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DIY: Homemade Peppermint Patties
Halloween is just a couple of days away, but you won’t find any spooky decorations at my house. I’m pretty much the scrooge of Halloween… I think I stopped trick or treating before I was out of grade school, and only dressed up once (in college, and it was a tie-dye t-shirt – I made myself a hippie) since then… I hate scary movies… spiders, skulls and eye balls gross me out.
However, I do find that Halloween has one redeeming quality – the candy, of course! Now that I can get behind. I haven’t done too much in the way of homemade candy lately, and I thought the upcoming holiday would be a good excuse.
I went through a serious York Peppermint Pattie phase about 10 years ago. I loved how refreshing the combination of peppermint and dark chocolate was, plus I loved that those little patties had a smidgen of the calories of a legit candy bar. Making them at home has been on my to-do list for a long time, and I’m glad I finally got around to making them. These homemade peppermint patties are so easy to make, and I couldn’t get over the fact that they taste EXACTLY like their namesake.
The filling for the peppermint patties comes together quickly and is chilled briefly before being rolled out and cut into rounds. The round are frozen, then dipped in dark chocolate and left to set up for about an hour.
MY OTHER RECIPES 
I took a couple tastes of the filling after I had mixed it, and thought it tasted good, but it wasn’t until it was rolled out and covered in dark chocolate that the familiar taste hit me. I really was stunned at what a perfect copycat recipe this is! I used 1 teaspoon of peppermint extract in the filling, which I thought was good and mild. If you enjoy a bigger punch of peppermint flavor, I would bump it up just a bit, and I’ve indicated that in the recipe below.
If you tend to eschew Halloween like me but don’t want to totally neglect the holiday, homemade candy is your answer! It also goes without saying that these homemade peppermint patties would make a most excellent Christmas treat, both for holiday cookie trays and gift-giving.
One year ago: Pumpkin Pancakes and Candy Corn and Pretzel Chocolate Bark
Two years ago: How To Make Compound Butter
Four years ago: Homemade Caramel Apples and Pumpkin Cheesecake
Seven years ago: Bostini Cream Pie
Did you make this recipe?
A homemade rendition of York Peppermint Patties.
- 7½
cups
powdered sugar
(sifted)
- ⅓
cup
evaporated milk
- ⅓
cup
light corn syrup
- 3
tablespoons
refined coconut oil
- 1 to 1½
teaspoons
peppermint extract
- 24
ounces
dark chocolate
(finely chopped)
Using an electric mixer on low speed, beat together the powdered sugar, evaporated milk, corn syrup, coconut oil and peppermint extract until a soft dough forms. Divide the dough in two and form into disks, then wrap in plastic wrap and refrigerate for at least 30 minutes.
Line a baking sheet with parchment paper; set aside. Sprinkle a clean work surface with powdered sugar, place one of the disks on the surface, sprinkle the top with powdered sugar, and roll out to a ¼-inch thickness. Using a 1⅞-inch round cookie cutter, cut out circles and place on the prepared baking sheet. Gather scraps and re-roll and cut additional circles until no more dough remains. Repeat with the second disk of dough. Place the baking sheet in the freezer until the rounds are firm, at least 30 minutes or overnight.
When ready to dip the patties, place the finely chopped chocolate in a heatproof bowl placed over a small saucepan of barely simmering water. Stir occasionally with a rubber spatula until the chocolate is completely melted and smooth. Remove from the heat.
Working with one round at a time, dip into the chocolate using a fork and allow any excess chocolate to drip off before returning the patty to the parchment-lined baking sheet. Repeat with all of the peppermint rounds and allow to set at room temperature, about 1 hour. The homemade peppermint patties can be stored in an airtight container in the refrigerator for up to 1 month.
Nutritional values are based on one pattie
Calories: 167kcal
Fat: 6g
Saturated fat: 4g
Sodium: 6mg
Potassium: 102mg
Carbohydrates: 26g
Fiber: 1g
Sugar: 22g
Protein: 1g
Vitamin A: 0.2%
Calcium: 1.5%
Iron: 9.1%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
For some reason mine didn’t turn into dough.Its still kind of in liquid form.What do I do?
Just curious to know from anyone that has actually made these if they taste like actual York Peppermint Patties or generic peppermint patties. There is a big consistency difference in York’s vs. generic. York has a soft, smoothe texture and the generic are firm and not creamy. I like York’s so much more.
These are awesome. I made them for Christmas and now making them again. Way way better than York PP. there is no chemical aftertaste! So awesome, make them, you won’t be disappointed!
Hi Steve, if you add a little Invertase(the stuff (enzyme) used to liquify chocolate covered cherries) it will give them the texture that your looking for. Much more creamy. Don’t use to much. Maybe 1/2 teaspoon. Thanks
Hi Terry, Constance here. I wanted to comment about your needing to know where to get the coconut oil I know by now since you’ve probably made them a mini Times by now but there are many Brands so don’t let people know that stores trick you into buying the one that cost 18 + $20 a jar that was my first set of doing that years ago when I first started using coconut oil. Today is my first day of making the peppermint patties, I make homemade marshmallow cinnamon rolls and all types of Confections but I’ve never made The Peppermint Patty and the the first part of it looks really good I’ve just put it in the refrigerator for the first 30 minutes and it smells delicious so I’m looking forward to it turning out well as yours has
Help! I’m making these right now and I’m about 4 1/2 cups of mixing powdered sugar in and I’m worried I’m going to break my mixer… it’s a very firm dough consistency, what can I do to help?
Thank you!!
You could always switch to a wooden spoon if you’re worried that your mixer can’t handle the dough.
I want to make these now and freeze for Christmas. Would these do well for freezing ? Thank you
Hi Judy, Yes, absolutely!
Just finished making these to add to Christmas goody trays that I’m gifting to family and friends. They are super easy to make and I would highly recommend this recipe to anyone looking for a delicious homemade candy that everyone will enjoy . My husband said ‘they taste better than York Peppermint Patties’! Thanks for the great recipe!
Hey. So I was just wondering… could I use unrefined coconut oil instead, or cold-pressed extra-virgin?
Hi Maya, Yes, you could.
I just made these with my husband and kids as Christmas gifts to go into mason jar handled mugs. The recipe made 60 1 1/2in circles for us, with leftover melted chocolate to play with (we stuck marshmallows on toothpicks and dipped them in the melted chocolate – YUM). The one thing I had to change because it caused major issues was the melted chocolate was way too thick to dip the patties into. Add 2tsp Crisco shortening per 10oz bag of chocolate chips you melt. We only used 3tsp but you can use up to 2tsp per 10oz. It will help thin the melted chocolate some. I suggest adding it 1/2-1tsp at a time to get it to the consitency you prefer.
I also preferred my patties to have more peppermint flavor. So I suggest adding another 1/2tsp of peppermint extract if you like a stronger flavor in yours. These tasted fine, but I like mine with more in them.
I also put mine in the freezer after dipping them in the melted chocolate. This helps them set faster. We needed to wrap each one individually with plastic wrap since they are gifts, so I did it that way. It really helped make things faster.
You can also add food dye to the dough if you want to make it colored. Green makes pretty peppermint patties! Using a different flavored extract is also fun.
There are other recipes for these on the Internet. If you don’t want to use the coconut oil I recommend checking other recipes to see what they use in place of the coconut oil. Other stuff can be used, but I prefer the coconut oil as it’s healthier for you and it seems to act better than some of the other stuff.
Two warnings I will give everyone: Do NOT let any water touch the melted chocolate! It will seize up and ruin your candy. Also, do NOT listen to anyone that says to add milk to the melted chocolate to thin it. The water in the milk will cause the same reaction and make the melted chocolate seize up.
Hi! I’ve been following your web site for a while now and finally
got the courage to go ahead and give you a shout out from Porter Tx!
Just wanted to mention keep up the fantastic job!
Michelle: Thank you very much for the 1/3 cup each measurement for both the evaporated milk & corn syrup & this week,I’m going to give the above York Peppermint Patties recipe a try & make a big batch of them! :)
Michelle: Upon your reply & as I see it,you wrote ? cup each so if I can ask again; can you write it out as 1/4, 1/2, 3/4, 1 cup each or whatever the exact cup each measurements are? Please! Brad
Brad, it is one-third cup of each.
Thank you Michelle but beings I only see a (?) as a measurement to both the evaporated milk & corn syrup I have to ask,can you write out the measurements to them in your reply? Please! On another note,I’ve learned that ”tempering” the dark chocolate will give the York Peppermint Patties a very nice & shiny sheen for then & like M&Ms,they’ll melt in your mouth & not in your hands & lastly,they’ll also last alot longer! Thank you again! :)
Hi Brad, Oh no, I’m able to see it just fine, so sorry for the inconvenience. It is ⅓ cup of each. Enjoy!
I simply love the clean,crisp & refreshing taste of York Peppermint Patties but I have a question in regards to the recipe above,what are the exact measurements of evaporated milk & corn syrup for I don’t see them listed?
Hi Brad, ⅓ cup each. I’m not sure why you can’t see the measurement, might be a browser issue?
Hi, i was wondering what the corn syrup does? Is it for binding or sweetening? I don’t have any on hand and I’m wondering if honey would accomplish the same thing or if that changes the consistency? Thanks!
i cant find peppermint extract could i use peppermint oil? if so how much
I am in the process of making this right now. I added an extra half teaspoon of peppermint extract since I love the strong mint. We are doing something a little different than the patties since these are strictly for us. I spread the filling out in a large cookie sheet with wax paper under it. I have it in the freezer now and am going to put chocolate on top of it and throw it back in the freezer to solidify. Then I will flip it over and put a layer of chocolate on that side. Lastly we will cut or break it up like bark.We absolutely adore York peppermint patties. Always have some of the miniatures in the house. The cheapest I have been able to buy Yorks for are about $4.00 a pound. I am not sure that this will beat that but DIY usually makes me pretty happy.
I love your blog and have pinned LOTS of your recipes and have made with success!! I made the peppermint patties for the first time at Christmas for my 8 year old nephew….SUCCESS!! I will do a couple of things different the next go around but a great recipe, thank you!
I love peppermint patties, but am wondering if other flavorings would work? Raspberry, orange, or even plain old vanilla?
Yes other flavorings will work. Additionally I have had orange mint patties which I really enjoyed too
I made the filling which is super yummy but I wish the chocolate hardened better. I used dark chocolate chips. They hardened when I put them in the fridge but seems like they melt quick when you pick them up. What kind of chocolate did you use?
Thanks and thanks for the yummy recipe!
Hi Tawni, I used Valrhona solid chocolate disks, which I chopped and melted.
Sorry to comment on such an old post, but the information may still be useful.
Your chocolate melts easily because it was not tempered. To help bring chocolate to temper without fussing about specific temperatures, add some finely chopped bar chocolate to your bowl of melted chocolate and stir until combined. Don’t use chips for this, as chocolate chips are not tempered to begin with.
Or use compound chocolate (chocolate flavored candy that does not have cocoa butter in the ingredients), such as CandyQuik, Almond Bark, or Wilton Candy Melts, which do not need to be tempered.
help!!! I am trying to make these right now. It says sifted powdered sugar. Is it measured out first then sifted or is it sifted then spooned into the measuring cup? I am baking challenged :(
Hi Kristen, Measure first and then sift.
Made these and they were awesome! So much better than York peppermint patties, especially if you use really good quality chocolate. Making another batch for a Christmas party, as the first batch was so popular with everyone who tried them. Thanks for sharing this recipe!
I was born in York where these mints are made and am really looking forward to making them. This will be a very nostalgic trip for me, thanks very much I appreciate this.
I made these, all the while wondering if they would be appreciably better than the many available types of this kind of candy. Turns out, they were delicious and fun to make! On the “worth it” scale, I’d give the satisfaction of crafting them a 9. They are delicious and better than any purchased peppermint patty I can think of. I cut them slightly smaller and thicker than is described, and my chocolate is also thicker than appears in the picture here. Fun project to start the Christmas Confectionery Extravaganza!
Hello, I’m new to your site and so far I love it! I’m always looking for new recipes and things to try with my girls. I noticed this recipe makes about 50, can this recipe be cut in half? 50 would be tooooo much but I’d love to try this recipe. Thank you.
Hi Camille, You could definitely cut the recipe in half, or can you do what I did – stash them in the freezer :)