Peppermint Patties
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I still remember the first time I made these peppermint patties — a tiny batch, a sticky counter, and that satisfying snap when the chocolate set. These little mint-filled chocolates are perfect for holiday tins, last-minute gifts, or an after-dinner treat. If you like the cooling peppermint bite of store-bought confections but want something fresher and quicker, this recipe delivers in under an hour with pantry-friendly ingredients and zero tempering stress. If you enjoy similar easy chocolate-mint bakes, you might also like these chocolate peppermint thumbprint cookies for another festive pairing.
Why you’ll love this dish
These peppermint patties are fast, forgiving, and taste like a homemade York — without the long ingredient list or complicated technique. They’re budget-friendly (a small batch uses mostly pantry staples), kid-approved (sweet, minty, and easy to shape), and great for gifting because they store well and look polished once dipped in chocolate.
“Light mint filling, clean chocolate shell — an instant classic. I made a double batch for the holidays and every neighbor asked for the recipe.” — home baker review
Why make them at home instead of buying store-bought? You control the sweetness, the intensity of peppermint, and any dietary swaps (use dairy-free chocolate or margarine). They’re also faster than you’d think: active time is about 15–20 minutes; chilling and setting add another 30–45 minutes.
Step-by-step overview
- Make a smooth mint filling by combining powdered sugar, condensed milk, butter, and peppermint extract.
- Shape the filling into small, flat discs and freeze so they hold their shape.
- Melt chocolate with a bit of coconut oil for a glossy, easy-to-dip coating.
- Dip each frozen patty, let the chocolate set, and store.
This overview keeps expectations clear: minimal mixing, a short freezing step to firm the centers, and a quick chocolate-dipping finish.
What you’ll need
- 1 cup powdered sugar
- 1/2 cup sweetened condensed milk
- 1 teaspoon peppermint extract
- 1/4 cup butter, softened (or vegan butter for dairy-free)
- 1/2 cup semi-sweet chocolate chips (use dairy-free chocolate if needed)
- 1 tablespoon coconut oil (helps the chocolate set shiny and smooth)
Notes and substitutions:
- Sweetened condensed milk adds sweetness and chew; for a slightly less sweet version, reduce powdered sugar by 1–2 tablespoons, but expect a softer filling.
- Peppermint extract is concentrated — start with 1 teaspoon and increase in 1/4-teaspoon increments if you like a stronger mint kick.
- Coconut oil thins the chocolate so dipping is easier; you can use vegetable oil, but coconut oil can help the coating firm with a better shine.
- If you want a crunch contrast, sprinkle crushed peppermint candy or chopped nuts on wet chocolate before it sets.
(If you’re thinking of savory patties for a different snack idea, recipes like these cabbage and carrot patties show how versatile shaped patties can be.)
Directions to follow
- In a medium bowl, combine 1 cup powdered sugar, 1/2 cup sweetened condensed milk, 1 teaspoon peppermint extract, and 1/4 cup softened butter. Stir until the mixture is completely smooth and holds together.
- Scoop small portions (about 1 tablespoon each) and roll them into balls. Flatten each ball into a thin patty and place them on a parchment-lined baking sheet.
- Freeze the patties for about 30 minutes, until firm. Freezing keeps the filling from dissolving the chocolate when dipped.
- In a microwave-safe bowl, combine 1/2 cup semi-sweet chocolate chips and 1 tablespoon coconut oil. Microwave in 20–30 second bursts, stirring between bursts, until the chocolate is fully melted and glossy.
- Working quickly, use a fork or dipping tool to lower a frozen patty into the melted chocolate. Turn to coat completely and tap the fork on the bowl edge to remove excess.
- Return the coated patties to the parchment-lined sheet. Let them set at room temperature or refrigerate for 10–15 minutes until the chocolate hardens.
Quick safety note: avoid repeated reheating of the melted chocolate — only melt exactly what you need or keep it warm over a low double boiler to prevent burning.
Best ways to enjoy it
- Serve a small platter of peppermint patties with coffee or strong black tea — the mint cleanses the palate after sweets.
- Package them in mini candy cups and add to holiday gift tins or neighborly care packages.
- For a dessert plate, arrange 3 patties alongside dark chocolate shavings and a few fresh raspberries for color contrast.
- Pair with a glass of milk for kids or with espresso for a grown-up after-dinner bite.
If you want to turn them into a plated dessert, place one patty on a dollop of whipped cream and dust with cocoa.
Keeping leftovers fresh
Store peppermint patties in an airtight container in the refrigerator for up to 2 weeks. Layer parchment between rows to prevent sticking. For longer storage, freeze them in a single layer on a sheet until solid, then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator for an hour before serving.
Food-safety tip: Because this recipe uses sweetened condensed milk and butter, keep them refrigerated if you won’t eat them within a day at room temperature, especially in warm climates.
Pro chef tips
- Chill the filling thoroughly: don’t skip the freeze step. A firm center prevents the chocolate shell from cracking or melting into the filling when dipped.
- Use a small cookie scoop for uniform patties — consistent size means even freezing and pretty presentation.
- If the chocolate thickens while you’re dipping, gently rewarm it for 5–10 seconds in the microwave. Stir well — never overheat.
- For a mirror-like finish, tap the fork lightly and spin the patty in the chocolate to smooth the coating before placing it down.
- Want neat bottoms? After the chocolate sets, flip some patties over and touch up any thin spots with a little extra melted chocolate, then chill briefly.
For quick inspiration on shaping and patties in other recipes, check out this straightforward guide to broccoli cheese patties — many of the same shaping tricks apply.
Creative twists
- Dark mint patties: swap semi-sweet chips for 60–70% dark chocolate for less sweetness and richer flavor.
- Candy-cane crunch: sprinkle crushed peppermint candy onto wet chocolate for a festive crunch.
- Orange-mint combo: add a teaspoon of orange zest to the filling for a bright citrus note.
- Vegan/dairy-free: use dairy-free condensed milk alternatives and vegan butter; dip in dairy-free chocolate chips.
- Mini sandwich version: press two small patties together with extra filling in the middle for a thicker center.
Common questions
Q: How long do these take to make?
A: Active prep is about 15–20 minutes. Freezing and setting add roughly 30–45 minutes. Most of the time is hands-off chilling.
Q: Can I make these ahead for a party?
A: Yes. Refrigerated, they keep up to 2 weeks. For longer lead time, freeze up to 3 months and thaw in the fridge before serving.
Q: My filling was too sticky — how do I firm it up?
A: Add a tablespoon or two more powdered sugar and chill again. If it’s too dry or crumbly, stir in a teaspoon of condensed milk.
Q: Can I temper the chocolate?
A: Tempering isn’t required here because the coconut oil helps the chocolate set with a good sheen. If you prefer tempered chocolate for maximum snap, you can temper using the seeding method before dipping.
Q: Are these safe for kids?
A: Yes — they contain no alcohol. Keep in mind peppermint extract can be strong; use the recipe amount or slightly less for small children.
Conclusion
If you want a longer-form how-to or a variation that uses marshmallow creme instead of condensed milk, see this detailed guide at Peppermint Patties Recipe – Dinner at the Zoo. For a store-bought comparison or to buy classic York-style patties, check the official shop: Buy YORK Peppermint Patties | The Hershey’s Store. For another quick home recipe with step-by-step photos and holiday tips, read Easy Christmas Peppermint Patties – Mom On Timeout.
Peppermint Patties
Ingredients
Method
- In a medium bowl, combine 1 cup powdered sugar, 1/2 cup sweetened condensed milk, 1 teaspoon peppermint extract, and 1/4 cup softened butter. Stir until the mixture is completely smooth and holds together.
- Scoop small portions (about 1 tablespoon each) and roll them into balls. Flatten each ball into a thin patty and place them on a parchment-lined baking sheet.
- Freeze the patties for about 30 minutes, until firm. Freezing keeps the filling from dissolving the chocolate when dipped.
- In a microwave-safe bowl, combine 1/2 cup semi-sweet chocolate chips and 1 tablespoon coconut oil. Microwave in 20–30 second bursts, stirring between bursts, until the chocolate is fully melted and glossy.
- Working quickly, use a fork or dipping tool to lower a frozen patty into the melted chocolate. Turn to coat completely and tap the fork on the bowl edge to remove excess.
- Return the coated patties to the parchment-lined sheet. Let them set at room temperature or refrigerate for 10–15 minutes until the chocolate hardens.
