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A creamy melt-in-your-mouth peppermint filling is dipped in dark chocolate to make these Homemade Peppermint Patties. Made with just 5-ingredients, they require no baking and make a great edible gift! Add festive sprinkles for Christmas or any occasion.
If you grew up enjoying York patties, you’re going to love these homemade peppermint patties! The peppermint filling is so soft and creamy that it almost melts in your mouth, and it’s dunked in rich dark chocolate (though it can easily be switched up with milk or semi-sweet chocolate). This is one of my favorite ways to combine chocolate and peppermint (along with peppermint Oreo balls, of course).
While peppermint patties are popular around the holidays (and these do make a great edible gift!), I like to make these around St. Patrick’s Day with some green sprinkles, too. Sometimes I’ll take things a step further and use these to make peppermint patty cookies. So good!
Prefer the mint without the chocolate? Check out my Christmas peppermint patties instead.
Why I Love These Homemade Peppermint Patties
- Only 5 ingredients. One thing I love is how short this ingredient list is. Sweetened condensed milk, two extracts, powdered sugar, and candy melts. That’s it! I typically have most of those things in the pantry already.
- Perfectly minty. These homemade peppermint patties have just the right amount of peppermint flavor. Some peppermint desserts can be just a bit too peppermint-y. They’re fresh and minty but also sweet and chocolatey.
- Inspired by York patties. I wouldn’t call this an exact York peppermint patties copycat recipe, but mostly because I think these are better! I definitely took some inspiration from the candy aisle classic, but the texture and flavor of these are much better.
- Edible gift. Homemade peppermint patties make an excellent edible gift. They can be frozen for months and stay fresh in the fridge for weeks. Just package them up in a cute little box or cellophane bag.
Ingredients Needed
This homemade candy is really made with just 5 ingredients. Let’s take a look at each one. Be sure to scroll down to the recipe card below for the exact measurements.
- Sweetened condensed milk – The creamy base to the peppermint filling.
- Vanilla extract – I like to add vanilla extract in addition to the peppermint extract for a more balanced, nuanced flavor.
- Peppermint extract – Keep in mind that peppermint extract is quite strong and a small amount goes a long way.
- Powdered sugar – Sweetens and stabilizes the filling, providing that “melt-in-your-mouth” texture.
- Candy melts – Dark chocolate is used in traditional peppermint patties but feel free to use milk chocolate too. I opt for candy melts over chocolate chips as they melt best without any additions.
- Sprinkles – It’s fun to top these with sprinkles for a festive touch. Consider red and green sprinkles for Christmas, green sprinkles for St. Patrick’s Day, or even crushed peppermint for even more peppermint flavor.
How To Make Peppermint Patties
These homemade peppermint treats are fun and easy to make with just a few steps. The printable instructions can be found in the recipe card below.
- Prep. Line the baking sheets with parchment paper.
- Make the filling. Combine the sweetened condensed milk and extracts in a large bowl. Gradually add the sifted powdered sugar, stirring with a wooden spoon or spatula. It will be sticky at first but turn into a thick, stiff dough as more sugar is added.
- Shape the patties. Dust your hands and the work surface with powdered sugar. Scoop a tablespoon of dough, roll it into a ball, then flatten it into a disc about 1 ½ inches wide and ¼ inch thick. Place on the baking sheet. Repeat with the rest of the dough.
- Chill. Place the shaped patties in the fridge to chill for at least an hour.
- Melt the chocolate. Melt the candy melts per package instructions, either in a double boiler or in the microwave.
- Dip the patties. Use a fork to dip each chilled patty into the melted chocolate, coating it completely. Let any excess chocolate drip off, then place it back on the baking sheet.
- Add sprinkles. If using, add the sprinkles immediately. Repeat the process with all chilled patties.
- Let the chocolate set. Let the peppermint patties sit at room temperature or place them back into the fridge until the chocolate is fully hardened.
Tips & Tricks
Here are a few things to keep in mind when making homemade peppermint patties for the first time.
- Other chocolate options. You can use semi-sweet or milk chocolate chips instead of dark chocolate candy melts. If using chocolate chips, consider adding a teaspoon of coconut oil or shortening to help the chocolate melt smoothly and harden nicely.
- Sift the sugar. Sifting the powdered sugar is an important step to prevent lumps and ensure a smooth texture for your peppermint filling.
- Add more sugar if needed. If the dough is too sticky to handle, add a little more powdered sugar, a tablespoon at a time, until it’s manageable.
- Chill the dough. If the mixture still feels too sticky or soft to work with, chilling the dough for 15-20 minutes before shaping can also help.
- Melt the chocolate carefully. Be careful not to overheat the chocolate, as it can become thick and difficult to work with. Melt it slowly and stir frequently.
Proper Storage
- Fridge: Store homemade peppermint patties in an airtight container in the refrigerator for up to 2 weeks. You can place parchment paper between layers to prevent sticking.
- Freezer: Arrange them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe bag or container. They will last for up to 3 months.
Add as Google Trusted SourceHomemade Peppermint Patties
Ingredients
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 ½ teaspoons peppermint extract
- 5 cups powdered sugar, sifted
- 24 ounces dark chocolate candy melts
- Sprinkles, optional
Instructions
- Line two large baking sheets with parchment paper or wax paper.
- In a large bowl, combine the sweetened condensed milk, vanilla extract, and peppermint extract. Stir until well mixed.
- Gradually add the sifted powdered sugar to the wet ingredients, mixing with a spatula or wooden spoon until a thick, stiff dough forms. The mixture will be sticky at first but will firm up as you add more sugar.
- Lightly dust your hands and a work surface with powdered sugar. Scoop out about a tablespoon of the peppermint dough and roll it into a ball, then flatten it into a small disc, about 1 ½ inches wide and ¼ inch thick. Place the patty on the prepared baking sheet.
- Repeat the process with the remaining dough, arranging the patties in a single layer. Place the baking sheets in the refrigerator to chill for at least 1 hour, or until the patties are firm.
- Once the patties are chilled, melt the dark chocolate candy melts according to the package directions. You can use a double boiler or melt them in the microwave in short intervals.
- Using a fork, dip each chilled patty into the melted chocolate, ensuring it’s fully coated. Lift the patty out, letting any excess chocolate drip off.
- Place the chocolate-coated patty back on the parchment-lined baking sheet. If using, add sprinkles immediately before the chocolate sets. Let them sit at room temperature or in the refrigerator until the chocolate is completely hardened. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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