Cold Stars and Newly Minted Moons: Homemade Peppermint Patties

Cold Stars and Newly Minted Moons - Homemade Peppermint Patties - The Lunchbox Season
We’ve definitely had a galactic mint trend going on this week with our “Imagined Galaxies” March breACK! For our final March BreACK! treat, we’re tackling a homemade version of one of the kids’ new faves, one I’ve loved for a long time: the Peppermint Patty.  It took me a while working with different recipes to come up with something that was easy for the kids to work with. The patties below are relatively simple to make. They stay nice and firm, even without refrigeration. And, almost as soon as they are whipped up, they can be rolled out and cut into shapes. The insides can be tinted any colour that you please. And, the outsides can be covered in white, dark, semi-sweet, or coloured chocolate melts depending upon the season. Once our galactic rush subsides, we’ll be looking to make some easter variations of these…

Cold Stars and Newly Minted moons the lunchbox season's homemade peppermint patties - a kid-friendly recipe

Homemade Peppermint Patties

Author: Roseanne Carrara, The Lunchbox Season


  • 1 egg-white preferably pasteurized [we used 2 tbsp organic pasteurized egg-whites from a carton]
  • 4 1/2 c powdered sugar
  • 1/3 c light corn syrup
  • 2 tsp organic peppermint extract
  • Optional: food colouring gel or liquid in the colour of your choice
  • 3 1/2  c [About 28 oz] melting chocolate wafers the best you can find


  • In the bowl of a mixer fitted with the whisk, beat the egg-white until frothy.
  • Swap the whisk for the beater.
  • To the froth, by the 1/2 cup, add 4 total cups of powdered sugar, beating slowly.
  • Add the peppermint extract and corn syrup and mix slowly until the mixture begins to form a sticky ball.
  • You might scrape down the bowl with a spatula once or twice during the process.
  • If you'd like to colour the entire batch at once, add food colouring now.
  • Add the final 1/2 c powdered sugar until the mixture begins to crumble and come close to forming a ball again.
  • Take out and shape by hand into a thick ball.
  • If you'd like to create different shades of mint, divide the dough in half, and, separately, place back into mixer bowl to colour with food colouring.
  • Shape dough back into thick rounds and flatten into discs.
  • Wrap in plastic and, if you'd like, refrigerate for 5 minutes as you prepare to roll out and cut your patties.
  • Line a cookie sheet with a silpat, parchment or wax paper.
  • Between two sheets of plastic wrap, roll the patty dough 1/4 in thick.
  • Cut shapes with cookie cutters.
  • Reroll dough, cutting into shapes as desired.
  • [We combined the smaller bits of coloured dough to marble them towards the end of the run.]
  • Place cut shapes on a silpat- or parchment-lined cookie sheet and let sit on the counter for 5-10 minutes.
  • After the edges and tops of the patties have crisped up/air-dried a bit, slide the silpat or parchment with the patties onto the counter.
  • Reline the cookie sheet with plastic wrap, parchment, or wax paper.
  • Individually flip each patty over on to the new sheet.
  • [This helps you avoid the patties getting stuck as they firm up.]
  • Refrigerate for 15-30 minutes as you prep your chocolate topping.
  • In a heat-resistant bowl, over a pot of boiling water or in 30-second bursts at 50% in the microwave, melt chocolate wafers.
  • Remove chocolate from heat.
  • Stir melted chocolate until smooth.
  • Slide the sheet of cold patties onto the counter and place a fresh silpat, sheet of parchment or waxed paper on the cookie tray.
  • One at a time, drop a patty into the chocolate and flip with a fork until coated.
  • Raise patty flat on the tines of the fork and allow the extra chocolate to drop back into the bowl.
  • Place coated patty on newly-lined sheet..
  • If desired, once all patties are caoted, with the remainder of your chocolate, use a fork to drizzle patterns over the tops of the patties. [We left lots of "drizzle" hanging off and around the stars to look as if teh star patties are shooting stars!]
  • Cool patties at room temperature at least 30 minutes until harded.
  • [We cool any remaining chocolate in small silicon molds and enjoy as snacks].
  • Store patties in a tight-fitting container at room temperature or in the fridge or freezer.

Galactic Peppermint Patties from The LUnchbox Season Homemade Peppermint Patties visual diy from The Lunchbox Season - recipe's on the blog

, , , , , , , , , , , , , ,

Comments are closed.