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Delicious Homemade Peppermint Patties: Just 5 Ingredients

Clara Vance
By Clara Vance — Pastry Chef & Artisanal Cookie Developer
Parisian Patisserie Test Kitchen · Updated October 2, 2026 · 16 bakery cookies
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3. Step-by-Step Patisserie Baking Timeline & Oven Cues

Timing and visual cues matter far more than the dial on your oven when making Homemade Peppermint Patties.

Watch for golden-amber edges and a softly set center—that is the exact moment to finish so residual heat locks in a tender crumb.

Follow the numbered patisserie timeline below step by step for consistent, bakery-worthy presentation.

Delicious Homemade Peppermint Patties: Just 5 Ingredients — Step-by-Step Baking Timeline (Part 3)
Golden-Caramel Edges & Soft Centers: Delicious Homemade Peppermint Patties: Just 5 Ingredients
Pin Baking Steps

Numbered Patisserie Method

1. Step 1 — Patisserie Timeline

Cream butter & sugars to precise aeration: In a stand mixer fitted with the paddle attachment, beat the 66°F European butter, brown sugar, and cane sugar on medium speed for exactly 2 minutes until creamy and cohesive for Homemade Peppermint Patties.

2. Step 2 — Patisserie Timeline

Emulsify egg, yolk & vanilla bean: Add the room-temperature whole egg, extra egg yolk, and Madagascar vanilla bean paste, beating for 45 seconds until the mixture resembles glossy pastry custard.

3. Step 3 — Patisserie Timeline

Fold the cornstarch-tenderized flour: Whisk the weighed flour, cornstarch, baking soda, and sea salt together, then mix into the wet dough on low speed just until 85% combined before folding in the signature inclusions by hand.

4. Step 4 — Patisserie Timeline

Portion & hydrate the dough: Scoop 3-tablespoon domes (#20 scoop) onto a parchment-lined tray and chill for 30 minutes so the flour hydrates and the butter firms up, preventing flat edges.

5. Step 5 — Patisserie Timeline

Bake & scoot for rippled bakery edges: Bake Homemade Peppermint Patties at 350°F (175°C) for 11–12 minutes until the edges are golden-caramel and the centers remain soft and puffy. Immediately swirl a round pastry ring around each hot cookie for perfectly circular patisserie edges.

☕ Café Pairing & Make-Ahead Freezing Tips

• Parisian Café Pairing: Serve warm with a double oat-milk cortado, raspberry velvet latte, or peppermint hot chocolate.

• Freeze Unbaked Dough Domes: Flash-freeze scooped dough balls on a parchment tray for 1 hour, then transfer to a freezer bag for up to 3 months.

Bake straight from frozen by adding 2 extra minutes!

Continue to Part 4 for the complete Printable Schema.org Recipe Card, nutrition facts, and answers to reader FAQs!

Continue to Part 4 of 4 →
Clara Vance
Patisserie Formula Developed & Tested By

Clara Vance — Pastry Chef & Artisanal Cookie Developer

Clara Vance is a French-American Pastry Chef, Artisanal Cookie Developer, and founder of MyDrinksy (mydrinksy.com), where she shares bakery-calibrated cookies, velvet cupcakes, no-bake dessert cups, and craft café drinks with over 2.36M+ monthly Pinterest readers on @mydrinksy.