HOMEMADE PEPPERMINT PATTIES

Making your own Peppermint Patties is easy! Just a few simple ingredients and you’ll love the results. They taste SO much better than store bought!Β Homemade Peppermint Patties - Butter With A Side of BreadI found this simple recipe for homemade mints last year and while my whole family enjoyed them, they seemed to be missing something. You know what it was? CHOCOLATE. Yep. With just a few ingredients and minimal time, you too can have a whole batch of homemade peppermint patties! We liked these even more than the store-bought version! They’re softer inside and I love how you can adjust the mint flavor to your tastes. Scroll down to see the video that shows how to make them. Super simple!

Homemade Peppermint Patties

  • 1/4 cup softened butter
  • 1/3 cup light corn syrup
  • 1-2 tsp peppermint extract*
  • 3 cups powdered sugar
  • 2 cups dark dipping chocolate**
  • chocolate jimmies, if desired

Combine butter, corn syrup, extract and powdered sugar in a mixing bowl. Mix with an electric mixer for about 3 minutes, until ingredients are well combined and are holding together.

Remove dough from bowl and break off about 2 teaspoon-sized sections. Roll into a ball and gently flatten with your hands. Put patties down on a pan lined with wax or parchment paper. Once all patties are made, place pan in the freezer for 10-15 minutes.

Melt chocolate in microwave for 1 minute 20 seconds. Let sit for an additional minute in the microwave. Remove and gently stir. Remove peppermint patties from freezer. Use a fork or a handy Winton Dipping tool like I did to dip each patty in the chocolate, flip to coat the other side, then tap to remove any excess. Transfer chocolate coated patties to wax paper to cool. Top with chocolate jimmies if you’d like.

Store in an airtight container, refrigerate if preferred but it’s not necessary. Yields 40 mints.

*Add 1 teaspoon peppermint extract, then mix until well combined. Taste dough. If you’d like them to be stronger, add an additional 1/2 to 1 teaspoon extract. You can also use 2 drops of peppermint essential oil instead or even 2 teaspoons mint extract for a more subtle mint flavor. Think Andes Mints as opposed to Starlight mints! Yum.

**When making candy like this I really find that dipping chocolate just works best. You can purchase Ghirardelli Melting Wafers at most grocery stores. I buy my melting chocolate in bulk on Amazon. If you really want to use chocolate chips instead, I suggest melting 1/2 a tablespoon of shortening or 2 tsp coconut oil in with the chocolate chips, to thin it out and make it easier to dip the candy.

Homemade Peppermint Patties - Butter With A Side of BreadHomemade Peppermint Patties - Butter With A Side of BreadHomemade Peppermint Patties - Butter With A Side of BreadJessicasig1.png

HOMEMADE PEPPERMINT PATTIES
 
Prep time
Total time
 
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Ingredients
  • ¼ cup softened butter
  • ⅓ cup light corn syrup
  • 1-2 tsp peppermint extract*
  • 3 cups powdered sugar
  • 2 cups dark dipping chocolate**
  • chocolate jimmies, if desired
Instructions
  1. Combine butter, corn syrup, extract and powdered sugar in a mixing bowl. Mix with an electric mixer for about 3 minutes, until ingredients are well combined and are holding together.
  2. Remove dough from bowl and break off about 2 teaspoon-sized sections. Roll into a ball and gently flatten with your hands. Put patties down on a pan lined with wax or parchment paper. Once all patties are made, place pan in the freezer for 10-15 minutes.
  3. Melt chocolate in microwave for 1 minute 20 seconds. Let sit for an additional minute in the microwave. Remove and gently stir. Remove peppermint patties from freezer. Use a fork or a handy Winton Dipping tool like I did to dip each patty in the chocolate, flip to coat the other side, then tap to remove any excess. Transfer chocolate coated patties to wax paper to cool. Top with chocolate jimmies if you'd like.
  4. Store in an airtight container, refrigerate if preferred but it's not necessary. Yields 40 mints.
  5. *Add 1 teaspoon peppermint extract, then mix until well combined. Taste dough. If you'd like them to be stronger, add an additional ½ to 1 teaspoon extract. You can also use 2 drops of peppermint essential oil instead or even 2 teaspoons mint extract for a more subtle mint flavor. Think Andes Mints as opposed to Starlight mints! Yum.
  6. **When making candy like this I really find that dipping chocolate just works best. You can purchase Ghirardelli Melting Wafers at most grocery stores. I buy my melting chocolate in bulk on Amazon. If you really want to use chocolate chips instead, I suggest melting ½ a tablespoon of shortening or 2 tsp coconut oil in with the chocolate chips, to thin it out and make it easier to dip the candy.

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95 COMMENTS

  1. I tried making these…but it turned out to be a huge sticky mess! is there a difference between golden corn syrup and light corn syrup other then color? I also used Margarine…perhaps Real butter would turn out better? Not sure what went wrong! lol

    • I did a little research and yes, it looks like Crown Lily White corn syrup is the same as light corn syrup so it should work well for this recipe. I haven’t been to Canada so I don’t know for sure where you can buy this, but in the US, corn syrup is generally found either in the baking aisle or near the maple syrup at all major grocery stores.

  2. I made these yesterday and I had to write a review because they are awesome! My favorite candy is Junior Mints and I felt like the middle was like a Junior Mint but with the thicker chocolate, it felt more gourmet. It is sticky to work with but as you tap it while forming it, it does come off your fingers. I would recommend freezing the filling more like 45 minutes. I froze mine for 25 minutes and the mints in the middle of the tray were still a little soft and started to melt in the chocolate. Seriously a 5 star recipe!

    • I’m so glad you liked them Danielle! Maybe I’ll adjust the freeze recommendation- I froze them in my deep freeze, so maybe it’s a bit colder? At any rate, I appreciate your comment and am super happy that you enjoyed them!!

  3. I’m looking for a recipe to make the filled peanut clusters. Could you leave out the extract and add vanilla to do this or do you have a different recipe. Thanks

  4. I work in construction, and cooking is a little hobby of mine when I have time. These looked so easy and tasty I had to try them. They turned out perfectly! I used milk chocolate and slightly less than 1tsp peppermint for a light taste. I topped it with black sanding sugar, and it looks and tastes like it came from a confectioner. Really great recipe!

  5. Absolutely delicious. Took me some time as I have a very old mixer which wasn’t cooperating. Definitely love them. I made a batch of peppermint and lemon peppermint. Both a huge hit.

  6. Thank you. I make hundreds of cookies at Christmas time and give them away. So many look forward to this. I so enjoy doing this. My grandchildren look forward in helping me

    • i actually made 4 batches of these at Christmas time, they turned out awesome. i left trays in my deep freezer until i was ready to dip them and i used dark corn.. syrup because that was what i had on hand.. now i’m making some for St pattys day.. adding green food coloring of course πŸ™‚ Thank you for the recipe..

    • You can- coconut oil is more oily than butter so you might have to add more powdered sugar to get the correct consistency. Just FYI!

      • Thanks! I will give that a try. BTW is made the original recipe the other day, they turned out just right and they were a big hit!

  7. HI, I made these tonight and the recipe was fun and soooo tasty! The one problem I had was that I had to add at least a 1/2 cup more powdered sugar. I thought it was a good consistency but the longer it sat as I was making the patties, it turned sticky again. I was hesitant to add more powdered sugar because I didn’t want them to taste weird or become hard.
    Any tips or suggestions?

    • Can I ask if you live in a dry or humid climate? I’m in the middle of a desert- I wonder if that had something to do with it?? I’ve easily made these 12+ times in the past year and never have to add more powdered sugar, but I wonder if its because it’s so dry here?? Mine is almost like play dough- slightly sticky to touch, but it doesn’t stick to your hands, a spoon, etc and can easily be held and worked with. Let me know!

    • πŸ™‚ I have a vast array of sprinkles. And Jimmies. I have to differentiate them somehow! I’m just glad people know what I’m talking about!

  8. In your video I noticed it was 2 cups powdered sugar but in the recipe it calls for 3 cups, which one is it???
    I tried making it and it was supper sticky and not forming into a ball so I can need it.

  9. just made first batch with my 12 yr old daughter… they were flawless and tasted AMAZING! So easy to make and had to add extra sugar to make them not so sticky. Thank You so much for this! Might have started a tradition.

  10. I followed another poster’s suggestion and added a touch of lemon extract ..it was great and gave them a unique taste. I also kept 1/2 the batch in the freezer before dipping because I found they got soft quickly. Last, I have a mini crockpot and I kept the bowl of my melted chocolate set into the crock to keep the chocolate dipping consistency. My son is going to love these when he comes and visits next week. THANKS.

  11. This is a easy and great recipe! But just to let one know, that if you make them to small an thinner, they tend to bend very easy and its so messy with the chocolate! So make them thick! Lol.

  12. I made these today, and froze the dough for at least 30 mins, but when we dipped them in the chocolate we had a hard time getting them off the fork! Any suggestions?? They taste amazing even if they didn’t look the prettiest! πŸ™‚ Thanks!!

  13. What a horrible mess. Will never do this again. Used more icing sugar and they were still a sticky mess. Chocolate was so thick I could not get it on evenly and things started to melt.

    • Valerie, did you use chocolate chips? Or melting chocolate? I’m sorry they didn’t turn out for you- perhaps try again and make sure you got all the measurements correct?

      • I had to use about 5tbsp of coconut oil melted to help thin out my chocolate chips plus I think 1 cup is more than enough cause I wasted so much chocolate

  14. I have made these twice now and they turned out perfect each time. My grandchildren just love them! I was wondering if they can be frozen for a week or would the chocolate coating become watery or anything. I am from Canada and l used the golden corn syrup with no problems.

  15. These were amazing!! My husband who is not a huge peppermint fan loved them.

    I was wondering about other flavors-do you have any suggestions?

    My husband thought coconut would be good? Using coconut extract and throwing some coconut in with it as well?

  16. These are so good….I didn’t use the right dipping chocolate, I used chocolate chips. They still turned out good, just a little melty. I keep them in the fridge and eat them cold and they are so delicious ! Making more today for Christmas and going to use the dipping chocolate. Thanks for the recipe !!

  17. These are wonderful! Followed instructions & ingredients as written & they turned out perfect. Looks like a candy that would be a lot more work than it is. Thanks for sharing the recipe.

  18. I made these delicious patties with my 3 yo grand daughter a day she loved them! So easy to do! We upped it a little and added crushed candy canes to the filling. Yummy! What a treat! Thank you for sharing this recipe I’ll be adding it to my favorites ❀

  19. I made two batches of these mints and they came out perfect. I followed the recipe as written for the first batch. But for an adult candy alternative, I replaced the corn syrup with Rumple Minze schnapps in the second batch and they were perfect as well. They were a great hit at this years Christmas Party and I labeled them as Nice and Naughty Mints when I served them.

  20. Made them today with my 6-year old daughter for my wife, who loves peppermint patties. Not only did my little girl have a blast making them with me (and I with her!), but my wife thought they were better than anything we could have bought in the store. Major husband points for yours truly so everyone wins! Thanks so much!

  21. I made these after lots of searching for a good peppermint treat. Everyone loved these! I had to use a bit more karo oil then the recipe called for. I don’t know if I used too little butter or what but they turned out lovely, and they where easy!

  22. These peppermint patties were amazing but very very sticky. I managed to get thru it tho rolling them into patties and when I dipped them into the chocolate I found I wasted lots of chocolate. Seemed that 2 cups was to much.

    • I suggested in the post that you add more powdered sugar if your dough is too sticky. Just a thought for next time! It sounds like from your other comment about coconut oil that you thinned out your chocolate considerably, which is probably why you had so much left over. I like to have a thicker chocolate shell. I do hope you enjoyed them though!

  23. I am sending these patties to my friend across country. I made these a few hours ago and they’re still sticky. Will they hardin soon?

    Thank you!

    • You covered the mints in chocolate and they’re still sticky? Because the inside is supposed to be fairly soft. (That’s why you freeze it prior to dipping them in chocolate.) Let me know!

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