Homemade York Peppermint Patties – This peppermint patty recipe is perfect for your holiday treat packages and platters this year! Just like the classic York peppermint patty, this Christmas candy will blow your kids and friends away!

This homemade peppermint patty recipe is just like the York candies you buy in the store but so much better! This photo is a stack of the patties with one sliced in half to show the minty filling.

When I set out to create my holiday treat packages last year, I knew I wanted to make treats I’d never made before but that had been on my to-make list for a while.

Like marshmallows. And homemade hot chocolate mix. And these peppermint patties. 

Well let me tell you, these little peppermint candies made me the most proud I’ve been in the kitchen in quite a while. And they could not be more simple to make.

How to Make Peppermint Patties

The filling is SO easy to put together, but dipping them in chocolate will require some patience.  You’ll need to dip them in batches and keep the extra little rounds of filling really cold (like frozen) while you dip because as soon as they start to come to room temperature, dipping them in warm chocolate is impossible.

And impossibly messy. Trust me!

The chocolate will harden around the mint patty so make sure all of the filling is covered by chocolate. Otherwise the patty filling will ooze out.

But needless to say, my York peppermint patty connoisseur (Kyle) LOVED these and so did I! They are waaaay better than any store-bought version.

And even though they require a little extra effort to make, you’ll find that the gushing people will do over these peppermint patties will be totally worth it.

homemade york peppermint patties

Making Peppermint Patties with the Kids

Although I haven’t tried it yet, I think these peppermint patties would be an incredibly fun holiday kids project.

You can make your kitchen into a little assembly line with multiple stations for each part of the process. One for making the filling. One for rolling and patting the filling into patties. And one for dipping in the chocolate.

Since there are a few steps here, everyone gets to help! And at the holidays, it’s ALLLL about keeping the peace, isn’t it?

More Christmas Dessert Ideas

In addition to Christmas favorites like Linzer cookies, toffee cream cheese dip, and stroopwaffle, these patties would make a perfect addition to a holiday dessert charcuterie board with a chocolate peppermint martini on the side.

This homemade peppermint patty recipe is just like the York candies you buy in the store but so much better! This photo is a stack of the patties with one sliced in half to show the minty filling.

Homemade Peppermint Patty Recipe

Yield: about 3 dozen
Prep Time: 1 hour 30 minutes
Total Time: 1 hour 30 minutes

Homemade York peppermint patty recipes that are delicious and reliable aren't always easy to find but this one delivers every time.


  • 1 can sweetened condensed milk
  • 5 ½ cups powdered sugar, sifted
  • 1 tablespoon peppermint extract
  • 3 cups semisweet chocolate chips
  • 3 tablespoons shortening


  1. Line 3 large baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, mix together the condensed milk, 2 cups of powdered sugar, and peppermint extract on medium speed until well incorporated. Add more powdered sugar, 1/2 cup at a time, until the dough is stiff but still pliable. You'll need almost the full amount, but add it slowly, as directed.
  3. Roll the dough into ¾-inch balls (a small cookie scoop helps with portioning the dough) with lightly damp hands to prevent the dough from sticking to your hands.
  4. Flatten each ball into a disk about ¼-inch high and set the disks on the baking sheets. Transfer the baking sheets to the freezer for 30 minutes. While the dough is chilling, temper the chocolate coating.
  5. Place chocolate chips in a microwavable bowl. Melt the chocolate and shortening in 30 second increments on medium power (5 on most microwaves), making sure to stir after each increment until chocolate is smooth.  (Alternatively, you can melt the chocolate and shortening in a heatproof bowl over a pot of simmering water on the stove top.)
  6. Remove one baking sheet from the freezer.  Place a patty on the tines of the fork and dip in the chocolate until completely covered. Allow excess chocolate to drip off the patty before setting each one on top of another parchment paper lined baking sheet, platter, or plate.  Slowly reheat the chocolate once it starts to becomes too thick for dipping.
  7. Move the chocolate-coated peppermint patties to the refrigerator to completely set up and harden.  Remove more undipped patties from the freezer as you finish dipping others so that they are always very cold as you dip them.  The peppermint patties are ready serve when they are dry to the touch.


Make sure you freeze the filling patties before dipping them in the melted chocolate or they will start to melt and ooze all over the place.

adapted from Savory Sweet Life

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Leave a Comment

  • January 16, 2012 at 11:26 AM

    I have all these ingredients- the boy will SWOON! 😉

  • January 16, 2012 at 11:49 AM

    Yum, those look really good!

  • Lisa
    January 16, 2012 at 5:44 PM

    These sound SO yummy! I think I may try these using chocolate molds….it may ease the pain of dipping them!

  • January 16, 2012 at 8:01 PM

    I’ve been meaning to make these for a while now. They sound so darn delicious!

  • January 16, 2012 at 9:27 PM

    oh me oh my….

  • January 16, 2012 at 10:14 PM

    Yum, I’d be thrilled to receive these!

  • January 17, 2012 at 10:45 AM

    OH MY GOSH. I love peppermint patties. Making them homemade? Even better!
    I can’t wait to try these.

  • January 17, 2012 at 2:38 PM

    These look fantastic… and fun to make!

  • January 17, 2012 at 5:04 PM

    I have everything I need to make these in the pantry. How cool to make homemade! Can’t wait to try them.

  • January 17, 2012 at 7:45 PM

    Wow, your chocolate coating looks impeccably smooth!

  • Sara
    January 21, 2012 at 3:15 PM

    Do you store these in the refrigerator? Also, did you happen to freeze any? If you did, how were they after being frozen? Thanks for answering all my questions!! 🙂

    • January 21, 2012 at 7:29 PM

      Sara: They will be fine at room temp for a few days or you can store them in the fridge. I didn’t freeze any though, sorry.

      • Sara
        January 22, 2012 at 3:58 PM

        Thank you! Looking forward to trying these very soon!

  • Hannah
    February 2, 2012 at 1:06 PM

    I just made these, and they are delicious! I used canned coconut milk in place of the sweetened condensed milk as I am dairy-free. It did take a lot more powdered sugar to make them solid enough to form, and even then I had trouble with them not freezing all the way and sticking to everything. What I eventually did was spread a small layer of chocolate in the bottom of a mini muffin cup, freeze, put a lump of peppermint filling in the middle, freeze again, and then top off with another layer of chocolate. 1/3 of a batch made just over 50 of these.
    To answer Sara’s question, mine have frozen beautifully so far, but it’s only been 24 hours.

  • Jen
    February 13, 2012 at 5:55 PM

    Ummm… YUM. *drool* I’m such a sucker for mint. I love those mint patties! It’s one of the few confections my husband and I agree on. I never even considered making them myself, and now that I see them, I don’t know why not. It’s a marvelous idea. I’ll let you know how they turn out! 😉

  • Debbie
    October 28, 2012 at 12:00 AM

    The dipping was very difficult for me. I think the butter makes it too stiff for dipping. I ended up putting the choc chips alone (no butter) in a zip lock baggie and melting in the microwave for a 15 to 30 minutes kneading the baggie with the choc chips after every interval. When it was at a good melted state I then drizzling onto mints. Spreading if necessarily. Deliciously Tasty.

    • October 28, 2012 at 7:42 AM

      The dipping wasn’t easy because the patties can warm up and get soft but the butter, unless the chocolate cools too much, will only help to thin the chocolate out – it shouldn’t make it thick.