Homemade peppermint creams are an easy holiday treat that you can make with a few simple ingredients in under 30 minutes. No baking is required so they make a great alternative to Christmas cookies. Serve them as after-dinner mints or give them as gifts.
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Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
These mint creams are similar to a York Peppermint Pattie. A cream-based center and a dark chocolate drizzle. They are small in size making them a hit with kids and adults alike! Just like our chocolate-covered candied oranges!
Why we love this recipe:
- Gluten and Egg Free
- No baking
- They keep up to 3 weeks, much longer than cookies
- Easy to make
- No hard to find ingredients
- Nostalgic holiday recipe full of vintage charm
In addition to not needing many ingredients. The ingredients you do need are fairly inexpensive. You don't need much of the peppermint extract or chocolate.
- Confectioners Sugar - aka powdered sugar or icing sugar
- Sweetened Condensed Milk- This recipe uses less than half of a can
- Dark Chocolate- The peppermint is the star so get a mid priced option
- Peppermint Extract
See the recipe card for quantities.
⏲️How to Make Peppermint Creams
When you first start making the peppermint dough it may seem very dry. Fear not it will come all together. Just keep stirring!
Step 1- Make Peppermint Fondant
Pour the condensed milk and peppermint extract into a large bowl. Gradually add the confectioner's sugar. Stir with a silicone spatula until you get a smooth paste.
This will take several minutes. You may not use all the sugar depending on the humidity of your kitchen.
Step 2- Roll
Once combined use your hand to make a smooth soft dough ball. The dough, or fondant, should keep its shape.
Roll out the dough on a surface dusted with confectioners' sugar until it is about ⅛ inch thick. It will be sticky, using a Silpat or wax paper may help.
Step 3- Cut
Cut out your preferred shape with 1-inch cookie cutters, rerolling the mixture until it is used up. Keep any fondant or dough, you aren't working with covered with plastic wrap to prevent it from drying out.
Place the cut-out peppermints on wax paper or wire rack.
Step 4- Decorate with Chocolate
Melt the chocolate in a heatproof bowl in the microwave using 30-second intervals. Or over a pan of simmering water (i.e. double boiler), until smooth.
Dip, pipe, or decorate the peppermint creams as desired. You can add crushed peppermint candy, sprinkles, or glitter as desired.
👩🏻🍳 Expert Tips
- Weigh out the sugar. If you don't have a kitchen scale, then sift before you measure.
- These are a great holiday treat to make with kids. No baking and no wait times.
You just need a few baking essentials. The most important thing is that your cookie cutter is between 1 and 1 ½ inches. Round with smooth or scalloped edges work best.
🌡️ How to Store Peppermint Creams
Once the chocolate has set you can store the peppermint creams in an airtight container for 2 to 3 weeks. Sperate the layers of cream with parchment or wax paper.
They need to be stored in a cool place at room temperature. I find putting them in the fridge makes them gooey.
🍬 More Holiday Treats
If you enjoyed this recipe be sure to check out more of our delicious holiday treats!
- Gingerbread Cookies (GF)
- Sugar Cookies (GF)
- Candied Oranges
- Demerara Syrup
- Classic Eggnog- Sugar and Dairy Free
- Spice Cake (GF)
💬Frequently Asked Questions
Yes. Once the dough is starting to come together add your preferred gel food coloring. Kneads to mix in the color and the color is consistent throughout.
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- 8 oz confectioner's sugar about 2 cups plus more for dusting
- ⅓ cup sweetened condensed milk
- ¼ teaspoon peppermint extract or more to taste
- 6 ounces dark chocolate broken into pieces
- Sprinkles or edible glitter for decoration optional
- Pour the condensed milk and peppermint extract into a large bowl. Gradually add the confectioner's sugar, stirring until you get a smooth paste.8 oz confectioner's sugar, ¼ teaspoon peppermint extract, ⅓ cup sweetened condensed milk
- Once combined, form a smooth, soft dough with your hands. The dough, or fondant, should keep its shape. Roll out the dough on a surface dusted with confectioners' sugar until it is about ⅛ inch thick.
- Cut out your preferred shape with 1 inch cookie cutters, rerolling the mixture until it is used up. Keep any fondant, or dough, you aren't working with covered with plastic wrap to prevent it from drying out.
- Melt the chocolate in a heatproof bowl in the microwave using 30 second intervals. Or over a pan of simmering water (i.e. double boiler), until smooth. Dip, pipe or decorate the peppermint creams as desired.6 ounces dark chocolate, Sprinkles or edible glitter for decoration
- Cool the creams on a baking sheet lined with parchment or wax paper.
- You may use a little more or a little less of the sugar depending on the humidity of your kitchen.
- Storage: Once the chocolate is set you can store in an airtight container for 2 to 3 weeks. Sperate the layers of cream with parchment or wax paper.
Check out our Peppermint Candy Recipe web story!