Description
Learn how to make creamy, minty homemade peppermint patties coated in dark chocolate. Perfect for holidays, gifting, or festive desserts!
Ingredients
Scale
- 1 (14 oz) can sweetened condensed milk
- 1 1/4 teaspoons peppermint extract (or more to taste)
- 1/8 teaspoon vanilla extract
- 4 3/4 cups powdered sugar (plus extra for sprinkling)
- 3 cups dark chocolate candy melts (e.g., Ghirardelli)
- 1/2 cup holiday sprinkles
Instructions
- Make the Dough:
- Combine condensed milk, peppermint extract, and vanilla extract in a bowl.
- Add half the powdered sugar and mix on low speed. Gradually add the rest until a smooth dough forms. Adjust with powdered sugar or water for consistency.
- Roll Out the Dough:
- Sprinkle powdered sugar on parchment paper, place the dough on top, and sprinkle more powdered sugar. Roll to 1/2-inch thickness.
- Cut Rounds:
- Use a cookie cutter (1 to 1 1/2 inches) sprayed with cooking spray to cut circles. If dough softens, freeze briefly to firm up.
- Freeze Patties:
- Transfer rounds to a parchment-lined baking sheet, cover, and freeze for 20 minutes.
- Melt Chocolate:
- Place dark chocolate candy melts in a microwave-safe bowl and microwave in 30-second intervals, stirring until smooth.
- Dip Patties:
- Use a fork to dip each peppermint round into the melted chocolate, fully coating it. Place on parchment paper and top with sprinkles immediately.
- Cool and Serve:
- Let the chocolate set completely at room temperature or in the fridge before serving.
Notes
- Use high-quality chocolate for the best flavor.
- Keep the dough chilled to make handling easier.
- Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.
- Add sprinkles or decorative drizzles right after dipping to customize your patties.
- Prep Time: 30minutes
- Cook Time: 1minutes