Easy Christmas Peppermint Creams — Homemade Peppermint Treats

Homemade Peppermint Treats — Tiny minty clouds for your holiday table

Ready to make something merry? Homemade Peppermint Treats are exactly the tiny miracles you need this season. These little peppermint creams melt in your mouth, have a perfect peppermint punch, and dress up beautifully with a dark chocolate zig-zag. They’re quick, festive, and ridiculously shareable.

Brief introduction to the recipe

This recipe makes soft, peppermint-flavored rounds that set up firm enough to hold their shape, yet stay pillowy when you bite in. A touch of condensed milk binds the powder to a silky paste. A thin chocolate drizzle turns them from simple to special. Total hands-on time sits around 20–30 minutes, with a short chill for the chocolate.

Why you’ll love this recipe

Want something elegant without fuss? This ticks the box. Prefer treats you can assemble with kids? Yep. Looking for Nut Free Christmas Desserts so Aunt June can snack worry-free? Done. These beauties feel gourmet but bake-free — which means less oven time and more couch-and-movie time. Who doesn’t want that?

The story behind the peppermint creams

I first discovered peppermint creams in a tiny bakery on a snow day. They handed me one, I took a bite, and I swear the world leveled up for a second. I kept that memory. Years later I simplified the technique so anyone could make them at home. No tempering chocolate. No complicated molds. Just a bowl, a cutter, and your festive energy.

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Ingredients — what you need and why it matters

For the peppermint creams:

• 1 tbsp condensed milk (full-fat for richness) — binds the powdered sugar into a creamy paste and adds depth.
• 1 to 2 tsp peppermint extract — dial this up or down depending on how minty you want them. Start at 1 tsp if you’re cautious.
• 14 oz powdered sugar (sifted for a smooth cream) — the body of the candy. Sifting prevents lumps and gives a silky texture.

For the chocolate coating:

• 3.5 oz dark chocolate chunks (think 70% cacao) — melts into a glossy, slightly bitter ribbon that contrasts perfectly with the sweet mint.

Why these ingredients? The condensed milk gives chew and richness; powdered sugar gives structure; peppermint extract gives the signature zip; dark chocolate brings balance. Simple, but effective.

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Step-by-step — How to make these Peppermint Cream Bites

1. Mix the base. In a large bowl, combine the sifted powdered sugar, condensed milk, peppermint extract, and 2 tablespoons of water. Mix until a stiff paste forms. If it feels too dry, add water 1 teaspoon at a time. If it runs, add more powdered sugar.
2. Work the texture. You want a dough that holds shape but isn’t sticky all over your hands. Think play-dough, not cookie dough.
3. Dust & roll. Generously dust your work surface and rolling pin with powdered sugar. Roll the paste to about 0.5 cm (1/4 inch) thick. Keep dust on hand to prevent sticking.
4. Cut rounds. Dip a 4 cm (1.5 inch) cutter in powdered sugar, then stamp out rounds. Aim for roughly 24 rounds. Place them on parchment-lined trays.
5. Let them dry slightly. Leave the rounds to firm up for a bit. They shouldn’t be bone-dry; they just need a slight skin so they don’t smash when you drizzle chocolate.
6. Melt the chocolate. Use a heat-proof bowl over simmering water (double-boiler method). Stir the 3.5 oz dark chocolate until smooth. Remove from heat and let it cool a touch—warm, not piping.
7. Decorate. Spoon melted chocolate into a piping bag fitted with a small plain tip. Zig-zag each round with chocolate. Be creative: stripes, stars, or even little hearts.
8. Chill. Pop the tray in the fridge for ~10 minutes or until the chocolate sets.
9. Enjoy or store. Once set, you can plate them or package them as gifts.

Short, satisfying, and completely doable on a weekday afternoon.

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Pro tips for perfect results (read these — they matter)

• Sift the powdered sugar. No exceptions. It makes the paste silky.
• Add water sparingly. One teaspoon at a time. You can’t un-add water, but you can always add more sugar.
• Dust everything. Powdered sugar prevents sticking and saves you from a sticky mess.
• Let the rounds dry a bit before chocolate. If they’re too soft, the chocolate sinks in or looks messy.
• Use a double-boiler for melting. Chocolate burns fast. Keep the heat gentle.
• Chill to set the chocolate quickly. If you’ve got a full tray, rotate them so cooling stays even.
• If the paste cracks while rolling, warm it slightly in your hands. A few seconds of kneading restores pliability.

Quick FYI: If you want glossy chocolate, stir in a tiny bit of coconut oil (1/4 tsp) into the melted chocolate.

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Variations to try — make them your own

• Cream Cheese Peppermints: Fold a tablespoon of softened cream cheese into the paste for tang and creaminess — a riff on Cream Cheese Peppermints that’s delightful.
• Peppermint Truffle-style: Chill the paste, form into tiny balls, dip completely in chocolate, and chill. Instant Easy Peppermint Truffles.
• Mini Candy Cane tops: After drizzling, sprinkle tiny crushed candy canes for crunch and color.
• Vegan swap: Use sweetened condensed coconut milk and dark dairy-free chocolate. Results vary, but still tasty.
• Spiked for adults: Add a teaspoon of peppermint liqueur in place of part of the extract — a boozy nod for grown-up platters.

Want to go wild? Pipe a tiny rosette of melted white chocolate on top for a candy-striped look.

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Best ways to serve — presentation ideas that pop

• Arrange on a tiered dessert stand for holiday brunch.
• Pair with espresso or hot chocolate — the bitter coffee contrasts brilliantly with the sweet mint.
• Gift them in small boxes with parchment layers. Tie with twine and a tiny candy cane for charm.
• Make them part of a Peppermint Snacks board with cookies, brownies, and peppermint bark.

Question: hosting a cookie swap? These work as a lovely non-crumbly option that stands out among cookies.

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Quick tips for storage and leftovers

• Store in an airtight container at room temp for up to 5 days. They soften slightly but remain delicious.
• Refrigerate for longer life — up to 2 weeks. Let come to room temp before serving for the best texture.
• Freeze for months. Stack with parchment between layers, then thaw in the fridge overnight.
• If chocolate sweats after refrigeration: let them sit at room temp in an airtight container for 30–45 minutes; condensation will reduce and texture will normalize.

Bold tip: Keep them away from strong-smelling foods in the fridge — they’ll pick up flavors.

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FAQs — fast answers to your burning questions

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Peppermint-themed pairing ideas

• Pair with shortbread or biscotti for a contrast of textures.
• Serve alongside Chewy Ginger Cookies for spice-and-mint balance.
• Add to a hot cocoa bar as a minty garnish for mugs — stir and enjoy.

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Final thoughts — wrap-up and encouragement

These Peppermint Cream Bites are a small but mighty holiday treat. They feel fancy. They taste fresh. They require minimal equipment. Use them as a stocking stuffer, a hostess gift, or a “treat-yourself” plate. If you try the Cream Cheese Peppermints variation, tell me how it goes — IMO, it’s dangerously addictive.

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