Home > Recipes > Desserts > Candy Recipes > DIY: Homemade Peppermint Patties
by Michelle
October 29, 2014 (updated Mar 18, 2020)
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4.55 (22 ratings)
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.
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
Homemade Peppermint Patties
Yield: 50 patties
Prep Time: 15 minutes mins
chilling time: 2 hours hrs
Total Time: 2 hours hrs 15 minutes mins
A homemade rendition of York Peppermint Patties.
4.55 (22 ratings)
Print Pin Rate
Ingredients
- 7½ cups (900 g) powdered sugar, sifted
- ⅓ cup (85.33 ml) evaporated milk
- ⅓ cup (113.67 ml) light corn syrup
- 3 tablespoons refined coconut oil
- 1 to 1½ teaspoons (1 to 1.5 teaspoons) peppermint extract
- 24 ounces (680.39 g) dark chocolate, finely chopped
Instructions
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.
Notes
Nutritional values are based on one pattie
Calories: 167kcal, Carbohydrates: 26g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Sodium: 6mg, Potassium: 102mg, Fiber: 1g, Sugar: 22g, Vitamin A: 10IU, Calcium: 15mg, Iron: 1.6mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Snack
Cuisine: American
Originally published October 29, 2014 — (last updated March 18, 2020)
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98 Comments on “DIY: Homemade Peppermint Patties”
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Linda Schneider — Reply
WhT is better peppermint eatabe oil or extract and how much 1st time making these
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Linda Schneider — Reply
What kind of chocolate to cover patties
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Patsy — Reply
I loved the mint cookies that were layered with a butter cookie base, mint creme layer, and then chocolate coated. They are no longer available and I am wondering if this mint mixture could be used as a topper for cookies and then chocolate coated. If so, how to proceed??
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Anne — Reply
Is there anything I can substitute for the refined coconut oil?
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Cassandra — Reply
What can you use to substitute corn syrup?
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Michelle — Reply
You could try honey or Golden syrup.
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Mary Ann Campbell-Wick — Reply
My efforts were unworthy of a photo, but I will try again, because I do love thin mints. I had a few problems. I didn’t have any corn syrup, so I substituted honey, and I didn’t have peppermint extract, so I use a generic mint. They tasted wonderful, but my filling/fondant didn’t set very firmly, even after overnight chilling, and when I went to dip, well it wasn’t pretty-a Lucy in the chocolate factory moment. I used a combo of semi sweet chips, and bark. They were fine once they were rechilled, and the chocolate formed a shell, but I fear they will never look like yours-any help??
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Bobbie Delashmit — Reply
Can you use something else besides coconut oil
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SugarRushQc — Reply
Hi, trying to make these and the dough just doesn’t want to mix properly. I’m trying to do a half recipe but its just way to firm. I’m trying to mix it by hand but still it wont form a proper dough. Any advice?
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SugarRushQc — Reply
Update: I tried using the normal amount for each ingredient except for the powdered sugar and it seems to form much better. Is it possible tha the measurements for that specific ingredient are wrong ( 7 and a half cup seems an awful lot)
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Rebecca — Reply
For some reason mine didn’t turn into dough.Its still kind of in liquid form.What do I do?
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Steve — Reply
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.
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Carrie — Reply
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!
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Desiree' — Reply
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
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Constance B. Jones — Reply
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
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Brooklyn — Reply
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!!-
Michelle — Reply
You could always switch to a wooden spoon if you’re worried that your mixer can’t handle the dough.
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Judy — Reply
I want to make these now and freeze for Christmas. Would these do well for freezing ? Thank you
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Michelle — Reply
Hi Judy, Yes, absolutely!
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Barbara — Reply
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!
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Maya — Reply
Hey. So I was just wondering… could I use unrefined coconut oil instead, or cold-pressed extra-virgin?
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Michelle — Reply
Hi Maya, Yes, you could.
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Brandi — Reply
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.
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Raquel — Reply
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! -
Brad — Reply
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! :)
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Brad — Reply
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
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Michelle — Reply
Brad, it is one-third cup of each.
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Brad — Reply
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! :)
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Michelle — Reply
Hi Brad, Oh no, I’m able to see it just fine, so sorry for the inconvenience. It is ⅓ cup of each. Enjoy!
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Brad — Reply
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?
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Michelle — Reply
Hi Brad, ⅓ cup each. I’m not sure why you can’t see the measurement, might be a browser issue?
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Molly — Reply
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!
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Kay — Reply
i cant find peppermint extract could i use peppermint oil? if so how much
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Sue — Reply
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.
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Lori G. — Reply
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!
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Suzanne Francus — Reply
I love peppermint patties, but am wondering if other flavorings would work? Raspberry, orange, or even plain old vanilla?
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Sue — Reply
Yes other flavorings will work. Additionally I have had orange mint patties which I really enjoyed too
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Tawni — Reply
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!
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Michelle — Reply
Hi Tawni, I used Valrhona solid chocolate disks, which I chopped and melted.
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Kitty — Reply
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.
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Kristen — Reply
See AlsoXL Red Velvet Cookie Recipehelp!!! 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 :(
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Michelle — Reply
Hi Kristen, Measure first and then sift.
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Nerissa — Reply
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!
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Ruth — Reply
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.
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Elisabeth — Reply
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!
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Camille Y. — Reply
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.
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Michelle — Reply
Hi Camille, You could definitely cut the recipe in half, or can you do what I did – stash them in the freezer :)
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deb — Reply
Could you please offer some tips on dipping them in chocolate to get that beautiful finish? What tools do you use? Do you place them flat on parchment after dipping (in that case, what happens to the bottoms?) How to avoid fingerprints? Do the edges need to be “trimmed?” And, for me the most important, how do they set up so that the chocolate is totally firm and doesn’t melt to a chocolate mess on fingers? Thanks. BEB is one of the best cooking sites on web. Great photos & dogs, along with food!
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Michelle — Reply
Hi Deb, I just used two forks for the dipping. Dropped a patty in, flipped it over, lifted it out and let excess chocolate drip off between the fork tines, then placed back on the parchment paper (if it didn’t slide off on its own, I used the second fork to nudge it off). I didn’t have to trim any edges. The chocolate sets hard, plus you store them in the refrigerator, so melted chocolate shouldn’t be an issue.
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Val — Reply
I have bittersweet chocolate on hand, do you think I could use it instead of dark chocolate?
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Michelle — Reply
Hi Val, Yes, that will work just fine.
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Jules — Reply
What kind of dark chocolate did you use for the coating – percent of cacao?
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Michelle — Reply
Hi Jules, I used Valrhona 70%.
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dkny — Reply
Can anyone think of a good non-dairy substitute for the evaporated milk in this recipe? They look awesome.
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Anna @ Crunchy Creamy Sweet — Reply
Homemade is always the best. These look absolutely perfect!
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ashley@blondegirlcravings — Reply
I am excited to try these!! I’m not usually a huge mint person but for some reason peppermint patties have always called to me. Pinned!
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Laura Maude — Reply
YUM!! These are my favorite! I am making them soon…like this weekend! Thanx
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Angelyn @ Everyday Desserts — Reply
I LOVE peppermint patties – these look amazing!!
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Carolyn Williams — Reply
Ummm…. yum.
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Margaret Smith — Reply
MMMM! These look amazing! Could you PLEASE post new Christmas cupcakes? That would be amazing! Thanks in advance!
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Gram — Reply
Sounds great. Peppermint patties are Pap’s favorite. Sometimes I surprise him with a York patty when he has to wait for me while I run into the store. Eases the wait.
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Stacey @ Bake.Eat.Repeat. — Reply
Oh I love peppermint patties and those look amazing! How on earth did you dip them so beautifully? Whenever I dip anything in chocolate it looks ridiculous, can’t seem to get the perfect look! :) I’m a halloween scrooge too and dislike everything scary about it, just the candy is okay by me, of course!
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Jen Checki — Reply
I am just guessing that your problem is that the chocolate look very streaky? Or maybe it gets “feet” on the bottom (an unsightly disk of extra chocolate on the bottom)? The former problem is eliminated by tempering the chocolate. If that is too much of a hassle, you can add shortening to the chocolate, which will also work to prevent streaking. The extra chocolate on the bottom can be eliminated if you set the candies on a baking rack right after dipping, so the excess chocolate drips off. (Don’t forget to put waxed paper under the rack first to spare yourself the cleanup!) I hope this helps!
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deedee —
If I cannot temper the chocolate, you suggested adding Crisco, but, how much? They dont have double boilers here in Mexico, nor Crisco, but a friend brought me a can from Nebraska. I would love to make these today. They dont have coconut oil here either. Suggestions? Anybody?? Help!!!
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Tamela Sargent — Reply
Question…. instead of dividing the dough into disks and cutting with a cookie cutter, why not make a few long round logs (the size desired for the patties) then just cut into slices?
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Michelle — Reply
Hi Tamela, You could do that if you’d like. I’d make sure that the log is rolled tight and smooth so you don’t end up with cracks or pockets in the filling; rolling it out accomplishes this.
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Tamela Sargent —
Good to know, thank you for your response! :o)
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Jennifer @ Show Me the Yummy — Reply
These patties are like little perfect saucers! I’m definitely a sucker for peppermint patties. My weakness is either peanut butter and chocolate or mint and chocolate!
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AnnMarie — Reply
Oh my, I am in heaven! Peppermint Patties are my favorites! When I was on Weight Watchers I could eat 3 of the mini ones a day and I did. It got me through the weight loss! Thank you for this recipe! Pinned!
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Ramona @ The Merchant Baker — Reply
I do love peppermint patties and I can only imagine how good a homemade one would be! This recipe looks like an easy way to find that out!
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Hailey @ Tasteful Cuisine — Reply
I love york patties and I’m sure a homemade version is 10x better! These look great!
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Debbie — Reply
Can I use regular milk instead of evaporated milk or will that change the flavor or texture?
Thanks
Debbie-
Michelle — Reply
Hi Debbie, Regular milk will alter the consistency; I would stick with evaporated milk.
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Debbie —
Ah… Thank you
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Amy — Reply
Oh my gosh, I LOVE peppermint patties!!! I craved them constantly with my second pregnancy and even though my precious baby girl is four, the craving for these things still hasn’t gone away! It may be dangerous for me to actually be able to make these whenever I want!
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Allison - Celebrating Sweets — Reply
I’m not a big fan of Halloween either, the candy is the only perk. :) These look great!
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nancy — Reply
These look fantastic. Just wondering about how many the recipe makes?
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Michelle — Reply
Hi Nancy, The yield is listed at the top of the recipe, along with the prep time and total time.
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nancy —
Thanks so much and apols for not seeing that initially.
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Michelle —
No problem!
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Laura Dembowski — Reply
I absolutely love making candy! These look just like the real thing and I bet they taste even better.
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Liv @ Healthy Liv — Reply
Mmm my mom loves peppermint patties! I’ll have to make these for her :)
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STS — Reply
Wooow, they look like after eight and i love everything with mint!
I willl make them soon, cool idea! -
nancy+k — Reply
I love peppermint patties so this recipe will be on my list to make very soon.
I have to say I totally agree with you about Halloween. When I was a kid, it was simply one…no over the top house decorations, no adults dressing up at work for the day. It was a fun day for young kids to dress up and collect candy. Seriously, Halloween candy appeared in my local grocery stores in August and Christmas things have been in stores for at least a couple of weeks. Holidays seem to commercial juggernauts that are way out of control. Ugh…I guess I am a scrooge too! -
Laura — Reply
I have a tree nut allergy in my house so I cant use coconut oil. Is there something I can substitue for it?
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Michelle — Reply
Hi Laura, I would substitute vegetable shortening if you cannot use the coconut oil.
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Louise Mourgues — Reply
Best candy recipe ever – thank you!!!! I am a total YPP addict… can’t wait to try your recipe!
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Brittany — Reply
I cannot wait to try making these. They look amazing!!!!
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Lisa — Reply
What is refined coconut oil?
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Michelle — Reply
Hi Lisa, It is coconut oil that has been stripped of its natural odors, so you get the benefit of coconut oil without the taste. I find this in the baking aisle at my grocery store.
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Marne —
Is there an alternative oil that can be used like canola? I ask because I don’t use coconut oil and would rather not purchase for so little. I know it has different properties (temperature to harden, etc.) so wanted to ask. I do have some (gasp!) Crisco… Any guidance would be appreciated, I love peppermint patties!!!
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Michelle —
Hi Marne, I would not recommend a liquid oil; if you need to make a substitution, I would use vegetable shortening (Crisco).
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Marne —
Thank you! Sorry, I see you answered this for someone else already. I appreciate all you do for us in creating a fantastic blog. It’s one of my faves, though being a Pittsburgh native helps. Go Pens!
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Wani —
Hi,
Canola is NOT a healthy oil. STAY clear of that stuff.. Coconut oil has many health benefits .. Ditch the cancer stuff (Canola Oil) and get some healing oil in your body..
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simba —
Funnily enough it depends on where you are. In other countries rapeseed oil is sold as healthy (particularly when ‘organic’ and ‘cold-pressed’), just like coconut oil is. I can’t help but feel it’s largely marketing, for both.
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Averie @ Averie Cooks — Reply
You’re giving York a run for their money! These things look totally spot-on perfect! And I can almost taste the minty-ness from here! Pinned :)
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Terry — Reply
I love pepper mint patties could you tell me what is refind coconut oil is and where can i get it Thank you
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Sue —
Coconut oil in the baking/cooking dept. Usually found with the oils. Mine came from the health food store. Hope that helps
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