Peppermint Patties

Name: Peppermint Patties
Prep time: 15 min
Cook time: 5 min
Total time: 60 min
Ingredients: 2 cups powdered sugar (The foundation for the smooth center.); 2 tablespoons unsweetened cocoa powder (Adds chocolate flavor to the filling.); 2 cups shredded coconut (Either sweetened or unsweetened coconut works.); 1/2 cup sweetened condensed milk (Binds everything together and adds sweetness.); 1/2 teaspoon peppermint extract (Essential for the mint flavor.); 1 cup dark chocolate chips (Use good quality for the best snap.); 1 tablespoon coconut oil (Thins the chocolate for smooth dipping.)

I’ve been making peppermint patties every holiday season for years, and they’re one of those treats that make a weeknight feel special. These peppermint patties are chocolatey, minty, and kind of addictive — in the best way.

The first time I made them I forgot the peppermint extract and the batch was… surprisingly bland. Trust me, don’t skip the mint. If you love little handheld sweets, you might also enjoy a savory twist on patties like this fried meat patties I shared once.

Why this recipe works is simple: it’s quick, forgiving, and uses pantry staples you probably already have.

Why This Peppermint Patties Recipe Works

• Quick and no-bake — most of the time is just chilling in the freezer or fridge.
• Simple ingredients — powdered sugar, cocoa, shredded coconut, and sweetened condensed milk do the heavy lifting.
• Great texture — a tender, slightly chewy mint center with a crisp chocolate shell.
• Beginner friendly — if you can scoop and dip, you can make these.

Quick tip: chilling the centers until very firm makes dipping so much easier — otherwise the center can get smooshed. I learned that the hard way (and yes, I had mint-smeared chocolatey fingerprints all over my counter).

Ingredients You’ll Need

2 cups powdered sugar — the foundation for the smooth center.
2 tablespoons unsweetened cocoa powder — a little chocolate flavor in the filling.
2 cups shredded coconut (sweetened or unsweetened) — for texture; either works.
1/2 cup sweetened condensed milk — binds everything together and adds sweetness.
1/2 teaspoon peppermint extract — don’t skip this; it’s the star of the show.
1 cup dark chocolate chips — for coating; use good quality for the best snap.
1 tablespoon coconut oil — thins the chocolate for smooth dipping.

Notes: If you like a brighter mint, add an extra 1/4 teaspoon of peppermint extract but be careful — it’s potent. For a dairy-free option, swap the condensed milk for a thickened coconut cream and use dairy-free chocolate.

If you enjoy making different kinds of patties, there are some great savory versions too — for example, I sometimes compare shaping tricks with recipes like these classic German fried meatballs when I want inspiration for perfectly formed rounds.

Kitchen Tools

• Mixing bowl
• Measuring cups and spoons
• Parchment-lined baking sheet
• Spoon or small ice cream scoop for shaping
• Microwave-safe bowl (or double boiler) for melting chocolate
• Fork or dipping tool for coating
• Airtight container for storing

If you don’t have a scoop, a tablespoon works fine. And parchment paper is your best friend here — those chocolate bottoms peel off like a dream.

Step-by-Step Instructions

Combine the filling. In a mixing bowl, add the powdered sugar, cocoa powder, shredded coconut, sweetened condensed milk, and peppermint extract. Mix until everything is evenly blended and comes together into a sticky dough. You’ll feel it change from powdery to pliable — that’s the cue.
Shape into patties. Use a small scoop or your hands to form the mixture into small rounds or discs about 1½ inches across. Place them on a parchment-lined baking sheet. Keep them compact so they don’t fall apart when dipping.
Freeze until firm. Pop the tray in the freezer for about 30 minutes, or until the centers are very firm to the touch. This step stops the centers from collapsing when you dip.
Melt the chocolate. In a microwave-safe bowl, melt dark chocolate chips with coconut oil in 20–30 second bursts, stirring well after each burst, until smooth. If using a double boiler, melt gently over simmering water. The coconut oil thins the chocolate and gives a glossy finish.
Dip the patties. Working with a few at a time, dip each frozen patty into the melted chocolate using a fork or dipping tool. Make sure it’s fully coated, then lift and tap gently to remove excess. The chocolate should set quickly because the centers are cold.
Chill to set. Place the chocolate-covered patties back on the parchment-lined tray and refrigerate until the chocolate is firm, about 15–30 minutes.
Serve chilled. Enjoy straight from the fridge — they’re best cold and have a lovely snap of chocolate.

A little trick I use: if the chocolate thickens while you’re dipping, pop it back into the microwave for 10 seconds and stir. Keep the patties frozen until you’re ready to coat them.

If you’re curious about shaping tricks (this same feel helps when you shape other kinds of patties), I sometimes think about similar forming methods I use for savory meat patties — the idea of compacting and firming works across the board.

Pro Tips for Success

• Chill the centers until very firm — this prevents warping or melting while dipping.
• Use good quality dark chocolate — it makes a huge difference in flavor and texture.
• If your chocolate seizes, add a teaspoon of coconut oil and warm gently to bring it back.
• Work quickly when dipping; the cold centers help set the shell fast.
• Keep a small bowl of warm water nearby to wipe your dipping fork (helps keep the shell smooth).

Also, if your first batch looks a little uneven, don’t worry — homemade is supposed to look homemade. I once had a whole tray where every patty was a different size because I was chatting and distracted. They still tasted amazing.

Common Mistakes to Avoid

• Not chilling the centers enough — leads to soggy or misshapen patties. Chill longer if needed.
• Overheating chocolate — burn it and you’re starting over. Use short microwave bursts and stir.
• Adding too much peppermint extract — a little goes a long way; start small and taste.
• Skipping parchment — chocolate sticks like a magnet to metal pans; parchment saves you grief.

If your centers are too sticky to shape, pop the mixture in the fridge for 10 minutes and try again.

Variations and Substitutions

• Peppermint bark twist — sprinkle crushed candy canes on the wet chocolate for a festive look.
• Orange mint — replace peppermint extract with 1/4 teaspoon orange extract for a bright flavor.
• Nutty center — stir in 1/4 cup finely chopped toasted almonds or hazelnuts for crunch.
• Vegan option — use dairy-free condensed coconut milk and vegan chocolate chips.

Feel free to experiment — these are forgiving, and you’ll probably discover a favorite combo.

What to Serve With This Recipe

These are little treats, so they pair nicely with:

• A warm mug of hot cocoa or coffee
• A cheese board for a cheeky sweet bite between cheeses
• A holiday platter with cookies and candies

They’re great to pack in cookie tins for gifts — just keep them chilled until you present them.

Storage and Leftovers

• Fridge: Store in an airtight container for up to 1 week. Keep layers separated with parchment.
• Freezer: Freeze on a tray until solid, then transfer to a freezer bag for up to 3 months. Thaw in the fridge before serving.
• Reheating: No reheating needed; serve chilled. If the chocolate gets too firm after freezing, let sit at room temp for 10 minutes.

Label your container if gifting so recipients know to keep them chilled.

FAQ (People Also Ask)

Q: Can I make these ahead of time?
A: Yes — make the centers and freeze them. Dip in chocolate the day you plan to serve for best texture.

Q: Can I freeze peppermint patties?
A: Absolutely. Freeze solid on a tray, then transfer to a sealed bag for up to 3 months.

Q: What can I use instead of sweetened condensed milk?
A: For dairy-free, use thickened coconut cream sweetened to taste. For less sweet, you can try a mix of cream and a binding agent, but texture will differ.

Q: Why did my chocolate seize?
A: Chocolate seizes when it contacts water or is overheated. Stir gently, and add a tiny bit of coconut oil to smooth it out.

Q: Can I use white chocolate?
A: Yes — white chocolate with a drop of peppermint oil is lovely, but white chocolate is more prone to scorching so melt carefully.

Q: How do I get a glossy finish on the chocolate?
A: The coconut oil helps. Also, don’t let the chocolate overheat and coat while the centers are very cold.

Quick Recipe Summary

Prep time: 15 minutes (plus chilling)
Cook time: 0 minutes (melting chocolate ~5 minutes)
Chill time: 30–60 minutes
Yields: about 20–24 small patties

Ingredients (short list):

2 cups powdered sugar
2 tbsp unsweetened cocoa powder
2 cups shredded coconut
1/2 cup sweetened condensed milk
1/2 tsp peppermint extract
1 cup dark chocolate chips
1 tbsp coconut oil

Steps (short list):

Mix filling ingredients until combined.
Shape into small patties and freeze until firm.
Melt chocolate with coconut oil.
Dip patties, cool until set, and serve chilled.

Final Thoughts

If you give these peppermint patties a try, tell me how they turned out — and don’t stress if your first tray looks a little rustic. I still have imperfect batches in my holiday album and they’re the ones everyone asks for. Happy dipping!