There’s something irresistible about that crisp snap and cool mint sensation of a peppermint patty. This homemade version captures that perfect balance between the creamy mint center and rich chocolate coating that makes the original so addictive—but with the satisfaction of making it yourself from scratch.

Why These Homemade Peppermint Patties Shine

• Made with just 5 simple ingredients you might already have
• Customize the mint intensity to your personal preference
• No artificial ingredients or preservatives like store-bought versions
• Perfect for gift-giving when wrapped in foil
• Keeps well for weeks, so you can make a batch and enjoy whenever the craving hits

The Foundation Flavors

Sweetened condensed milk – This creates the perfect creamy, smooth base. It provides just the right sweetness and texture that makes the filling so distinctive.

Peppermint extract – The star of the show! Quality matters here—a good extract provides that cool, refreshing flavor without tasting artificial.

Vanilla extract – Just a touch balances the mint and adds depth. Don’t skip this seemingly small addition.

Powdered sugar – Beyond sweetness, this is what transforms your mixture from sticky to workable. It’s the structure-builder of your patty centers.

Semi-sweet chocolate – A 60% cacao content gives the perfect snap and richness without overwhelming the mint filling. The slight bitterness complements the sweet center beautifully.

Make It Your Own

Chocolate Variations Worth Trying

Try dark chocolate (70-75%) for a more sophisticated, less sweet coating. The contrast with the sweet mint center creates a more grown-up treat.

Seasonal Peppermint Shapes

Use holiday-themed cookie cutters for festive versions—stars for Christmas, hearts for Valentine’s Day. The recipe works perfectly no matter what shape you choose.

Mint-Chocolate Swirl Centers

For a twist, divide your mint filling in half and add a touch of cocoa powder to one portion. Then marble them together before cutting for a beautiful mint-chocolate swirl center.

Let’s Cook

Step 1: Prepare Your Workspace

A clean, powdered-sugar-dusted surface is essential for success. The brilliant trick of using cling wrap on your counter isn’t just for easy cleanup—it prevents the sticky dough from bonding with your countertop.

Step 2: Create The Mint Filling

Mixing the sweetened condensed milk with the extracts first ensures even flavor distribution. Adding the powdered sugar gradually is key—you’re looking for that perfect moldable consistency that holds its shape without being dry.

Step 3: Shape and Chill

Working quickly is important as this dough warms quickly from your hands. The freezer time isn’t just convenient—it’s crucial for helping the patties hold their shape during dipping.

Step 4: Master the Chocolate Coating

Properly tempering the chocolate isn’t just fancy technique—it’s what gives your patties that professional snap and prevents bloom (that whitish coating that appears on poorly tempered chocolate).

Smart Tips from the Kitchen

• If your dough becomes too sticky while working, pop it back in the refrigerator for 10 minutes to firm up again.
• Use a digital thermometer for precise chocolate tempering—it takes the guesswork out completely.
• Dip the tines of a fork in the chocolate before picking up each patty to prevent sticking.
• For the classic York ridged edge, run a fork gently around the edge of each patty after dipping.
• Let the excess chocolate drip off thoroughly—too much coating makes the balance of flavors off.
• Work in small batches, keeping the rest of the patties chilled while you dip.

Serving Suggestions

These homemade peppermint patties make a stunning addition to a dessert board alongside fresh berries and coffee. They’re also perfect with a hot espresso, where the heat from your drink intensifies the cooling sensation of the mint.

For true indulgence, serve them slightly chilled from the refrigerator (not frozen) when the contrast between the snappy chocolate and cool filling is at its most pronounced.

Make Ahead & Storage Secrets

These patties actually improve with a day or two of rest, as the flavors meld and develop. Store them in an airtight container with parchment between layers.

For the authentic experience, wrap each patty individually in small squares of aluminum foil. Not only does this mimic the classic York presentation, but it also protects them perfectly.

They’ll keep at room temperature for about a week, or in the refrigerator for up to a month. Just be warned—they rarely last that long!

Common Questions

Can I make these without a cookie cutter?

Absolutely! You can form the dough into a log, chill it thoroughly, and then slice into rounds. This actually creates a more authentic York peppermint patty shape.

My chocolate isn’t setting up properly. What went wrong?

If your chocolate stays soft or looks streaky, it wasn’t properly tempered. You can place the patties in the refrigerator to set, but for future batches, pay careful attention to the tempering temperature ranges.

How can I make these less sweet?

Try reducing the powdered sugar by about ½ cup and adding a pinch of salt to the filling. Also, using a darker chocolate (70% or higher) for dipping will balance the sweetness nicely.

Can I use peppermint oil instead of extract?

Yes, but use it sparingly! Peppermint oil is much more concentrated than extract. Start with just a few drops and adjust to taste.

The Joy of Homemade Classics

There’s something deeply satisfying about recreating iconic treats at home. These peppermint patties aren’t just delicious—they connect us to familiar flavors while letting us control exactly what goes into them. Whether you’re making them for yourself or sharing with friends, that moment when someone bites into one and says, “You made these?” makes every step worthwhile.

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