These are easily the best treat I’ve made in years—better than any cupcakes, cookies, or bars I’ve baked recently.
Homemade peppermint patties—what a delight!
I loved making these because they’re a little different and totally refreshing. I might be biased, but I think they outshine store-bought peppermint patties like York’s.
The original recipe called for peppermint oil and warned against using peppermint extract. After searching everywhere and only finding aromatherapy oils, I decided to experiment. I used peppermint extract combined with a touch of vegetable oil and the filling came out perfectly smooth.
The mint center is a creamy blend of butter, powdered sugar, peppermint and vanilla extracts, a bit of vegetable oil and evaporated milk. Once mixed, the filling chills for an hour to firm up enough to roll into balls.
After rolling the chilled mixture into one-inch balls, I refrigerated them again and gently pressed each with the smooth side of a meat tenderizer to flatten into patties.
They weren’t perfectly uniform, but that didn’t matter—many found their way to my mouth before even being dipped in chocolate.
When the patties were firm, I dipped them in melted chocolate and froze them briefly to set the coating.
The result was incredible.
My chocolate coating isn’t the most polished—I’m impatient—but it’s wonderfully rich. I dip each mint patty, then rush them into the freezer before I eat them all.
These could easily be made vegan by swapping the butter, evaporated milk, and chocolate for vegan alternatives.
I don’t think I’ll ever go back to store-bought peppermint patties—unless I’m really starving.
Homemade Peppermint Patties
Ingredients
- 2 cups powdered sugar
- 1 1/2 tablespoons unsalted butter, softened
- 2 tablespoons evaporated milk
- 1/4 teaspoon vegetable oil
- 1/4 teaspoon vanilla extract
- a drop of peppermint extract (or peppermint oil if available)
- 1 to 2 cups chocolate chips (for coating)
Instructions
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In the bowl of an electric mixer, beat the powdered sugar, softened butter, evaporated milk, vegetable oil, vanilla and peppermint extract until smooth. Scoop the mixture into a bowl and refrigerate until firm. Once chilled, roll into one-inch balls and gently press each to flatten into patties. Return to the freezer for about 60 minutes.
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Melt the chocolate chips in a double boiler or microwave in short bursts, stirring until smooth. Remove the patties from the freezer and dip each into the melted chocolate, placing them on wax paper. Freeze again until set and ready to serve.
I know I say this often, but these truly are a must-make. Please give them a try—you might get goosebumps from how good they are.
And yes, my husband is still sporting that mustache. Tonight he’ll be presented with a lovely meat-free meal as payback—ha!
[photos by sarah fennel]