This homemade peppermint patty recipe is perfection. The peppermint filling melts in your mouth, and every bite is bursting with chocolate and peppermint flavor. Perfect for holiday gift giving!
Homemade peppermint patties are the perfect holiday treat. Their cool, refreshing flavor is ideal for Christmas, but you can enjoy them year round.
The creamy peppermint center is my favorite part. It tastes much better than a York Peppermint Patty, and it’s softer, too. Make them even more festive by adding colorful sprinkles to suit the upcoming holidays!
They’re so easy you can whip up a batch in just a couple of hours, though the actual “work” of the recipe is only about 30 minutes. When they’re ready, put them in Christmas tins to give to your friends, family, neighbors, and coworkers. Everyone appreciates a handmade gift — especially when it’s this sweet!
And for you peppermint lovers, you don’t want to miss these Peppermint Meltaways, Peppermint Patty Cookies, and Peppermint Pinwheel Cookies if you’re participating in a Christmas cookie exchange for the holiday season. Both are super delicious and can be packaged up with these homemade peppermint patties as well.
Let’s get started!
Ingredients for the Best Peppermint Patties Ever
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Sweetened Condensed Milk — Use this ingredient to create the creamy, milky center of the peppermint patties.
- Peppermint Extract — This is what gives that classic flavor to the cool peppermint center.
- Confectioners Sugar — Also called powdered sugar, confectioner’s sugar is what you’ll use to make the peppermint dough.
- Chocolate Almond Bark — This is a milk chocolate, but you can opt for dark chocolate chips, white almond bark, or any type of melting chocolate you prefer.
- Sprinkles — Sprinkles are totally optional, but they add an extra element of fun, especially if you’re making them for Christmas.
Equipment You’ll Need for Easy Peppermint Patties
Gather your kitchen tools to get started on this dipped peppermint patty recipe. You’ll need:
- Baking sheet
- Parchment paper or wax paper
- Mixing bowls
- Electric mixer
- Airtight containers for storage
How to Make Copycat York Peppermint Patties
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Prep a baking sheet by lining it with wax paper or a piece of parchment paper. Set it aside. Clear out space in your freezer to place the baking sheet to allow the peppermint centers to solidify.
Step 2: Mix the sweetened condensed milk and peppermint extract together in a large bowl.
Step 3: Use an electric hand mixer (or a stand mixer with a paddle attachment) to slowly mix in the powdered sugar. Mix until you get a stiff dough that’s not sticky.
Step 4: When the dough is formed, roll it into balls according to the size of peppermint patty you want, and place the balls onto the tray lined with wax paper. Gently flatten the balls into a thick disc shape.
Step 5: Put the tray in the freezer for 1 hour.
Step 6: Melt the almond bark in 30-second intervals in the microwave until all the chocolate is melted and smooth.
Step 7: Work quickly to dip patties into the melted chocolate, coating both sides by tossing them with a fork. Gently shake off any excess or scrape it off on the side of the bowl.
Step 8: Place the dipped peppermint patties back on the wax paper, and immediately top with sprinkles.
Step 9: Keep them in the refrigerator until you’re ready to serve to make sure they stay nice and firm.
Storage and Freezing
Store the homemade peppermint patties in the refrigerator for up to 2 weeks in an airtight container.
Store in the freezer for up to 2 months. For best results, wrap each patty individually with plastic wrap, and then place them in a zip-top freezer-safe bag. Thaw for 10-15 minutes at room temperature before eating.
Homemade Peppermint Patty Recipe Tips and Tricks
- Store them in the freezer and pull one out about 10 minutes before you plan to enjoy it. They taste so delicious slightly frozen!
- Make sure you have peppermint extract; peppermint oil is about 4 times as strong as extract, and many types of the oil are not edible (per Live Strong).
- Roll out the peppermint dough and use a round cookie cutter if you want them perfectly circular.
Additions and Variations
Dip in white chocolate. Make those colorful sprinkles really stand out by dipping the peppermint discs in white almond bark instead of chocolate.
Try dark chocolate. If you like your peppermint patties less sweet, coat them in rich dark chocolate, which is a bit more on the bitter side.
Amp up the peppermint flavor. Instead of sprinkles, top them with crushed peppermint candies or candy canes to get even more cool, refreshing peppermint flavor.
Vary the size. Make them large like regular peppermint patties or small like the miniature versions.
Add vanilla extract. For more depth of flavor, add half a teaspoon or a teaspoon of vanilla extract. It’ll go beautifully with the peppermint extract.
The center of these homemade peppermint patties is made of sweetened condensed milk, peppermint extract, and powdered sugar.
Yes, of course! The beloved York Peppermint Patties have a dark chocolate coating. So, there’s no reason you can’t make your homemade peppermint candies with dark chocolate, too.
Yes, these copycat peppermint patties do contain dairy both in the condensed milk and in the chocolate coating.
More Peppermint Dessert Recipes
If you’re a fan of York peppermint patties, you’ll love my other peppermint-inspired desserts just as much:
- Peppermint Bark Muddy Buddies
- Peppermint Mocha Cake
- Boozy Dark Chocolate Peppermint Truffles
- Chocolate Peppermint Fudge
- Christmas Peppermint Bark
Homemade Peppermint Patties
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- ¾ cup sweetened condensed milk
- 1 ½ teaspoons peppermint extract
- 4 cups confectioners sugar
- 1 pound chocolate almond bark
- Sprinkles, optional
- Line a baking sheet with parchment paper or wax paper and set aside. Clear a place in your freezer to fit the baking sheet.
- In a large bowl, mix together the sweetened condensed milk and peppermint extract.
- Using an electric mixer, slowly mix in the confectioners sugar. You want a stiff dough that is not sticky.
- Once your dough is formed roll it into balls and place them onto the lined tray. Gently flatten the balls down into a thick disc shape.
- Place the tray into the freezer for 1 hour.
- When you are ready to dip, melt your almond bark in the microwave in 30-second intervals, stirring after each, until melted and smooth.
- Working quickly, dip the peppermint patties into the chocolate. Gently shake off any excess or scrape it off the bottom on the side of the bowl.
- Place dipped candy back onto the lined baking sheet and immediately top with sprinkles.
- Allow the chocolate to set fully before serving or storing.
- Make sure you freeze the peppermint dough before dipping. The mixture is delicate and will fall apart in the chocolate if not frozen first.
- Store in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
- Shape into large or mini peppermint patties.
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
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