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These homemade peppermint patties are miles ahead of anything you’ll find at the store, and making them is a breeze. They’re soft and pillowy, packed with mint chocolate flavor that will leave you wanting more!
Reasons You’ll Love This Recipe
- Easy to Make: Believe it or not, these come together in under 30 minutes. Give yourself 1.5 hrs of chill time and you’re ready to rock!
- Holiday Treat: These homemade peppermint patties are a delicious treat that are perfect for any time of year, especially the holidays!
- Peppermint: ‘Tis the season for peppermint! If you love all things minty, try these other amazing desserts peppermint meltaways, peppermint cheesecake, or peppermint candy cane brownies!
Ingredient List
It only takes six simple ingredients to make these tasty holiday treats. The filling is so pillowy and delicious, you’re going to love it! All measurements are in the recipe card at the end of the post.
- Sweetened Condensed Milk: Any dessert made with condensed milk is a winner! This is what makes the filling creamy and delicious.
- Peppermint Extract: Gives the patties that cool, minty flavor.
- Powdered Sugar: Helps hold the filling together and makes it nice and smooth. It also adds sweetness to balance out the minty flavor.
- Semi-Sweet Chocolate: Coats the patties and makes them irresistible.
- Coconut Oil: It makes it easier to coat the patties and gives them a nice shine.
How to Make Homemade Peppermint Patties
I know it looks like a lot, but, homemade peppermint patties are actually quite simple. The key is to get the dough for the filling right, so adjust with more powdered sugar if necessary! You don’t want it to be too sticky. This way, you can coat each patty more easily with the melted chocolate.
Peppermint Filling
- Combine Wet Ingredients: Add the sweetened condensed milk and peppermint extract to a large bowl and beat with a hand mixer until combined.
- Mix in Sugar: Add 4 cups of the powdered sugar and mix on low speed until it is absorbed. Increase the speed and beat until smooth. If the dough is sticky, add the remaining ¼ cup. More may be necessary, depending on the humidity of your climate. The dough should be a soft play-dough texture, but not sticky at all.
- Shape Dough: Dust a clean surface with powdered sugar and roll out the dough until it is ¼-½ inch thick, depending on how thick you’d like your peppermint patties. Use a 1-inch circle cookie cutter to cut out circles of dough. Place them on a parchment lined baking sheet and combine the scraps of dough. Roll out the remaining dough and cut out more patties until no dough is left.
- Chill: Cover the baking sheet with plastic wrap and place the patties in the fridge to chill for an hour.
Chocolate Coating
- Chocolate Mixture: When the patties are nearly done chilling, add the chocolate chips and coconut oil to a medium sized bowl. Heat in the microwave in 30 seconds at a time. Stir between heating until all the chocolate is completely melted.
- Coat: Use a fork to dip the chilled patties completely in the chocolate. Tap the fork on the side of the bowl to tap off the excess chocolate before transferring the pattie back to the baking sheet.
- Chill and Serve: Let the peppermint patties chill for 30-40 minutes in the fridge, or until the chocolate is set. Keep chilled until serving.
Using Candy Melts
If you use candy melts instead of chocolate chips, omit the coconut oil. This will give you a harder shell of chocolate, but the candy melts will still melt nicely and be easy to dip in.
Tips and Variations for Perfect Peppermint Patties
If you love York Peppermint Patties, you will love these! Here are a few more tips and tricks to set you up for success when making your own homemade.
- Make Them More Minty: The amount of peppermint can be adjusted according to your preferences, but the recipe card is written to have the patties have a strong peppermint flavor.
- Additional Powdered Sugar: The amount of powdered sugar will vary depending on the humidity in your area. If necessary, add additional morer until the dough is not sticky and is like a soft playdough.
- Adjust the Thickness to Your Liking! If you like a nice, thick peppermint treat then roll the dough closer to 1/2-inch rather than 1/4-inch. 1/4-inch will be thinner, like store bought peppermint patties.
- If You Don’t Have a Cookie Cutter: If you don’t have a 1-inch cookie cutter, I have seen people use a little medicine cup. It’s the perfect size and most people have one on hand. You can also use different sizes of circle cutters, it all depends on your preference.
- Use Other Kinds of Chocolate: You may use milk chocolate or white chocolate if you prefer. Add a drizzle of chocolate over the top or sprinkle with festive sprinkles!
Storing Leftover Peppermint Patties
Store leftover peppermint patties in the fridge for up to 3 weeks, or in the freezer for up to 3 months. Keep in an plastic bag or in an airtight container. I love that these minty treats are both absolutely delicious and easy to store for later!
Other Delicious Peppermint Recipes
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Homemade Peppermint Patties
Ingredients
- 1 14-ounce can sweetened condensed milk
- 2 teaspoons peppermint extract
- 5 ½-6 cups powdered sugar
- 12 ounces semi-sweet chocolate
- 2 teaspoons coconut oil
Instructions
- Add the sweetened condensed milk and peppermint extract to a large bowl and beat with a hand mixer until combined.
- Add 4 cups of the powdered sugar and mix on low speed until the powdered sugar is absorbed. Increase the speed and beat until smooth. If the dough is sticky, add the remaining ¼ cup of powdered sugar. More powdered sugar may be necessary, depending on the humidity of your climate. The dough should be a soft playdough texture, but not be sticky at all.
- Dust a clean surface with powdered sugar and roll out the dough until it is ¼-½ inch thick, depending on how thick you’d like your patties. Use a 1-inch circle cookie cutter to cut out circles of dough. Place them on a parchment-lined baking sheet and combine the scraps of dough. Roll out the remaining dough and cut out more patties until no dough is left.
- Cover the baking sheet with plastic wrap and place the patties in the fridge to chill for an hour.
- When the patties are nearly done chilling, add the chocolate chips and coconut oil to a medium-sized bowl. Heat in the microwave in 30-second increments. Stir between heating until all the chocolate is completely melted.
- Use a fork to dip the chilled patties completely in the chocolate. Tap the fork on the side of the bowl to tap off the excess chocolate before transferring the pattie back to the baking sheet.
- Let the patties chill for 30-40 minutes in the fridge, or until the chocolate is set. Keep chilled until serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
