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Over the years I’ve spent perfecting my homemade peppermint patties recipe I’ve learned that the small details make the biggest difference in achieving smooth, professional results. I’m spilling all my best tricks here so you can wow your family and friends!
You’ll love this Recipe for Peppermint Patties!
This mint chocolate candy is addictive, and once you learn how easy it is to make them even better from home, you’ll never go back to store-bought! Yes, you read that right, say goodbye to your beloved York peppermint patty and hello to the homemade version, a definite upgrade.
Perhaps the best part of a peppermint patty is the creamy peppermint center. We want that minty center to be soft, not sticky, and getting the right texture is key. I’ve learned over the years that the cure for a sticking filling is to adjust with a little extra powdered sugar. For the best flavor, I always use peppermint extract—not mint extract.
The final detail that makes a big difference is presentation. I have a few tricks up my sleeve for this. First, we roll the filling between two sheets of parchment paper to prevent sticking. Then we cut the discs no thinner than ½ inch, making them easier to cleanly dip in chocolate.
Chilling the discs before dipping is key to help them hold their shape, and then we use a fork or dipping tool to ensure a clean, polished finish. Give it a gentle tap on the edge of the bowl to remove excess chocolate and you’ll have a picture-perfect patty with a creamy peppermint filling.
Keep reading for more of my tried-and-true tips, plus creative ideas for serving and gifting!
Peppermint Patty Recipe Ingredients
This no-bake recipe only requires a handful of ingredients. Keep reading for the full recipe with measurements and ingredients in the recipe card below. Here is a summary of what you’ll need to make the best peppermint patties:
- Unsalted butter, softened
- Light corn syrup
- Peppermint extract
- Powdered sugar
- Ghirardelli chocolate melting wafers
How to Make Peppermint Patties
My easy homemade peppermint patties recipe is so easy to follow, you can’t go wrong even if it’s your first time making a dessert like this! Get the full recipe in the recipe card below, and keep reading for my best tips. Here are the easy steps to a standout no bake treat:
Make the Filling
- Combine ingredients. In a large bowl, use an electric mixer to beat the softened butter, light corn syrup, peppermint extract and powdered sugar. Initially the mixture will be crumbly, keep beating until mostly combined, it will start to get very thick.
- Knead dough. Once the powdered sugar is fully mixed in, knead the dough on a clean surface until smooth. If it’s too sticky, add a little more powdered sugar, one tablespoon at a time.
Shape the Patties
- Roll out dough. Place the dough between two sheets of parchment paper and roll it out to about ½-inch thickness.
- Cut patties. Use a small round cookie cutter (anything from ½ inch to 1 ½ inches in diameter) to cut out circles. Transfer the circles to a parchment-lined baking sheet.
- Chill. Place the baking sheet in the freezer for about 30 minutes or until the peppermint filling is firm.
Coat with Chocolate
- Melt chocolate. Melt the Ghirardelli dark chocolate melting wafers according to the package instructions, using either a microwave or a double boiler. Stir until smooth and glossy.
- Dip chilled filling discs in chocolate. Keep the patties in the freezer and dip them one at a time. Use a fork or dipping tool to fully coat each peppermint patty in melted chocolate. Allow any excess chocolate to drip off before placing the patty onto the parchment-lined baking sheet.
- Set chocolate. Allow the chocolate coating to set by leaving the patties at room temperature or placing the baking sheet in the fridge for quicker results.
- Store and enjoy! Store the patties in an airtight container in the refrigerator for up to 2 weeks. Let them come to room temperature before serving for the best flavor and texture.
Peppermint Patties Recipe Tips
For best results, follow my tips:
- Don’t roll too thin: I don’t recommend rolling the peppermint patty rounds thinner than ½ inch. The thinner they are, the harder they are to dip.
- Peppermint extract is key: Be sure not to use mint extract.
- Sift powdered sugar: Avoid lumps in the dough by sifting the powdered sugar before mixing.
- Adjust if too sticky: The filling should be soft but not sticky. If it’s too sticky, add a bit more powdered sugar.
- Avoid sticking when rolling: The best way to avoid sticking when rolling the peppermint patty filling is to do it between two sheets of parchment paper.
- Make uniform or festive patties: The easiest way to create uniform circles it to use a small round cookie cutter, or you can experiment with festive shapes for special occasions.
- Don’t skip the chilling step: To help the patties maintain their shape, be sure to freeze or refrigerate the filling discs before dipping them in chocolate.
- Create a clean finish: Use a fork or dipping tool for a clean finish and to remove excess chocolate.Gently tap the dipping fork on the edge of the bowl to let excess chocolate drip off.
Serving Homemade York Peppermint Patties
These make a great party display and they also make great gifts for the holiday season! Here are some ideas for serving and gifting:
Serving Ideas:
- Make a festive platter: Arrange on a decorative holiday platter with sprigs of fresh mint or small ornaments for a festive touch.
- Use as a dessert topping: Use as garnishes for cupcakes, brownies, or slices of chocolate cake.
- Hot Cocoa Side: Serve alongside mugs of hot cocoa as a minty treat or to stir into the drink.
- Ice Cream Bar: Add them as toppings for an ice cream sundae station.
- Holiday Snack Board: Include them on a dessert charcuterie board with cookies, truffles, and candy canes.
- After-Dinner Mint: Serve on small plates after a holiday meal for a refreshing dessert.
Gifting Ideas
- Holiday Tins: Place peppermint patties in decorative holiday tins lined with parchment or tissue paper.
- Glass Jars: Fill mason jars with patties, tie a holiday ribbon around the lid, and attach a handwritten tag with a sweet holiday message.
- Cellophane Bags: Wrap peppermint patties individually in wax paper or small cellophane bags, then bundle them in a larger holiday-themed bag. Add a tag with the recipient’s name.
- Holiday Mugs: Place a stack of peppermint patties inside a festive mug and wrap it in cellophane. Include a packet of hot cocoa!
Storing Homemade Peppermint Patties
These should be stored in an airtight container in the refrigerator. I recommend keeping a piece of parchment paper or waxed paper between layers. They will last about a week if kept refrigerated.
Can you freeze Peppermint Patties?
Yes, homemade peppermint patties freeze well! To freeze, first arrange on a baking sheet and freeze for at least 2 hours or overnight. Then you can transfer the frozen patties to a freezer-safe bag or container. These can last 6 months or more frozen! When ready to eat, thaw in the refrigerator.
More Peppermint Recipes
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Peppermint Patties Recipe
Ingredients
- ¼ cup (60 grams) unsalted butter, softened
- ⅓ cup (80 ml) light corn syrup
- 2 teaspoons peppermint extract
- 3 ½ cups (420 grams) powdered sugar
- 20 oz Ghirardelli chocolate melting wafers, two 10-ounce bags
Instructions
Make the Filling
- In a large mixing bowl, use an electric mixer to beat the softened butter, light corn syrup, peppermint extract and powdered sugar. Initially the mixture will be crumbly, keep beating until mostly combined, it will start to get very thick.
- Once the powdered sugar is fully mixed in, knead the dough on a clean surface until smooth. If it’s too sticky, add a little more powdered sugar, one tablespoon at a time.
Shape the Patties
- Place the dough between two sheets of parchment paper and roll it out to about ½-inch thickness.
- Use a small round cookie cutter (anything from ½ inch to 1 ½ inches in diameter) to cut out circles. Transfer the circles to a parchment-lined baking sheet.
- Place the baking sheet in the freezer for about 30 minutes or until the peppermint filling is firm.
Coat with Chocolate
- Melt the Ghirardelli dark chocolate melting wafers according to the package instructions, using either a microwave or a double boiler. Stir until smooth and glossy.
- Keep the patties in the freezer and dip them one at a time. Use a fork or dipping tool to fully coat each peppermint patty in melted chocolate. Allow any excess chocolate to drip off before placing the patty onto the parchment-lined baking sheet.
- Allow the chocolate coating to set by leaving the patties at room temperature or placing the baking sheet in the fridge for quicker results.
- Store the patties in an airtight container in the refrigerator for up to 2 weeks. Let them come to room temperature before serving for the best flavor and texture.
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
