Peppermint patties arranged on baking sheet

Peppermint Patties

Peppermint patties are one of my favorite candies. I have fond memories of going to my Nana and Granddads’ house and getting a peppermint patty out of the fridge and a cold Dr. Pepper and it was the best treat. Now that I’m older, I think it’s even cooler because I recognize that they had a Costco box of full-size peppermint patties in their fridge and I have to stop myself from doing the same nowadays. It wasn’t always around in the fridge but it’s been ingrained in my memory nonetheless.

Peppermint patty filling in stand mixer

I’m always fascinated when I find out I can create a homemade version of a favorite snack. Not just because I can make a riff on a name brand instead of having to go to a store when I want one but because I know what it’s made of and there aren’t strange preservatives! I’ve also been wanting to get more experience with making candy so when I saw this recipe pop up from Oh Nuts, I knew I had to give it a try.

Log of peppermint patty filling

This recipe is easy and made with only five ingredients! You’re likely to already have most, if not all, of these ingredients in your kitchen so get ready to make a delightful treat in no time. All of the filling ingredients are added at the same time so the most difficult part of the process will be waiting for the filling to chill in the fridge so you can dip them in chocolate. I got busy and wasn’t able to get to the dipping part until a day or two later and it was no problem.

Dipping peppermint patty in chocolate and arranging on baking sheet

Coating these in chocolate didn’t lend to the most elegant looking patties but if you want them to look pretty, all you have to do is trim any excess chocolate ‘feet’ after they set. You could always add a little food coloring for a seasonal vibe or sprinkles to the top after dipping for pizzazz. My photos show that they may not all come out beautiful but they all tasted great! It’ll be hard but waiting for the chocolate to set before digging in is an important step so you can get the true peppermint patty flavor. I highly recommend eating one from the fridge with a cold Dr. Pepper for a scrumptious treat pairing. 🙂

Peppermint Patties

Course: DessertCuisine: CandyDifficulty: Easy


Prep time


Resting Time




  • 2 ¼ cups powdered sugar

  • 2 tablespoons butter, softened

  • 2 teaspoons peppermint extract

  • 2 tablespoons heavy cream

  • 12 oz chocolate wafers or chips


  • In a stand mixer with a paddle attachment, add the powdered sugar, softened butter, peppermint extract, and heavy cream. Combine on low until ingredients are incorporated together.
  • Turn the speed to medium and allow the mixture to become creamy and fully incorporated. It should be soft and not sticky. If it is sticky, add powdered sugar, a couple tablespoons at a time, until no longer sticky.
  • Mold the candy filling into a thin tube, about 1 ½ inches in diameter, onto a long piece of cling wrap. Wrap it up and twist both ends to close.
  • Chill in the refrigerator until firm, about 45 minutes. Slice off rounds about ¼ inch thick.
  • Melt the chocolate in a shallow (wide enough to allow for dipping) bowl in the microwave for 30 seconds. Stir and if not melted, continue reheating in 15 second increments and stirring after each increment until melted.
  • Use a fork or pronged utensil to dip the chilled candy filling into the chocolate, keeping the utensil underneath so you don’t have to fish around for it. Spoon the chocolate over the surface of the filling, spreading a little if needed to cover the filling. Lift out of the bowl and let the excess drip back into the bowl or use the spoon to cut off the drippings.
  • Set the chocolate covered candy on a silicone mat, parchment, or wax paper.
  • Repeat with the rest of the peppermint filling, chilling again if the filling gets too soft. You may need to microwave the chocolate slightly during the process if it chills and gets thick so that it remains thin and dippable.
  • Refrigerate peppermint patties until chocolate is set. For a more finished look, trim any ‘feet’ around the edges after the chocolate has set.


  • Keep in the fridge in an airtight container for up to two weeks.
  • Add food coloring to the filling for a seasonal vibe or sprinkles to the top after dipping for pizzazz.
  • Recipe adapted from Oh! Nuts

©Magan’s Munchies. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


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