Description
These homemade peppermint patties are a delightful and refreshing treat featuring a creamy, sweet peppermint filling coated in rich dark chocolate. Perfect for holiday gifts or a cool dessert, they combine smooth condensed milk with fragrant peppermint and vanilla extracts, rolled into bite-sized discs, chilled, and dipped in melted chocolate. The sprinkles on top add an optional festive touch.
Ingredients
Scale
Filling
- ¾ cup sweetened condensed milk
- 1¼ teaspoons peppermint extract
- â…› teaspoon vanilla extract
- 4 cups powdered sugar, plus extra for sprinkling
Coating
- 2 cups dark melting/dipping chocolate
- Sprinkles (optional)
Instructions
- Prepare the Peppermint Dough: In the bowl of a stand mixer, combine the sweetened condensed milk, peppermint extract, and vanilla extract. With the mixer on low speed, gradually add half of the powdered sugar. Continue adding the remaining powdered sugar bit by bit until a firm but pliable dough forms.
- Shape the Dough: Sprinkle about 3 tablespoons of powdered sugar on a piece of parchment paper. Transfer the dough onto the parchment and knead gently to ensure all ingredients are well combined. Roll the dough out into a ½-inch thick circle, dusting the top with powdered sugar to prevent sticking.
- Cut Out Peppermint Patties: Using a 1 to 1½-inch cookie cutter or the top of a small glass, cut circles from the dough. If the dough becomes too warm and difficult to cut, place it in the freezer for 15 minutes to firm up. Transfer the cut patties to a parchment-lined baking sheet and freeze them for 15 minutes to set.
- Melt the Chocolate: Melt the dark melting chocolate in the microwave in 30-second increments, stirring between intervals to prevent burning. After fully melted, allow the chocolate to cool slightly for 3-4 minutes to avoid melting the peppermint patties when dipping.
- Dip and Set the Patties: Using a fork, dip each chilled peppermint patty into the melted chocolate, ensuring both sides are evenly coated. Place them back on the parchment-lined baking sheet. If desired, sprinkle with colorful sprinkles immediately. Refrigerate for 20 minutes to let the chocolate set before serving.
Notes
- Make sure the peppermint dough is firm but pliable enough to roll and cut; adding powdered sugar gradually helps achieve the perfect consistency.
- If the dough becomes too sticky or soft, chilling it in the freezer helps make it easier to cut cleanly.
- Melt chocolate carefully in short bursts to avoid scorching.
- Use high-quality dark chocolate for the best flavor and smooth coating.
- Store peppermint patties in an airtight container in the refrigerator to keep them fresh longer.
