Homemade Mint Patties Easy Refreshing Treat
You know those days when a serious craving hits, the kind that only a perfectly sweet, wonderfully cool, melt-in-your-mouth treat can satisfy? That’s exactly when I find myself reaching for the ingredients to make these homemade mint patties. They’re not like those rock-hard, artificially flavored candies you sometimes find; these are soft, creamy, and bursting with genuine minty goodness. Honestly, they’re my go-to when I want something special but don’t have hours to spend in the kitchen. Think of them as the sophisticated cousin to a chocolate chip cookie, a little more elegant, a lot more refreshing, and surprisingly simple to whip up. If you’ve ever loved those little green mint candies from a fancy chocolatier, then get ready, because these homemade mint patties are about to become your new obsession.
What are Mint Patties?
So, what exactly are these little delights? At their heart, homemade mint patties are a simple confection of sweetened condensed milk, powdered sugar, and pure peppermint extract, all brought together to form a smooth, pliable dough. This dough is then shaped, often into little discs or squares, and enrobed in a luscious chocolate coating. They’re essentially a no-bake, fudgy, minty bite that’s incredibly satisfying. The beauty is in their simplicity; there’s no complicated tempering of chocolate or fussy candy-making involved. It’s more like a super-enhanced, fancy fudge that happens to taste exactly like your favorite mint chocolate. The name itself, “mint patties,” just conjures up that perfect balance of cool mint and sweet chocolate, doesn’t it? It’s a classic combination for a reason, and making them at home just elevates the whole experience.
Why you’ll love this recipe?
There are so many reasons why this recipe for homemade mint patties has earned a permanent spot in my recipe box, and I just know you’re going to feel the same way. First and foremost, the flavor is absolutely spot-on. We’re talking a bright, clean mint flavor that’s perfectly balanced by the rich, smooth chocolate. It’s not overpowering or toothpaste-like; it’s just wonderfully refreshing. Then there’s the texture – oh, the texture! They are wonderfully soft and creamy on the inside, melting on your tongue, with a delightful snap from the chocolate shell. The simplicity of this recipe is a huge win too. You can genuinely whip these up in about 30 minutes of active time, making them perfect for last-minute entertaining or just a sudden sweet tooth emergency. And the cost? Compared to buying similar quality treats from a bakery or specialty shop, making these at home is incredibly budget-friendly. You likely have most of the ingredients already! Plus, they are surprisingly versatile. While they’re fantastic on their own, they also look absolutely stunning on a dessert platter, tucked into a cookie tin for a holiday gift, or even served alongside a rich cup of coffee after dinner. What I truly love most is the sheer joy of making something so delicious from scratch that people think you bought it from a fancy shop. It’s that little secret that makes home baking so rewarding.
How do I make Mint Patties?
Quick Overview
This recipe is wonderfully straightforward. You’ll mix a few simple ingredients to create a minty dough, shape it into small patties, and then coat them in melted chocolate. The magic happens when the dough firms up slightly in the fridge, making it easy to handle, and then the chocolate hardens to create that satisfying shell. It’s a no-bake wonder that delivers big on flavor and wow-factor with minimal effort. You’ll be surprised at how quickly these come together!
Ingredients
For the Minty Center:
1 (14 ounce) can sweetened condensed milk
2 ½ cups powdered sugar, plus more for dusting
1 teaspoon pure peppermint extract (use the good stuff! It makes a difference.)
A tiny drop of green food coloring (optional, but it’s classic!)
Pinch of salt
For the Chocolate Coating:
1 ½ cups semi-sweet chocolate chips (or your favorite chocolate, chopped)
1 tablespoon coconut oil or shortening (this helps make the chocolate smooth and shiny, and easier to work with)
Step-by-Step Instructions
Step 1: Prepare Your Workspace
Before you even get your hands dirty, get your workspace ready. Line a baking sheet with parchment paper or wax paper. This is crucial because the patties will be a little sticky, and this paper will prevent them from adhering to the pan. I always have this ready to go before I start mixing, so I can move quickly.
Step 2: Mix the Dry Ingredients
In a medium-sized mixing bowl, whisk together the powdered sugar, salt, and the optional green food coloring. Make sure there are no lumps in your powdered sugar – this is key for a smooth texture. If you have any stubborn clumps, you can give it a quick sift. This step ensures the color is evenly distributed right from the start.
Step 3: Combine Wet and Dry Ingredients
Pour the sweetened condensed milk into the bowl with the powdered sugar mixture. Add the peppermint extract. Stir everything together with a sturdy spoon or a spatula. It will start as a bit of a dry mixture, but keep stirring, and it will gradually come together into a thick, dough-like consistency. It should be firm enough to handle but still pliable.
Step 4: Knead and Rest
Once it’s mostly combined, turn the dough out onto a surface lightly dusted with powdered sugar. Gently knead it a few times, just until it’s smooth and uniform. If it feels too sticky, add a tiny bit more powdered sugar, but be careful not to add too much, or your patties will be dry and crumbly. Once it’s smooth, shape it into a ball, wrap it tightly in plastic wrap, and pop it into the refrigerator for at least 20-30 minutes. This chilling step is vital – it firms up the dough, making it much easier to shape and preventing it from melting into a mess when you’re working with it.
Step 5: Shape the Patties
Once chilled, unwrap the dough. You can work quickly now. Take small portions of the dough (about a teaspoon to a tablespoon, depending on how big you want your patties) and roll them into balls. Then, gently flatten each ball into a disc, about ½ inch thick. You can use your fingers or the bottom of a glass to get them uniformly shaped. As you make them, place them on your prepared parchment-lined baking sheet. If the dough starts to get too soft while you’re working, just pop it back into the fridge for a few minutes.
Step 6: Prepare for Coating
Once all your patties are shaped, place the baking sheet back into the refrigerator for another 15-30 minutes. This extra chill ensures they hold their shape perfectly when you dip them into the warm chocolate.
Step 7: Melt the Chocolate
While the patties are chilling, melt your chocolate. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Alternatively, use a double boiler over simmering water. Stir in the coconut oil or shortening; this makes the chocolate wonderfully fluid and gives it a lovely shine. Make sure it’s fully incorporated for a smooth coating.
Step 8: Dip and Coat
Now for the fun part! Take your chilled mint patties one by one. Dip each one into the melted chocolate, using a fork or a toothpick to coat it completely. Let any excess chocolate drip back into the bowl. Place the coated patties back onto the parchment-lined baking sheet. You can use the back of a fork to create little lines on top if you like, or just leave them smooth. Work relatively quickly so the chocolate doesn’t start to set too soon.
Step 9: Chill and Set
Once all the patties are coated, carefully place the baking sheet back into the refrigerator. Let them chill for at least 30-60 minutes, or until the chocolate is completely set and firm. Once they’re firm, you can gently peel them off the parchment paper. Store them in an airtight container in the refrigerator.
What to Serve It With
These homemade mint patties are so wonderfully versatile, they fit into almost any occasion! For a simple breakfast treat, I love pairing them with a strong, hot cup of coffee. They add a touch of elegance to your morning without any fuss. Plating them on a small dish next to your mug is all you need. For a more celebratory brunch, they’re absolutely divine. I’ll often arrange them artfully on a platter alongside fruit salads, pastries, and perhaps some savory quiches. A chilled glass of sparkling cider or even a mimosa makes a lovely accompaniment. As a dessert, these are simply perfection. They’re the ideal sweet ending after a rich meal, especially if you’ve served something like a chocolate lava cake or a dense brownie. I like to serve them with a final espresso or a digestif. And for those cozy, quiet evenings when only a little something sweet will do, these are my absolute go-to. I’ll just grab one or two straight from the fridge – the coolness is so refreshing! They pair wonderfully with a creamy hot chocolate or a soothing cup of herbal tea. My family also loves to sneak them from the container whenever they need a little pick-me-up. They’re the perfect sweet bite for any time of day!
Top Tips for Perfecting Your Homemade Mint Patties
Over the years, I’ve learned a few tricks that help make my homemade mint patties absolutely perfect every single time. Let’s dive into some of my best tips!
Getting the Dough Right: The key to a good dough is balance. You want it firm enough to shape but not so dry that it crumbles. If it feels too sticky after you add the condensed milk, don’t go crazy with the powdered sugar all at once. Add it a tablespoon at a time until it’s manageable. Conversely, if you accidentally make it too dry, a tiny bit more condensed milk can help, but be very sparing! Kneading should be gentle; you’re just aiming for smoothness, not developing gluten like you would for bread. And that chilling step is non-negotiable for me; it makes all the difference when you’re shaping and dipping.
Shaping for Success: Uniformity is your friend here. I find using a small cookie scoop or just a teaspoon to measure out the dough portions helps ensure all your patties are roughly the same size. This means they’ll all bake (or chill, in this case!) evenly and look beautiful when dipped. When you flatten them, aim for about a half-inch thickness. If they’re too thin, they might break when you’re dipping; too thick, and you might end up with a dense center. And remember to dust your hands and your work surface lightly with powdered sugar – it’s your best defense against sticking!
Chocolate Coating Mastery: The choice of chocolate matters. I find semi-sweet chips work wonderfully because they have a good flavor and melt easily. If you prefer a darker or milk chocolate, feel free to experiment! The coconut oil or shortening is really important; it lowers the viscosity of the chocolate, making it flow better and giving it that signature sheen that looks so professional. If you don’t have it, a bit of unsalted butter can work in a pinch, but the texture and shine might be slightly different. When dipping, don’t overwork the chocolate. Dip, let excess drip off, and place on the parchment. If the chocolate starts to thicken up too much as you work, just pop it back into the microwave for 10-15 seconds to warm it up again.
Flavor Tweaks and Additions: While pure peppermint extract is classic, don’t be afraid to experiment! For a subtle hint of complexity, try adding a tiny bit of vanilla extract along with the peppermint. If you’re feeling adventurous, you could even try a different mint extract, like spearmint, though peppermint is generally the most popular. And for an extra touch, a sprinkle of sea salt on top of the wet chocolate can be divine – it adds a lovely sweet-and-salty contrast.
Storage Savvy: These taste best when they’re fresh, but they do store well. The key is keeping them in an airtight container, and because they contain dairy and chocolate, they really do best in the refrigerator. This also keeps the chocolate shell nice and firm. I’ve found they’re actually quite delicious when slightly chilled, so don’t hesitate to keep them in the fridge all the time. If they’re too hard straight from the fridge, just let them sit at room temperature for about 10-15 minutes before enjoying. They usually last a good week, sometimes even two, though they rarely last that long in my house!
Storing and Reheating Tips
Keeping your homemade mint patties tasting their best is pretty simple, but a few tricks ensure they stay delightful. Since these are a no-bake confection with dairy and chocolate, refrigeration is generally your best friend.
Room Temperature: I wouldn’t recommend leaving these out for extended periods, especially if your kitchen is warm. The chocolate can soften and lose its snap, and the minty center might become too soft and sticky. If you’re serving them within a few hours, it’s probably fine, especially if they’re well-chilled beforehand. Just make sure they are in an airtight container. They won’t last more than a day or two at room temperature before their quality starts to decline.
Refrigerator Storage: This is where these patties truly shine. Once they’re fully set, transfer them to an airtight container. You can layer them with parchment paper in between if you’re worried about them sticking, but usually, if the chocolate is fully set, it’s not an issue. In the fridge, they’ll keep beautifully for about 1 to 2 weeks. The minty center remains wonderfully soft and fudgy, and the chocolate coating stays firm and crisp. This is my preferred method for keeping a batch on hand for whenever a craving strikes!
Freezer Instructions: Yes, you can freeze them! This is a great option if you want to make a big batch ahead of time. Make sure the chocolate coating is completely solid. Wrap individual patties tightly in plastic wrap, then place them in a freezer-safe airtight container or bag. They should last for 2 to 3 months in the freezer. To thaw, simply transfer the container to the refrigerator overnight. Avoid thawing them at room temperature, as this can cause condensation to form on the chocolate, making it look streaky or chalky.
Glaze Timing Advice: The glaze (the chocolate coating) is best applied when the minty center is thoroughly chilled and firm. This prevents the warm chocolate from melting the centers or causing them to lose their shape. Once coated and set in the refrigerator, they are ready for storage. If you’re freezing them, ensure the chocolate is completely hardened before wrapping and freezing. This solid shell protects the inner filling during the freezing and thawing process.
Frequently Asked Questions
Final Thoughts
There you have it – the recipe for homemade mint patties that I just adore. They’re a testament to how simple, good ingredients can come together to create something truly magical. They’re not just a treat; they’re little bites of pure comfort and joy, perfect for sharing or savoring all by yourself. I hope you give them a try and that they bring as much happiness to your kitchen as they do to mine. If you love these, you might also enjoy my recipe for no-bake chocolate peanut butter cookies or my classic fudge brownies – both are big hits with my family! I can’t wait to hear what you think and to see how your homemade mint patties turn out. Let me know in the comments below if you try them, or if you have any special twists you like to add!
Homemade Mint Patties
Ingredients
Method
- In a large mixing bowl, beat marshmallow cream, softened butter, vanilla extract, and peppermint extract until fully combined.
- Gradually add the powdered sugar to the wet ingredients, mixing on medium speed until well blended. The mixture may take a couple of minutes to come together and form a dough-like consistency.
- Line a large baking sheet with parchment paper. Scoop about 1 tablespoon of the mint filling and shape it into a small ball. Flatten the ball slightly to create the traditional mint patty shape. If making decorative shapes, such as footballs, pinch the ends of the ball.
- Continue shaping until all the mint filling is used. Cover the shaped patties with plastic wrap and freeze for at least 2 hours, or preferably overnight, until firm.
- Once the mint patties are frozen, melt the dark chocolate melting wafers according to package directions. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, or use a double boiler.
- Using a toothpick or a fork, carefully dip each frozen mint patty into the melted chocolate. Allow excess chocolate to drip off, then place the coated patty back onto the parchment-lined baking sheet.
- Repeat this process until all mint patties are coated in chocolate. The chocolate should set quickly due to the frozen patties.
- If decorating, melt the white chocolate wafers separately according to package directions. Pour the melted white chocolate into a small piping bag or a resealable plastic bag with a tiny corner snipped off. Pipe decorative designs, such as laces for football shapes, onto the chocolate-coated patties.
- Allow the chocolate to fully set. Store the finished mint patties at room temperature in an airtight container.
