Henry Kessler of the York Cone Company minted Peppermint Patties in 1940. His cream wafer, dipped in dark chocolate was distributed to local candy shoppes throughout New England for more than 30 years. Not until the Peter Paul Candy Company marketed them nationwide did this creamy candy make its fortune. Stamped, dipped and wrapped for market, they're fondly remembered as our childhood candy.
Mint your own batch of Peppermint Patties. This gluten-free filling, made with cream cheese and confectioners sugar, holds firmly when dropped in melted chocolate. Wrap these handcrafted coin-sized candies in foil and carry them in your bag. Peppermint Patties melt only when you bite. Snack on one or two because they're fresh and clean tasting. Tell me how you liked them in the comment section below.
Thank you Food 52 and Sarah Jampel from Taste and Tell Blog for this reliable recipe. See the original Food 52 post.
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Mise en Place the Peppermint Patties
- What is mise en place and how could it benefit you? See The Finer Cookie's post How to Mise en Place.
- Measure the cream cheese in a bowl of a stand mixer fitted with a whisk attachment.
- Measure the confectioners sugar in a bowl and set aside.
- Fetch the peppermint extract and measuring spoons and set aside.
- Measure the dark chocolate and coconut oil in a small saucepan and set aside.
- Line one tray with parchment paper and set aside.
Make the Peppermint Patty Dough
- With a whisk attachment, whip the cream cheese until very smooth and creamy. Ensure there aren't any lumps.
- When the cream cheese is smooth and fluffy, add the peppermint extract.
- Add a drop or a speck of leaf green food coloring to the cream cheese and mint mixture.
- Switch to a beater blade and add the confectioners sugar by the heaping spoonful.
- With each spoonful of confectioners sugar, the cream cheese will become firmer and firmer. Stop when the filling feels firm enough to hold together, but doesn't feel dry to the touch when pressed together. You want the filling to be smooth and not cracking dry. If the filling becomes dry, add 1 teaspoon of water and recombine. It's important the filling be supple and flexible.
Assembling the Peppermint Patties
- Roll the peppermint patty filling into small balls and flatten them gently with your finger. Allow them to be free form and charming.
- Lay the prepared filling on a prepared tray and cover with plastic. The filling will dry quickly if it isn't covered.
- Cover with plastic wrap to prevent drying. Set aside.
Dark Chocolate Coating for the Peppermint Patties
- Melt the dark chocolate and coconut oil over very low heat in a small saucepan. When the chocolate is melted, you'll need some depth so that the mint filling will submerge.
- Drop the peppermint into the melted chocolate.
- With 2 forks and/or a spatula, lift the submerged peppermint out of the chocolate and let it drain a bit.
- Set the coated peppermint patty on a tray lined with parchment. Allow the chocolate to cool and set.
- Once the chocolate is cool and set, wrap each mint in green foil, drop them in you purse or give away. They will also keep in an air tight container. No need to refrigerate.