These homemade peppermint patties are delicious and easy to make. Soft and creamy peppermint is coated in dark chocolate for an old fashioned York Peppermint Patty copycat recipe. These cute candies make a great DIY food gift for your friends and family.
Peppermint patties are one of my favorite candies. They have a great combination of flavors and they are surprisingly easy to make!
And if you love making homemade candy for the holidays check out my old fashioned peanut brittle or creamy no bake peanut butter balls!
Why You Will Love Homemade Peppermint Patties
- These peppermint candies are perfect for Christmas time and make a great addition to a holiday party or as an edible food gift.
- These candies are fun to roll and dip in chocolate.
- This simple recipe uses basic, fresh ingredients.
- The creamy peppermint center of the candy contrasts beautifully with the dark chocolate coating.
This is a relatively simple, old fashioned recipe which doesn’t use corn syrup or sweetened condensed milk, as many other recipes do. The creamy mint center is made by combining butter and heavy cream with powdered sugar.
Using fresh butter and cream gives the candy a fresh flavor that can’t be matched by a store bought peppermint patty!
To give the peppermint its minty flavor I used peppermint extract. You can also use food grade essential oils if you prefer and have some on hand.
One of the most important ingredients are the chocolate chips that are used to coat the candies. If you want your candy to taste like York Peppermint Patties use dark chocolate for the coating.
However if you don’t care about mimicking York Peppermint Patties you can use milk chocolate or semi sweet chocolate for the coating.
Whatever kind of chocolate chips you prefer make sure you buy high quality chocolate. I like Ghirardelli or Guittard best for melting and coating candy. You can also use baking chocolate or melting chocolate wafers for making the coating.
Step by Step Instructions
1. Make the Mint Center
In the bowl of a stand mixer combine the softened butter with 2 cups of the powdered sugar and beat it until it is well mixed. Then gradually add the cream, 1 Tablespoon at a time, beating after each addition.
Once all the cream is added stir in the peppermint extract and vanilla extract and mix again. Then gradually add the remaining sugar to the peppermint mixture until is is stiff.
2. Chill and Shape
Dump the dough out onto parchment paper or wax paper and roll it into a log that is about 2 inches around. Roll it up inside the parchment paper and put it in the freezer for 20 minutes or in the refrigerator overnight.
Once the dough has chilled take it out and slice it into pieces about 1/2 an inch thick. If the dough is sticky coat your working surface with powdered sugar, not flour.
Take each slice and roll it into a small ball, then flatten the ball with the bottom of a drinking glass dipped in powdered sugar. This should make nice round minty centers, much rounder than if you just sliced the dough log.
Put each circle on a baking sheet covered with parchment paper or a silicone mat. Once all the dough is rolled and squished put the cookie sheet in the refrigerator while you melt the chocolate.
Do not put the rounds in the freezer at this point! The freezer would get them too cold and make it difficult to get the chocolate to stick to the candy.
3. Make the Chocolate Coating
Put the chocolate you are melting in a microwave safe bowl and add 1 Tablespoon of shortening or coconut oil. The oil thins out the chocolate a bit and makes it better for dipping.
Microwave the bowl for 30 seconds, then take it out and stir it. Continue heating the chocolate in 30 second second increments, stirring after each time it is heated.
Stop microwaving when the chocolate is almost completely melted and stir it until it is smooth. Then get another parchment lined baking sheet out for storing the completed candies.
Take one patty at a time out of the refrigerator and dip them into the melted chocolate. A dipping fork works well, but if you don’t have one regular fork works as a dipping tool as well.
Place the peppermint patties on the prepared baking sheet and let them sit until fully hardened.
It is fun to decorate the peppermint patties to make them look more festive for gift giving! For these I remelted the excess chocolate in a plastic bag and drizzled decoratively over the peppermint patty once it was set.
Here are some other great decorating ideas:
- Sprinkle nonpareils or crushed candy canes on top of the homemade peppermint patty before the chocolate hardens.
- Add food coloring to the peppermint dough to make it bright red or green for Christmas.
- Melt some white chocolate and drizzle that decoratively over the candies.
- You can also increase the amount of peppermint extract in the candies if you really love peppermint and want to make the flavor more intense.
How to Store
A homemade peppermint patty will keep for about 2 weeks. They don’t have to be refrigerated, but I think they taste better when they are kept cold.
You can also freeze these. They will keep for about 4-6 weeks in a plastic bag. To thaw them just leave them at room temperature overnight.
Packaging for Gift Giving
These peppermint patties make a great homemade food gift to give to your family, friends or neighbors. Just make sure they have hardened completely before you package them so they don’t stick together.
You can put the peppermint patties in a decorative tin or a mug like I did here. Wrap the mugs in cellophane or put the peppermint patties inside a plastic bag inside the mug.
Or just put the candies in a decorative treat bag. These peppermint candies are excellent to give as a gift because they keep for weeks!
Find More Food Gift Ideas
- 2 ½ – 3 cups powdered sugar plus some extra for dusting
- 3 tablespoons unsalted butter softened
- 3 tablespoons heavy cream
- 1 teaspoon peppermint extract
- ½ teaspoon vanilla extract
- 1 12oz bag of dark chocolate chips or semi sweet chocolate chips
- 1 tablespoon shortening or coconut oil
- In a large bowl, beat 2 cups powdered sugar, and the softened butter until well combined.2 ½ – 3 cups powdered sugar, 3 tablespoons unsalted butter
- Gradually add heavy cream 1 tablespoon at a time and beat after each addition.3 tablespoons heavy cream
- Add peppermint and vanilla extracts and mix everything together.1 teaspoon peppermint extract, ½ teaspoon vanilla extract
- Gradually add more powdered sugar until mixture is stiff and holds its shape.
- Place the peppermint mixture on a piece of parchment paper. Roll into a log about 2 inches around. Put the log in the freezer to chill for 20-30 minutes, or in refrigerator overnight.
- Once the dough is chilled get the log out and unwrap it. Use a sharp knife to cut it into pieces about ½ inch thick. Roll each piece into a ball. Use powdered sugar on your work surface if dough is sticky.
- Flatten each peppermint round into a circle using a drinking glass to squish the peppermint. Put the round peppermint centers on parchment paper or a silicone line baking sheet. Put the tray in the refrigerator while you melt the chocolate.
- Put the chocolate chips and coconut oil in a microwave safe bowl and heat for 30 seconds. Then stir to melt the chips. Continue to heat and stir the chocolate for 20-30 seconds at a time until it is almost completely melted. This should take 1 1/2 – 2 minutes.1 12oz bag of dark chocolate chips, 1 tablespoon shortening
- Once the chocolate is almost melted stir until it completely melts and is smooth. Now it is ready for coating.
- Prepare another cookie sheet with parchment paper or a baking mat.
- Take the patties a few at a time from the refrigerator and dip into the chocolate. Shake the patties gently and let any excess chocolate drip back into the bowl.
- Put the dipped patties on the cookie sheet and let them sit until fully hardened.
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Nutrition facts are estimates.