Peppermint Patty Recipe Cream Cheese: Cool and Creamy Holiday Delight

This peppermint patty recipe with cream cheese delivers a cool, creamy treat perfect for the holiday season.

I developed this version to capture that classic peppermint flavor with an extra-rich texture from the cream cheese base. The combination creates a confection that’s both refreshing and indulgent, with a smooth center encased in dark chocolate.

You’ll love how the peppermint extract provides that signature crisp flavor while the cream cheese gives these patties a luscious, velvety mouthfeel. They’re ideal for gifting or serving at holiday gatherings.

Ready in under an hour with minimal equipment, this recipe makes about two dozen patties that keep well in the refrigerator.

Ingredients for Peppermint Patty Recipe Cream Cheese

Dark chocolate, cream cheese, and peppermint create this cool, creamy holiday treat with minimal effort.

The chocolate is non-negotiable here. Ghirardelli or Lindt at 70% cacao minimum gives you that perfect snap—lower percentages taste too sweet. Cream cheese needs to be full-fat Philadelphia (the block, not the spread). I grab mine at Costco when I’m doing a big batch. Peppermint candies? Bob’s Sweet Stripes are classic, but any crushed candy canes work in December.

No dark chocolate? Semi-sweet works in a pinch but the flavor won’t be as rich. Out of cream cheese? Mascarpone at one-to-one ratio gets you close but costs more. Peppermint extract is key—McCormick’s pure extract is reliable. Skip the imitation stuff. For the candies, if you can’t find crushed, smash whole candy canes in a ziplock bag with a rolling pin.

These keep in the fridge for 10 days or freeze for 3 months in an airtight container. Layer with parchment paper (don’t skip this) to prevent sticking. Bring to room temperature before serving—30 minutes does it. The chocolate may bloom slightly, but it’s purely visual.

Step-by-Step Instructions for Peppermint Patty Cream Cheese Truffles

Here’s the method I use for these festive treats—simple, foolproof, and always impressive.

Step 1: Prepare the Peppermint Cream Cheese Filling

In a large bowl, beat the 8 oz Cream Cheese and 4 tbsp Unsalted Butter together until smooth and creamy. I like to use a hand mixer for this—it whips in air for a lighter texture. Make sure both are fully softened to room temperature to avoid lumps.

Gradually add the 2 cups Powdered Sugar, mixing on low until combined. Then increase speed to medium and beat for 2 minutes until fluffy. Add the 1 tsp Peppermint Extract, 0.5 tsp Vanilla Extract, and 0.125 tsp Salt, mixing until fully incorporated. The filling should be thick but still pliable.

Step 2: Incorporate the Peppermint Candies

Fold in 0.5 cup Crushed Peppermint Candies by hand using a spatula. I reserve a small handful for garnish later—it adds a nice pop of color and texture. The candies will soften slightly as they mix into the cream cheese base, but you still want those little crunchy bits.

If the mixture feels too stiff (this can happen in cooler kitchens), add the 2 tbsp Heavy Cream and mix until just combined. This isn’t strictly necessary but gives the filling a luxurious, melt-in-your-mouth quality. Cover and refrigerate for 30 minutes to firm up.

Step 3: Shape the Truffles

Lightly dust your work surface with 0.25 cup All-Purpose Flour to prevent sticking. Using a small cookie scoop or tablespoon, portion the chilled filling into 24 equal balls. Roll each between your palms until smooth—if they’re too sticky, wet your hands slightly with cold water.

Place the rolled truffles on a parchment-lined baking sheet. For perfectly round shapes, I roll them between two forks after the initial shaping. Freeze the truffles for 15 minutes while you prepare the chocolate coating—this prevents them from melting when dipped.

Step 4: Coat with Dark Chocolate

Melt the 12 oz Dark Chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Alternatively, use a double boiler over medium-low heat. The chocolate should be fluid but not hot—if it’s too warm, it’ll melt the truffles instead of coating them.

Dip each truffle into the chocolate using a fork, letting excess drip off before placing back on the parchment. I find it helps to roll them slightly as you lift them out for even coverage. Sprinkle with reserved crushed candies immediately—they’ll stick best while the chocolate is still wet.

Return the truffles to the freezer for 10 minutes to set the chocolate completely. The finished candies should have a firm snap when broken, with a cool, creamy center that melts away on your tongue.

Storing and Reheating This Recipe

Refrigerator Storage

These patties stay fresh in the fridge for up to 10 days when stored properly. I use an airtight container with parchment paper between layers to prevent sticking. The chocolate may develop a slight white bloom, but this doesn’t affect flavor or texture. ❄️

Freezer Storage

For longer storage, freeze the patties for up to 3 months in a single layer first, then transfer to a freezer bag. I recommend using heavy-duty Ziploc bags to prevent freezer burn. They’ll keep their shape and texture perfectly when thawed properly.

Thawing Method

Move patties from freezer to fridge and let them thaw for 2-3 hours before serving. For quicker results, you can leave them at room temperature for 30 minutes. Never microwave these—the cream cheese filling can separate and become grainy.

Serving Temperature

These taste best when served slightly cool but not ice cold. I pull mine from the fridge about 15 minutes before serving to let the chocolate soften slightly. The peppermint flavor really shines when the filling isn’t straight from the refrigerator.

Storage Tips

Avoid storing near strong-smelling foods as these can absorb odors. I keep a small silica gel packet in the storage container to maintain optimal texture. If condensation forms inside the container, simply pat the patties dry with a paper towel.

Reviving Stale Patties

If your patties have dried out slightly, place them in an airtight container with a slice of bread for 24 hours. The bread will restore moisture to the filling. This trick works surprisingly well for most cream cheese-based confections. 💡

Frequently Asked Questions