warm but not hot—aim for a glossy, pourable texture.

Step 4:

Use a fork or dipping tool and dunk each chilled patty into the chocolate. Tap the fork on the bowl edge so excess chocolate drips off with a gentle clink—listen for that! Place dipped patties back on parchment and, if using, sprinkle crushed peppermint before the chocolate sets. The first few dips may feel messy; don’t worry, practice creates prettier shells.

Step 5:

Chill the tray in the fridge for 10–15 minutes until the chocolate sets glossy and firm. Let the patties rest at room temperature for a couple minutes before serving so the center softens slightly. Store leftovers in an airtight container in the fridge for up to two weeks.

Pro Tips

• Warm your chocolate gently. I microwave in 20-second bursts and stir to avoid scorching.
• If your centers start to get sticky while you dip, pop the tray back in the fridge for another 5–10 minutes.
• Use a small cookie scoop to portion the dough evenly for uniform patties.
• For ultra-smooth centers, beat the dough a little longer by hand until glossy before chilling.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap dark chocolate for milk or semi-sweet for a sweeter shell; the mint center will taste creamier with milk chocolate.
• Replace unsalted butter with coconut oil to make them dairy-free. Expect a slight coconut note and softer center.
• Use maple syrup instead of corn syrup in a pinch; texture will change slightly and the centers may be a touch chewier.
• Gluten-free? These patties contain no gluten ingredients when using labeled gluten-free powdered sugar—safe swap.

Variations & Tips

• Spicy twist: add a pinch of cayenne (about 1/8 tsp) to the dough for a peppermint-chile kick.
• Chocolate peppermint bark: skip shaping and spread the dough thin on parchment, top with melted chocolate and crushed peppermint.
• Dark & sea-salted: sprinkle a tiny pinch of flaky sea salt on top of each dipped patty for contrast.
• Mini version: make tiny bite-size patties for party platters—use a 1-tsp scoop and reduce chill time slightly.
• Orange-mint mashup: add ½ tsp orange zest to the dough for a festive flavor twist.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the centers up to 2 days ahead, wrapped tightly, and chill. Finish by dipping in chocolate the day you want to serve for freshest shells. Fully dipped patties keep in an airtight container in the fridge for up to two weeks.

Can I double the recipe?

Sure thing. Use a larger bowl and chill the dough in two logs so slicing stays manageable. You may need a larger bowl or two microwave sessions to melt chocolate evenly.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for a glossy, firm chocolate shell that gives a little crack when bitten. The center should feel cool and slightly springy to the touch—no gooey collapse, but soft when you bite into it.

What if I don’t have ingredient X?

Out of corn syrup? Use a mild-flavored light syrup like glucose syrup or a little extra butter plus ½ tsp water. Low on powdered sugar? Add in small increments of finely ground graham cracker crumbs (not ideal, but workable).

How I Like to Serve It

I serve these after dinner with coffee or a mug of hot cocoa—perfect for a chilly night. They shine on holiday cookie trays, tucked into pretty tins for neighbors, or stacked beside a platter of cheese and fruit for contrast. I also love them crumbled atop vanilla ice cream for a minty crunch.

Notes

• Store in an airtight container in the fridge for up to two weeks. Let sit 5–10 minutes at room temp before eating for softer centers.
• This recipe doesn’t involve meat, so no internal temperature applies. If you cook meat in other recipes, aim for recommended safe temps like 165°F for chicken.

Final Thoughts

Closing: Now go make these—dip aggressively, sample responsibly, and impress someone (or yourself) with a tiny homemade mint miracle!