I did it. And now you’re going to have to do it, too. It’s a natural consequence for those of you who follow this blog. You may be asking yourself exactly what I did and because you want to know, I’m going to show you, step-by step. I apologize in advance if you find yourself unable to fit into those cute holiday skinny jeans you were hoping to wear. I’m sorry if you were planning on eating just one, but ate 12… in an hour. However, I’m not sorry if this ridiculously easy recipe makes you look like Martha Stewart. I’m also not sorry if people gush over you because you were able to share some holiday cheer with friends and family. Let’s get one thing clear… people will think you’re more awesome than you already are and that is a good thing.
So let’s get started. We are going to make homemade peppermint patties and you’re going to follow along at home. Got it? Good.
- 1 can sweetened condensed milk
- 5½ cups powdered sugar, sifted
- 1 tablespoon peppermint extract
- 3 cups semisweet chocolate chips
- 3 tablespoons shortening
- Add condensed milk, 2 cups of powdered sugar, and peppermint extract to a large mixing bowl. Mix everything on medium speed using the paddle attachment until all the ingredients are well incorporated. Add more powdered sugar, ½ cup at a time, until the dough is stiff but still pliable.
- Roll ¾″ balls of dough between the palms of the hands.
- Press each ball down slowly and set the flattened disk on a flat cutting board or plate. Transfer peppermint disks to the freezer for no longer than 30 minutes. While the dough is chilling, temper the chocolate coating.
- Place chocolate chips in a microwavable bowl. Melt the chocolate in 30 second increments, making sure to stir after each time until chocolate is smooth. Stir in shortening to thin the chocolate. Remove patties from the freezer.
- Place a patty on the tines of the fork and dip in the chocolate until completely covered. Allow excess chocolate to drip off the patty before setting each one on top of wax or parchment paper.
- Allow the chocolate coated peppermint patties to completely set up. This can be done quicker by placing the patties in the refrigerator. The peppermint patties are ready when they are dry to the touch. Enjoy!
I don’t have a paddle attachment for my mixer. Should I use my dough hooks or can I use the regular beaters?
I just got directed to your site by another one that I subscribe to and felt like I was with a friend just by the way you wrote. You sound like me and I love it. I can’t wait to try the recipe for peppermint patties also by the way. Thanks for the smile and chuckle.
Hi,
Just wanted to say how great I find all your recipes. I came across this by accident,and it’s the best thing iv found.
Also I notice in this one,and few others that you use shortening. Can you please let me know what this is? Daft,I know!
Many thanks.
Hi, I love all your recipies! I want to make these patties , they look divine. Shortening is not available where I live and was wondering what could be its substitute?
Please let me know, thanks!!
This recipe is amazing! These peppermint patties are delicious! My husband likes them better than York peppermint patties. I can’t wait to have the rest of my family try them!
Thank you for the recipe, it looks delicious!
For those who shop far away from you- how much is “1 can sweetened condensed milk”?
I once found condensed milk it in a tube, and probably can also find a can, but I want to make sure I have the right quantity.
Thanks! Noa.
I love your blog.. very nice colors & theme. Did you design this website yourself or did you hire someone to do it for you? Plz answer back as I’m looking to construct my own blog and would like to know where u got this from. thanks a lot
Hi.. you’ll want to add a 1/2 cup of powdered sugar at a time after the first 2 cups have been mixed in. The dough should be stiff and pliable. I just recently started converting recipes over to this new format for printing and accidentally left that step out in the process. I fixed the recipe. Thanks for letting me know.
Hi there. I’m now wondering the same thing- it says 5.5 cups are needed in the ingredients but only 2 cups in the directions. When I sift the powder sugar, does it make less than the 5.5cups?
Keri
Sorry for what is possibly a silly question, but of the 5.5 cups sugar I can only see instructions in step 1 for adding 2 cups. Do you start mixing with the 2 cups and then keep adding the rest of the sugar in increments?
Thanks for the 14oz can size for the condensed milk!
Hi,I Just made peppermint patties.much easier recipes,HERE is my mines.3/4cup sweetened conds milk,11/2 of peppermint extract,and 3 to 4 cups. Of powered sugar.mix. all toghter roll into 1inch ball flattened in palm of hand .let dry two hours turn over once an hour.melt chocolate chips with one tablespoon of crisco.dip patties let chocolate set.
Hi Cheryl, the can size is 14 oz. I don’t know the conversion but I”m sure you could look for a conversion chart online.
These sound amazing. I want to make them for my Royal Wedding afternoon tea. Can you please tell me the size of the condensed milk can. 250 ml or 125 ml. Thank you
Hmm..I made these and they just didn’t taste like I was expecting. Not as good as the ones you can buy in the store. However, I couldn’t find anything BUT imitation peppermint and am wondering if that was why they didn’t come out as good as expected. They were okay, people I gave them to as gifts said they were good..but also said they didn’t taste like the storebought. Do you think the lack of the good stuff was the issue? 🙁
Ohhh..thought! What about using peppermint schnapps? How do you think that would work?
Good Day all, I don’t usually submit feedback, but I had to mention this fresh post. I’m for sure going to register you in my bloglist for regular updates. Thank you for keeping this community active!
I made these last weekend, and they were wonderful! They tasted just like York peppermint patties! I ended up using almost 6 cups of sugar – you have to keep mixing until the dough is almost too stiff to mix. I added about 2 tablespoons of the peppermint extract to make sure the mint flavor was not overpowered by the chocolate. Then I froze the uncoated dough balls overnight. I think the key to coating them evenly is to make sure the chocolate is thin enough – make sure it is completely melted and hot, and definitely add the shortening. I also pulled the un-coated patties out of the freezer a few at a time so they wouldn’t soften prior to coating them with chocolate.
Thanks for this simple and awesome recipe!
I made these yesterday and they’re fabulous! To suit my own preference, I made a few adjustments– I used about 6 cups of pwdr. sugar to get a firmer patty and I added an extra 1/2 Tbl of the peppermint extract. I also omitted the shortening and used dark chocolate chips instead of semisweet. The result was so delicious that I almost wish I didn’t know how to make these! Thank for posting this! 🙂
Hi Jen: Yes, you can use white or chocolate bark. As far as tinting the chocolate, you need to buy color paste specifically for chocolate. However, I would highly recommend using tinted candy coating wafers. They come in all sorts of colors and work beautifully.
I am hositng a baby shower in June and was wondering wether white chocoate or almond bark would be best to use AND how could I tint the white chocolate/bark without it seizing up?
Thanks!
How perfect that just yesterday I was wondering, “hmmm…. I wonder if I can make peppermint patties” and then today I just happened to stumble across this page. Yay!! Can’t wait to make these, but of course I’ll have to send most of them to work with my husband.
Made these the other day, half the batch were peppermint, the other half were strawberry. I love the idea of using condensed milk for the filling, I’ve wanted to make strawberry creams for ages. I topped the mint ones with chocolate sprinkles and the strawberry ones with a small red sugar star and will serve them at my niece’s 1st birthday party. Thank you for such a simple recipe.
THANK YOU AGAIN…so much for such quick replies.
I made them…and oh my gosh….they were so easy and fast to make.
I will have to say, next time I make them I think I will make them more of a bite size, maybe a quarter or nickle size instead of a sm cookie size.
I might try Wilton’s chocolate because I found my Nestle chocolate melted a little too fast while holding them. Then again…I guess if I make them little bite sizes, there wont be time for the chocolate to melt.
Fantastic recipe.
I make little shamrocks with green royal icing on a cookie sheet layered with a sheet of wax paper. I let them dry on wax paper and them gently peeled them off and layed them on top of the peppermint patty for St Patricks Day. They looked really cute.
🙂 Thanks again,
Ansa
I made these yesterday, they are delicious. I followed all the directions step by step but started having problems about half way through coating them in the chocolate. The cremes were getting soft, chocolate setting up etc. but re- microwaved the chocolate a couple of times so of course that helped. Then I was interupted by visitors so I had to down tools. I didn’t get back to finishing them until today, and oh so much easier. I didn’t re-freeze the cremes as they had dried a little overnight, so just dipped and layed on a baking tray to dry. They have ended up the nicest and better looking ones of all the ones I made. Thank you for the lovely recipe.
Hi Mary,
They will keep for quite awhile in both the refrigerator and freezer.
Hi Amy: Yes, you can make them with coconut extract, almond extract, and whatever flavors you fancy.