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
Scroll down for Printable Recipe!
- 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.
Video
Notes
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!
Traci says
I’ve made these 4 times this season, now…. I used orange essential oil in one batch, then made another batch with the orange and some rum 😁. Delicious…but not for kids 😳
Alison says
I love the addition of orange so delicious!
Meg Cummins says
These were so easy to make, followed the direction exactly as written, only used 1tsp of peppermint extract and found that was plenty! Took less than a half an hour, including freezing time. Thanks so much!!!
Alison says
Thanks Meg!
Deborah says
good flavor not sure why mine wasn’t like dough its gooey flavor is good
Jessica says
Perhaps chilling the dough would help?
Halley says
What can I use in place of corn syrup?
Jessica says
You can use agave or honey!
Halley says
I’m rather thinking instead of sugars, what can be used.
I can use an artificial sweetener, but it won’t take up the liquid space that these take up.
So I’m asking how to replace the volume without using sugar.
Esther says
Adding a few drops of peppermint oil to the melted chocolate give it the little extra flavor that a store bought York has. Be sure to use oil not extract in chocolate.
Jessica says
Great idea!
Heather Martin says
Fantastic recipe! So easy and so impressive! Thanks!
John says
Have you ever tried adding coconut and hold off on the peppermint to make a “Bounty Bar” do you thin k that would work ?
Jessica says
I think you’d have to add slightly blended coconut (so it’s in smaller pieces) as well as some coconut extract to get a more pronounced coconut flavor. I have a coconut emulsion that’s HEAVENLY. Great idea!
Pat says
Revisiting this. Want to try now.I need to figure out how to send it to me in email to print. Really looks delicious and easy.
Nellie says
At the top of the recipe, there is a “Print Recipe” button that will allow you to print easily!
B.A. says
love this recipe except mine are not firm, even after freezing them, they soften up really fast but oh they do taste good, too good.
Jessica says
You can add more powdered sugar to the dough to make it more firm.
Jane Shultz says
Everyone loves them, they disappeared fast.
Alison says
Best measure of a delicious recipe!
Andrew says
I’ll be making these in the next day or so, but I need to know how long they’ll stay good at room temperature, as well as in fridge temps. I’m cooking and baking all sorts of holiday stuff for various people, and I need to make sure it all gets made in proper order.
Jessica says
These can be made a week or two in advance- you can store them in the fridge or freezer.
Andrew says
How many servings does this make?
My family has been craving these, so I look forward to making them!
Jessica says
It really depends on how big you make each patty, but I generally get 4-5 dozen mints each time.
Linnea says
Hello! These look absolutely fabulous!! I want to make these but unfortunately I do not have a mixer… How long do you think it will take to mix by hand and what utensil should I use? Whisk, rubber spatula, spoon?
Thanks! These look fun and tasty to make during quarantine!
Jessica says
I’d mix them using a rubber spatula. They’d be too thick to use a whisk. You could also try using clean hands too!
Madhu Anvekar says
Hi , I look forward to make these mints , what is the substitute for light corn syrup ?
Jessica says
You can use honey or agave!
Edwarson says
Love this! My daughter got married last week and I was pinned with the cooking. Had no clue what do, so I wound up on one of the iPhones looking for something minty; my daughter loves minty foods. Found this and she loved it and so did I! I’ve been making these every hour and me and my wife love them just as much as my daughter and the guests!
Erica says
How do u roll it with your hands without it sticking to your fingers?? Maybe I need to put more powder sugar idk I need some help plz.
Jessica says
Some does stick to your fingers- add a bit more powdered sugar to make it manageable.
Carol says
Love this recipe. I have made it several times now and it’s always great!
Stephanie Arnold says
how do you get it so you don’t taste the sugar (as in the sugar that isn’t “melted”)?
Nancy King says
I followed recipe to a T and it was way to think. I had to end up adding at least 1/2 cup more of karo syrup. I doubled the recipe so that may have been the problem but I was able to correct it.
Kate says
Is it okay to use regular corn syrup in this recipe? Or does it effect the taste too much?
Jessica says
Light refers to light in color. If you use dark corn syrup, the insides will be a brownish color.
Tyna says
I’ve made these a bunch of times using this recipe & they turn out great