You can make homemade peppermint patties! Here’s the surprisingly simple recipe…

Homemade peppermint patties should make an appearance at your holiday parties!

There’s nothing better than cool, creamy peppermint filling wrapped in smooth, silky chocolate. These homemade peppermint patties are the ultimate holiday treat—and they’re easier to make than you think!

We’re channeling our inner “big sister” in the kitchen. The Studio 5 ‘Go Big Sister’ series is here to help you master the basics and feel confident while you create something amazing. Who better to guide us than our favorite kitchen cheerleader, Heather Smith?

Chocolate treats are a holiday classic, but let’s face it: working with chocolate can feel intimidating. Heather’s top tip: start with good-quality chocolate. The better the chocolate, the better your patties will taste! If you’re looking for a great selection, check out Orson Gygi’s chocolate options. Heather recommends Callebaut Belgian semi-sweet or  Callebaut Belgian milk chocolate.

There are three main types of chocolate: baking chocolate, compound or coating chocolate, and couverture chocolate. When it comes to dipping with chocolate, keep the baking chips out of the kitchen! Those are for cookies and don’t melt properly. Couverture chocolate, on the other hand, contains cocoa butter and requires tempering for optimal results. Use couverture chocolate for dipping your candies and treats. For detailed instructions on tempering couverture chocolate, check out the Quick Guide to Tempering Couverture Chocolate on the Orson Gygi Blog.

One of the most important steps in this recipe is freezing the peppermint filling. Don’t skip it! Freezing makes the filling firm, which makes it easier to shape and dip into melted chocolate. Without this step, things could get messy fast!

These peppermint patties are perfect for gifting, sharing at holiday parties, or just keeping in the freezer for when you need a sweet, minty pick-me-up.

Peppermint Patties

Prep Time: 1 hour
Total Time: 2 hours

INGREDIENTS

Peppermint Filling

• 1/4 cup of butter
• 7 cups of powdered sugar
• 1/4 tsp salt
• 1/4 cup milk
• 1-2 drops of peppermint oil

Chocolate Coating

• 2 lbs. Couverture Chocolate (Semi or Milk)

METHOD

1. Make the Peppermint Filling:
   1. In a stand mixer fitted with the paddle attachment (or using an electric hand mixer in a large bowl), mix the powdered sugar, salt, and butter on medium speed until combined.
   2. Add the peppermint extract and milk, then mix until a stiff dough forms. The dough may appear crumbly but should hold together when squeezed.
2. Roll Out the Dough:
   1. Transfer the dough to a sheet of parchment paper and knead it into a cohesive ball.
   2. Place a second sheet of parchment paper on top and roll out the dough to about ⅜ inch thick.
   3. Place the dough (still between the parchment sheets) on a baking sheet and freeze for 30 minutes or up to overnight.
3. Cut Out Patties:
   1. Once firm, remove the dough from the freezer and peel off the top sheet of parchment paper.
   2. Using a round cookie cutter (about 1¾ inches in diameter), cut out circles. Place them on a parchment-lined baking sheet. Re-roll scraps, chill briefly, and cut out more rounds as needed.
   3. Freeze the cut-out rounds for another 20 minutes.
4. Prepare the Chocolate Coating:
   1. Melt the chocolate and temper. You can either use a double boiler (placing a heatproof bowl over a pot of simmering water) or microwave in 30-second intervals, stirring until smooth.
5. Dip the Patties:
   1. Line a baking sheet with parchment paper. Remove a few patties from the freezer at a time to prevent softening.
   2. Use two forks to dip each patty into the melted chocolate, ensuring it’s fully coated. Shake off excess chocolate and gently wipe the edge of the patty on the bowl.
   3. Place dipped patties onto the prepared baking sheet.
6. Set the Chocolate:
   1. To set quickly, freeze the coated patties for 5 minutes to set the chocolate.
   2. If desired, drizzle with remaining chocolate using a piping bag or a zip-top bag with the corner snipped off. Freeze again until fully set.
7. Storage:
   1. Store patties in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 1 month.

Find more inspiration from Orson Gygi on Instagram, @orsongygi, or on their website, gygi.com. Find even more recipes on the Gygi blog, gygiblog.com.