Creamy and with a cool peppermint flavor, these Buttercream Peppermint Drops are the perfect homemade candy to make for Christmas.

Growing up, homemade peppermint patties were among my favorite candies. However, as an adult, I sought to enhance my childhood favorite. By incorporating a touch more sweetened condensed milk along with my homemade peppermint extract, I've crafted a wonderfully creamy buttercream and irresistibly minty chocolate-covered treats.

Buttercream Peppermint Drops

¼ cup unsalted butter, room temp.

¼ tsp kosher salt

⅓ cup sweetened condensed milk

2 ½  cups powdered sugar

1-3 TBSPS peppermint extract

Chocolate coating

8 oz. semi-sweet chocolate bar

1 TBSP unsalted butter

In a stand mixer fitted with the paddle attachment, beat together your room temperature butter and kosher salt. Mix until the salt is incorporated and the butter becomes very soft. 

Add the sweetened condensed milk, 1 TBSP of the peppermint extract and 1 cup of the powdered sugar. Mix together on low speed until the first cup of powdered sugar is completely incorporated. Repeat this process two more times until all 3 cups of powdered sugar are thoroughly mixed.

Give the buttercream a taste to see if the amount of peppermint is to your liking, if you feel like you need more add additional peppermint. I wouldn’t add more than the recommended maximum amount, more than 3 TBSP and your drops might start to taste like toothpaste. 

On a sheet pan covered with parchment paper, dollop a teaspoon amount of the peppermint buttercream for each candy. Continue until all the buttercream filling has been dolloped. Cover the buttercream drops with cling wrap and freeze for about an hour. 

After the hour has passed, take each drop and with gloved hands roll each drop into a little ball. Recover the rolled drops with cling film and freeze overnight. You want to make sure the drops are frozen solid before coating them in chocolate. 

The next day, prepare another sheet pan with parchment paper. Melt your chocolate with the butter in a double boiler over medium heat. Using a toothpick, poke each buttercream round and coat with your melted chocolate. Remove the toothpick and place each coated drop onto your prepared baking sheet. Sprinkle with holiday sugar sprinkles if desired. 

Leave the buttercream peppermint drops to set in the freezer for about an hour or until the chocolate is completely hardened. Store the drops in an airtight container or freezer storage bag, leave in the freezer until you're ready to enjoy. 

*Notes:

For the peppermint extract, I personally use homemade peppermint extract from the peppermint in my garden. My homemade variety doesn’t have the same potency as some of the ones in the grocery stores. So really it’s best to start with a tablespoon of extract and if you feel like you need more you can add it to the dough.

During the coating process, if your drops warm up and start to get soft you can place them back into the freezer for 10-15 minutes to make sure they are cold enough to coat in the chocolate.