If you like York Peppermint Patties you’ll love our homemade peppermint patties! So delicious, perfect for holiday treat platters. This post contains affiliate links.
You might also like our Mounds and Almond Joy Bites, our homemade English Toffee, or our Peppermint Bark Cups.
Watch our step by step video!
Homemade Peppermint Patties
Soft, peppermint-flavored rounds surrounded by semi-sweet or dark chocolate. Peppermint patties are a classic treat and now you can make your own! Our peppermint patties are flavored with peppermint extract and coated in melted chocolate. This recipe makes 48 (2″) patties. Perfect for sharing, but if you don’t need that many you can make a half batch.
I brought a batch of these recently to a party at a friend’s house and they were A HUGE HIT. Before making this recipe be sure the read THE ENTIRE POST, including the frequently asked questions. These are a labor of love but are worth the effort.
Peppermint PattY Ingredients
(There is a printable version at the end of the post)
- 1 (14 oz.) can of sweetened condensed milk
- 1 1/2 – 2 teaspoons peppermint extract
- 1/2 teaspoon vanilla extract
- 5 cups powdered sugar
- 4-5 cups semi-sweet chocolate chips OR Ghirardelli melting wafers
- 3 teaspoons coconut oil or shortening
How To Make Peppermint Patties
Combine sweetened condensed milk, peppermint extract, and vanilla in a large mixing bowl.
Add powdered sugar, 1 cup at a time, and mix with a Danish dough whisk or electric mixer. The dough is too stiff to use a wooden spoon or rubber spatula. A stand mixer is a great option as well.
Mix until a dough forms. You should be able to form the dough into a ball without it sticking to your hands.
Lightly sprinkle your work surface with powdered sugar. Roll out peppermint patty dough 1/4″ thick and cut using a small round cookie cutter. Place the rounds on wax or parchment paper-lined baking sheets.
Note: I used a 1 7/8″ (2″) round biscuit cutter for mine. The smaller the cutter, the easier they’ll be to dip later on so you can use a 1″, 1 1/2″, or 2″. Don’t have a cutter? No worries! Scroll down to the FAQ section.
Press the scraps together and keep cutting out peppermint rounds until you’ve used it all up. Keep dusting the work surface with powdered sugar to prevent the dough from sticking.
Freeze the rounds until firm, about an hour.
Melt chocolate chips and coconut oil in a microwave-safe bowl for 45-60 seconds. Stir. Continue to heat in 15-second increments until the chocolate chips are mostly melted. Remove from the microwave and stir until everything is melted and smooth.
Note: Heat the chocolate only until it is mostly melted, and it’ll continue to melt as you stir. Ghirardelli melting chocolates are my favorite as far as ease, and chocolate chips are my favorite as far as flavor. Use whatever one you prefer.
Only pull out one sheet of peppermint rounds from the freezer at a time. You want to keep them as cold as possible!
Use a fork to dip each peppermint patty round into the melted chocolate. Flip over and tap the fork against the side of the bowl to allow excess chocolate to drip off. Scrape the fork against the edge of the bowl, then use a second fork to help slide each dipped round back onto the parchment-lined baking sheet.
Note: Even though you froze the peppermint rounds, they will still be slightly soft when dipped into the chocolate. That’s normal. Just work quickly. If you feel the in-dipped ones still on the baking sheet are softening too quickly just pop them back into the freezer for a few minutes.
You’ll have extra chocolate after dipping the patties. Spoon the excess into a ziplock bag and make a small cut in the corner. Drizzle the melted chocolate over the peppermint patties, if desired.
Allow patties to sit on the baking sheets until the chocolate has hardened, about an hour. The chocolate on the patties will remain soft for a couple of hours. You can definitely eat them and pick them up, but the chocolate may melt slightly on your fingers. After a couple of hours, they are much more stable and easy to pick up.
Patties can be stored at room temperature or in the refrigerator. We like storing ours in the refrigerator and eating them chilled.
Frequently Asked Questions
Can I use peppermint oil instead of peppermint extract?
Yes. Peppermint oil is much more concentrated so you do not need nearly as much. Probably 1/4 of the amount.
My peppermint patty filling is soft while dipping, is that ok?
Yes, that’s normal. Freezing it will help buy you some time, but once it touches the warm chocolate it will soften a bit. This is why it’s important to work quickly and use a small cookie cutter when cutting out the rounds. The smaller the round, the easier it is to dip using a fork. Keep your patties between 1-2″ in size.
Do peppermint patties need to be refrigerated?
They can be stored in a container for a few days on the counter as long as your kitchen isn’t too warm. Make sure they are completely set up before removing them from the baking sheet and placing them into a container. They can also be stored in the refrigerator for up to a week.
How long do peppermint patties stay fresh?
Peppermint patties will keep for up to a week in the refrigerator, although they are best eaten within the first couple of days.
What do I do if I don’t have a small round cookie cutter?
No cookie cutter? No problem! Roll the patty dough into small balls then press them into flat round shapes using your fingers.
How many patties will this recipe make?
The number of patties depends on how large you cut out the peppermint rounds. If you make 2″ rounds you’ll end up with around 48 peppermint patties. If you make them smaller, you’ll have more, etc.
What brand of chocolate chips is best for melting?
I’ve used a bunch of different brands. Store brands are great for baking, but I find that I like Ghirardelli chocolate chips are best for melting.
Can I use melting chocolate to make peppermint patties?
Yes, and they work GREAT. You can use Wilton melting chocolate or Ghirardelli melting wafers in place of chocolate chips. Omit the coconut oil.
Homemade Peppermint Patties Recipe
Adapted from Allrecipes.com
Homemade Peppermint Patties
Ingredients
- 1 14 oz. can of sweetened condensed milk
- 1 1/2 - 2 teaspoons peppermint extract
- 1/2 teaspoon vanilla extract
- 5 cups powdered sugar
- 4-5 cups semi-sweet chocolate chips or melting chocolate wafers
- 4 teaspoons coconut oil or shortening
Instructions
- Combine sweetened condensed milk, peppermint extract, and vanilla in a large mixing bowl.
- Add powdered sugar, 1 cup at a time, and mix with a Danish dough whisk or electric mixer. The dough is too stiff to use a wooden spoon or rubber spatula. A stand mixer is a great option as well.
- Mix until a stiff dough forms. You should be able to form the dough into a ball without it sticking to your hands.
- Lightly sprinkle your work surface with powdered sugar. Roll out peppermint patty dough 1/4" thick and cut using a small round cookie cutter. Place the rounds on wax or parchment paper-lined baking sheets.Note: I used a 1 7/8" (2") round biscuit cutter for mine. The smaller the cutter, the easier they'll be to dip later on so you can use a 1", 1 1/2", or 2". Don't have a cutter? No worries! You can roll the dough into small balls and press them flat with your fingers.
- Press scraps together and keep cutting out peppermint rounds until you've used it all up. Keep dusting the work surface with powdered sugar to prevent the dough from sticking.
- Freeze rounds until firm, about an hour.
- Melt chocolate chips and coconut oil in a microwave-safe bowl for 45-60 seconds. Stir. Continue to heat in 15-second increments until the chocolate chips are mostly melted. Remove from the microwave and stir until everything is melted and smooth.Note: if you overheat the chocolate it may cause the chocolate to turn slightly white when it hardens. So only heat until it is mostly melted and they'll continue to melt as you stir.
- Only pull out one sheet of peppermint rounds from the freezer at a time. You want to keep them as cold as possible! Use a fork to dip each peppermint patty round into the melted chocolate. Flip over, and tap the fork against the side of the bowl to allow excess chocolate to drip off. Scrape the fork against the edge of the bowl then use a second fork to help slide each dipped round back onto the parchment-lined baking sheet.Note: Even though you froze the peppermint rounds they will still be slightly soft when dipped into the chocolate. That's normal. Just work quickly.
- You'll have extra chocolate after dipping the patties. Spoon the excess into a ziplock bag and make a small cut in the corner. Drizzle the melted chocolate over the peppermint patties, if desired.
- Allow patties to sit on the baking sheets until the chocolate has hardened, about an hour. The chocolate on the patties will remain soft for a couple of hours. You can definitely eat them and pick them up, but the chocolate may melt slightly on your fingers. After a couple of hours, they are much more stable and easy to pick up.
- Patties can be stored at room temperature or in the refrigerator. We like storing ours in the refrigerator and eating them chilled.
Notes
Nutrition
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