Homemade Peppermint Patties
Creamy mint filling enveloped by smooth milk chocolate, these homemade peppermint patties are easy to make — and way tastier than store-bought versions!
Peppermint Patty Candy
My oldest daughter loves York Peppermint Patties. And what is not to like? With an icy mint filling and rich chocolate on the outside, it is a delicious combination!
Because of their mint flavor, peppermint patties are a popular holiday treat. But this year, why not skip the store-bought stuff and make your own? Then you can decorated them with festive sprinkles for a beautiful dessert display or DIY holiday gift idea!
They’re easy to make and will definitely warm your heart during the cold winter months. In fact, they only require five ingredients — which you probably already have in your pantry!
The other thing I like about homemade vs. store-bought is that homemade has a much shorter ingredient list. And our homemade mint patties contain NO corn syrup or yucky stuff!
Taste and see the difference with these homemade peppermint patties! It’s easier than you think and so worth it!
Ingredients
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- 3/4 cup sweetened condensed milk
- 1 teaspoon peppermint extract
- 4 cups powdered sugar
- 3 cups semi-sweet chocolate chips
- 2 teaspoons coconut oil (or shortening)
- Christmas sprinkles — You can also decorate these for other holidays, such as Valentine’s Day, by using different types of sprinkles
TIP: You can also use chocolate melting wafers or chocolate almond bark instead of chocolate chips. If using melting wafers or almond bark, you don’t need to use coconut oil (or shortening). The coconut oil helps chocolate chips melt more smoothly; melting wafers are already formulated for easy melting.
This recipe makes about 30-40 patties, depending on how big your make them.
Kitchen Supplies Used
- Cookie sheet or baking sheets
- Parchment Paper, wax paper, or Non-stick silicone baking mat
- Microwave safe bowls
- Small cookie scoop — this handy gadget helps create more uniform cookie sizes for more even baking.
Instructions
This recipe is super easy! But you will want to plan ahead because the mint patties need about two hours to firm up before you can dip them in chocolate.
- In bowl of stand mixer (or large mixing bowl with electric hand mixer) combine condensed milk and peppermint extract on low speed. Beat in the powdered sugar 1 cup at a time until stiff dough forms.
- Use cookie scoop to form 1” balls of the peppermint mixture (or about the size of a ping pong ball) on a baking sheet lined with a silicone mat or a piece of parchment paper or wax paper. Press down on the dough balls to form the patties. Allow to dry for two hours. Flip once during this time to ensure even drying.
- When 2 hours are almost up, add the chocolate chips and coconut oil to saucepan or double boiler over medium heat. Stir as the chocolate melts, until smooth, then remove from heat.
- Dip each patty in the melted chocolate, so they are fully coated. You can use a fork or even chopsticks for this step. Tap gently to allow excess chocolate to drip back into the bowl, then place on lined baking sheet to set. While coating is still damp, gently press Christmas sprinkles on top.
Allow the chocolate coating to set completely before serving or storing. You can place them in the fridge or freezer to speed up the process.
Prep Tips
- You can use any type of chocolate that you like best: milk chocolate, semi-sweet, and dark chocolate all taste fabulous! Use your favorite brand and type, from Hershey to store brand…it’s up to you!
- For an extra smooth filling, try adding a splash of vanilla extract at the same time you add the peppermint extract. Be sure to use a colorless extract so the filling stays snowy white.
- If not using sprinkles, you can use a fork to make a swirl with the chocolate after coating each mint patty.
- Switch up the decorations for different holidays! These would be fun to serve for Valentine’s Day, Easter, Halloween…you name it!
- Instead of chocolate chips, you can use Ghirardelli chocolate wafers or chocolate almond bark. Because melting wafers and almond bark are formulated specifically for melting, you don’t need to use coconut oil (or shortening) with them.
- We made our patties in the traditional disc shape, but you could also roll the peppermint dough out into a sheet and use a cookie cutter to make holiday themed shapes! Then gather the scraps, roll, and cut again…just like cookies!
Frequently Asked Questions
Do they Taste Like York Peppermint Patties?
These are a pretty close copycat of the famous York Peppermint Patty Candy, especially if you decide to use dark chocolate for your coating.
However, our peppermint patties generally end up a little thicker — I love that mint filling! You could press down flatter to mimic the original, but it might be trickier to work with when you’re dipping them in chocolate. I’d recommend making yours about 1/2″ thick like ours.
How Do You Store Homemade Peppermint Patties?
While they don’t necessarily require refrigeration, I recommend keeping your peppermint patties in the fridge so they will maintain the best quality.
Especially if you live in a warm, humid place (like here in Texas), the chocolate and the peppermint filling may start to soften at room temperature. Storing them in the fridge helps them last longer. Plus, these minty treats taste amazing when they are chilled!
When stored in an airtight container in the refrigerator, your peppermint patty candy can last up to a month. To extend their “shelf life” even longer, place them in a freezer bag and freeze up to 3 months.
More of our Favorite Chocolate Peppermint Recipes
- Peppermint Brownie Truffles
- Peppermint Bark Popcorn
- White Chocolate Peppermint Cookies
- Peppermint Bark Brownies
Peppermint Patty Recipe (Printable Recipe Card)
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Homemade Peppermint Patties (5 Ingredients)
Equipment
- Electric mixer
- Baking Sheet lined with Baking Mat
- microwave safe bowl
Ingredients
- 3/4 cup sweetened condensed milk
- 1 teaspoon peppermint extract
- 4 cups powdered sugar
- 3 cups semi-sweet chocolate chips
- 2 teaspoons coconut oil or shortening
- Christmas sprinkles any shape is fine, as long as they are green, red, and white
Instructions
- In bowl of stand mixer (or large mixing bowl with electric hand mixer) combine condensed milk and peppermint extract. Beat in the powdered sugar 1 cup at a time until stiff dough forms.
- Use cookie scoop to form 1” balls (or about the size of a ping pong ball) on a baking sheet lined with non-stick mat. Press down on the dough balls to form the patties. Allow to dry for two hours. Flip once during this time to ensure even drying.
- When 2 hours are almost up, add the chocolate chips and coconut oil to saucepan over medium heat. Stir as the chocolate melts, until smooth, then remove from heat.
- Dip each patty in the melted chocolate, so they are fully coated. Place on lined baking sheet to set. While coating is still damp, gently press Christmas sprinkles on top.
Video
Nutrition
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