Easy Homemade Peppermint Patty recipe with just a handful of ingredients! Copycat York Peppermint Patties but BETTER. Simple soft, sweetened mint candy covered in chocolate for a delicious, easy peppermint patty candy.
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What are Peppermint Patties?
Peppermint Patties are candy made from a simple recipe of butter, powdered sugar, corn syrup and peppermint extract. I dipped mine in dark chocolate then sprinkled some with chocolate jimmies. The result? Incredible homemade peppermint patties that taste even better than York Peppermints! They’re softer, have better flavor and hello, in under an hour you have an entire tray of peppermint candies! They’re perfect for parties or gifts. Customize them with different colored sprinkles, white chocolate, add coloring to the mint candy.
How can you make a Peppermint Patty recipe?
Homemade peppermint patties are made by mixing together 4 simple ingredients: butter, powdered sugar, corn syrup and peppermint extract. I like to use a stand mixer simply because it makes the recipe come together faster and the dough is evenly mixed, but you can stir it, then knead with your hand if you’d like. No rolling out or cutting the dough into shapes, simple pinch off a section, roll it in your hand then slightly flatten it. That’s it! Place patties in the freezer to chill, then cover in chocolate.
What’s that 3 pronged fork you use to dip your peppermint patties?
The 3 pronged fork I use to dip each peppermint patty is a handy Wilton Dipping tool. It’s part of a 3 piece set that make it so incredibly easy to dip candy in chocolate.
Homemade York Peppermint Patty recipe ingredients
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- 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
How to make Copycat York Peppermint Patty candy
- 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.
Like this Homemade Peppermint Patties recipe? Check out some other easy candy recipes of ours:
- Homemade Almond Joy Bars
- Microwave Pumpkin Spice Caramels
- Tiger Butter Candy
- Chocolate Peppermint Truffles
- Gooey Holiday Chex Mix
- Easy Cracker Toffee
- Marshmallow Chocolate Covered Pretzels
HOMEMADE PEPPERMINT PATTIES
Ingredients
- 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
Instructions
- 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.
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Notes
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How do you melt chocolate in the microwave?
Melting chocolate in the microwave is easy if you go slowly. Always use a glass or ceramic bowl and chocolate that’s not old. To melt 1 cup of chocolate chips I’d begin with 1 minute in the microwave. After the 1 minute, let chocolate sit for 2-3 minutes. Then, gently stir and see if chocolate begins to melt smooth. If it’s still really solid, add 20 seconds in the microwave, then let it sit again.
Often chocolate looks like it’s not melted when it really is, and you don’t know for sure until you gently stir it. If your chocolate melts but it’s too thick to work with, try adding 1/2 teaspoon of coconut oil or shortening, then letting it melt and stirring it in.
Can you freeze homemade York Peppermint Patties?
Yes, you can freeze these homemade York peppermint patties! Ensure the chocolate has fully set so that they don’t stick. Then store the peppermint patties in an airtight container. My favorite airtight containers are Snapware. I’ve found that when I use Snapware, the foods generally stay fresh for at least 3-4 days longer than when you use regular tupperware. You can freeze peppermint patties for 4-5 months in air tight containers! If you simply want to freeze them in a ziplock bag, just plan on freezing them for 4-6 weeks, so that they don’t develop frost burn. Be sure to thaw peppermint patties on the countertop.
Peppermint Patties made from scratch with a handful of ingredients! Easily combine butter, sugar & peppermint then dip in chocolate for these tasty treats!
Kathy Moore says
LOVE this recipe. So easy. Going to make again for my Christmas candy. Going to make them smaller because full size too much
Laura says
So I don’t know if I did it wrong or right, but it turned into the consistency of half dry glue, and broke my hand mixer… I’m trying to go ahead any way.
Jessica says
It gets pretty thick Laura- like a dough! You should be able to pinch pieces off though and roll it up. Did it all work out? Sorry about your hand mixer! Sounds like you need a stronger one for Christmas! 😉
Morgan says
Omg I had no idea you could make these! I’m so excited now, those were so easy! Thanks so much!
Jessica says
Glad you liked them Morgan!
Shiho says
I have never tried to make those at home. You make it look so easy to make. Thank you for the great recipe.
Jessica says
I hope you try them Shiho!
Claire says
These are sooo good.
I was a massive fan of thin mints when I was a kids, so when I saw this recipe I had to try it.
Perfect!! And so easy ????????????
I used milk chocolate rather than dark chocolate and accidentally left them in the freezer for 1 hour as I forgot about them ????
Jessica says
Ha! Glad you liked them Claire!
Sheri Rice says
when I was a child we use to get butter cream patties. do you happen to know that recipe
Jessica says
I don’t- maybe try googling it? I’m sorry I’m not more help!
Bonita Valleau says
Is there a way of making these friendly for a diabetic?
Jennifer says
We love the recipe. So easy. The first time we did it we used mint extract but we did not like it because it had a tooth paste taste to it. We tried it again with peppermint extract and they were a huge hit. Yum.
Nellie says
Jennifer- so glad you enjoyed them!
Cynthia Warren says
Jessica, I’m really sorry, but this recipe doesn’t work. I kept trying and trying to get the ‘loaf’ out the the white peppermint mixture, but it refused to form. I added more powdered sugar. Nope. I stuck it in my fridge hoping that the cool temperature would help to set it up, but it continued to melt in my hands. I did my best to form patties, but they wouldn’t even freeze right, and when I took them out, I had the same mess. It turns out that you HAVE to heat the white mixture to 236 degrees F. It bubbles a lot, and you have to stir it a lot too, so you don’t form sugar crystals. After that, you can pour it out, and it will form a loaf, with which you can form the patties.
Jessica says
Hi Cynthia- I’m so confused! I have no idea what happened, but I can assure you, this does work. I’ve easily made them a dozen times in a few years- and we’ve gotten many, many comments that they’re fantastic. I’m so sorry you had a frustrating experience! 🙁
Denay DeGuzman says
Homemade peppermint patties is a family tradition! I love your delightful recipe for this holiday favorite.
Cindy says
Nellie I am a peppermint patty addict and never thought to make my own from scratch! I am so trying this for the holidays and will let you know how they turned out! Thanks for this recipe
Nellie says
Cindy, I hope you love these as much as we do! It’s definitely a family favorite around the holidays!
Faye says
How far in advance can these be made up before serving?
Jessica says
I stored them in the fridge in an airtight container and served them a month later! They were still wonderful!
Wendy Conaway says
My mother used to make peppermint patties when I was growing up but she now has dementia and can’t remember. This recipe is so easy! She and I spent the afternoon making them. It brought back great memories for both of us. BTW, since she can’t use a hand mixer I put all the ingredients into a gallon ziplock bag and had her hand knead it. It works great.
Alison says
Wendy, I love everything about this! I am so happy you were able to share this moment with your mom! Also, the ziplock bag idea is awesome, I think my kids would love to try it that way too! Thank you for your comment!
Amanda says
I think I may have done something wrong.. I have them in the freezer now but I couldn’t get the dough to form…. it’s really sticky almost like homemade slime… any suggestions? I did a taste test and they taste great it was just hard to work with
Jessica says
Did you try adding in more powdered sugar? That will thicken it up!
Chrissie says
Salted or unsalted butter?
Jessica says
I generally use salted butter Chrissie!
MarjorieG says
So I made these. My issue was not with the dough but the chocolate. It certainly does need oil to thin it out as when it cools it turns super thick and makes it difficult to dip the dough. Otherwise it’s great!
Jessica says
Unfortunately it sounds like you overheated your chocolate Marjorie. I’ve done that before! You have to melt really slowly. I gave detailed instructions under the recipe: How do you melt chocolate in the microwave?
Melting chocolate in the microwave is easy if you go slowly. Always use a glass or ceramic bowl and chocolate that’s not old. To melt 1 cup of chocolate chips I’d begin with 1 minute in the microwave. After the 1 minute, let chocolate sit for 2-3 minutes. Then, gently stir and see if chocolate begins to melt smooth. If it’s still really solid, add 20 seconds in the microwave, then let it sit again.
Often chocolate looks like it’s not melted when it really is, and you don’t know for sure until you gently stir it. If your chocolate melts but it’s too thick to work with, try adding 1/2 teaspoon of coconut oil or shortening, then letting it melt and stirring it in.
Marina Michaels says
Thank you! This recipe worked perfectly. I melted semisweet chocolate chip cookies for dipping because I couldn’t wait to try the recipe and I didn’t have any melting wafers.
After some research, I found that most melting wafers, including Ghirardelli’s, are made with hydrogenated fats, so I’m going to try the Baker’s chocolate melting wafers next.
I’m also going to try one of the peppermint patty recipes that uses sweetened condensed milk, which has almost half as much sugar in it ounce for ounce than corn syrup.
Alison says
Marina, So happy to hear this worked for you and you enjoyed them! Great info on healthier versions!