Peppermint Patties

pepp patties 2_share

Peppermint patties are one of my favorite candies. A creamy minty center covered in dark chocolate…what’s not to like? In the kitchen with my daughter the other day, we decided to make some homemade peppermint patties. With a tiny little alteration: we wanted more peppermint flavor.

We started with marshmallow creme (we used Jet-Puffed), added peppermint extract (a lot of it) and powdered sugar, then threw in a few crushed candy canes for a crunchy extra-pepperminty patty. Oh, and of course we dipped them in chocolate and added sprinkles. The result: a creamy, minty, chocolatey candy that’s sure to put a smile on your face.

Happy ♥ Day!

Peppermint Patties


  • 1 cup marshmallow creme
  • 6 tablespoons unsalted butter, at room temperature
  • 3-4 teaspoons peppermint extract
  • 3 cups powdered sugar
  • 1/3 cup crushed candy canes
  • 14 oz. Baker’s dipping chocolate or chocolate chips
  • Sprinkles, for decorating


  • Line two cookie sheets with wax paper, and set aside.
  • In the bowl of your mixer, cream together the marshmallow creme and butter at medium-high speed until well-combined.
  • Mix in the peppermint extract.
  • On low speed, beat in the powdered sugar, 1 cup at a time. Once all the powdered sugar has been added, mix on medium-high speed until the mixture is smooth.
  • Add the crushed candy canes, and mix on low speed until combined.
  • Use a measuring tablespoon to divide the peppermint patty ‘dough’ into individual balls. Take each ball and use your hands to flatten them into patties. {Or, use small cookie cutters to make the patties into shapes.}
  • Lay the peppermint patties onto the prepared cookie sheets.
  • Transfer the cookie sheets to the freezer for 30 minutes, until the peppermint patties are frozen into shape.
  • A few minutes before removing the peppermint patties from the freezer, prepare the dipping chocolate. Place the Bakers dipping chocolate (or chocolate chips in a glass bowl) in the microwave for 30 seconds, stir, then continue microwaving at 30-second intervals until the chocolate melts completely when stirred.
  • Remove the cookie sheets from the freezer. Using a fork, dip a peppermint patty in the melted chocolate to completely coat the peppermint patty, then place on the cookie sheet, making sure to scrape the bottom of the patty to remove any excess chocolate. Immediately decorate with sprinkles, if using.
  • Repeat with the remaining peppermint patties.
  • Refrigerate for at least 1 hour, or until the chocolate sets, before enjoying.

An original recipe by La Casa de Sweets

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