Homemade Peppermint Patties
Cute, delicious, and perfect for the holidays, these homemade peppermint patties are so easy to make (video tutorial included in post!).
Homemade peppermint patties have been on my bucket list of things to make for years.
They are my mom’s favorite treat. (I’m pretty sure she keeps them in the freezer because apparently frozen peppermint patties are delightful and are harder to find for unsuspecting treat-seeking souls)
Turns out, making homemade peppermint patties is actually pretty darn easy.
The peppermint dough for the filling is wonderfully easy to work with and if you have a spare fork and butter knife handy, the dipping is a breeze, too.
I kept these refrigerated, as the recipe states, and even though it makes a bazillion, after gifting some to nether parts of our neighborhood, we had no trouble devouring the rest.
The white center is creamy and sweet and the rich dark chocolate cuts the minty mintness perfectly. Personally, I preferred the ones not topped with crushed mint candies but I’ll leave that up to you (the sprinkle of candy definitely helps out the pretty factor).
How to Package Homemade Peppermint Patties
To package these, I stuff a square of parchment into the bottom and up the sides of a cute tin bucket, fill it up with peppermint patties and tie the handle with a bit of twine.
I have found the tin buckets at Hobby Lobby, Oriental Trading has them for about $9/dozen and Amazon has a variety to offer also.
If you don’t want to use tin buckets, these little peppermint patties would do just fine in a treat bag (like the ones used for the caramel popcorn).
Homemade Peppermint Patty FAQ’s
They will keep about a week well-covered in the refrigerator (maybe a bit longer, although they taste the best/freshest within a week in my opinion). The peppermint patties can be frozen for longer – probably a month or so.
Shortening or another mild flavored, creamy, solid oil.
They are fine at cool room temperature, but keep longer and taste best if they are refrigerated.
The amount of powdered sugar is correct, but make sure you measure with a light hand (if you weigh your ingredients, it will be about 30 ounces). If the measuring cup is packed with dense powdered sugar, it will be too much. Fluff the powdered sugar in the bag/container, scoop in the measuring cup and then level off with a straight edge.
I haven’t tried that but many people in the comments have said they roll the peppermint patty dough into a log before refrigerating and then cut with a serrated knife or dental floss before dipping.
I haven’t tried subbing another ingredient, but you could experiment with honey or another sweet syrup (if it is dark colored, keep in mind it will lessen the bright whiteness of the peppermint patties. For the evaporated milk, you could try using half and half.
One Year Ago: Chocolate Shortbread Fingers
Two Years Ago: Chile Lime Popcorn
Three Years Ago: Root Beer Float Fudge
Homemade Peppermint Patties
Ingredients
- 7 ½ cups (855 g) powdered sugar, sifted
- ⅓ cup evaporated milk
- ⅓ cup light corn syrup
- 3 tablespoons extra-virgin or refined coconut oil, softened or melted
- ¼ teaspoon food-grade peppermint essential oil or 1 teaspoon peppermint extract (see note)
- 1 ½ pounds (680 g) bittersweet or semisweet baking chocolate, chopped
- Crushed peppermint candies for sprinkling, optional
Instructions
- In a large mixing bowl, beat together the sugar, milk, corn syrup, coconut oil and peppermint on low speed until combined. Shape the dough into two round circles, cover in plastic wrap and refrigerate for 30 minutes.
- Sprinkle a liberal amount of powdered sugar on a clean countertop or on a piece of parchment paper. Unwrap one disk of dough and place it on the counter or parchment. Sprinkle the top with powdered sugar, too. Roll the peppermint patty dough to about 1/4-inch thick and cut into rounds with about a 1 7/8-inch or similar-sized cutter.
- Reroll the scraps until all of the dough is used. Repeat with second disk of dough. Place the rounds on a parchment-lined baking sheet and freeze until firm, about 30 minutes or overnight.
- Melt the chocolate (I use the microwave on 50% power and cook for 1-minute increments, stirring in between; I melt until it is mostly melted but there are still a few small lumps of chocolate – I stir these in until fully melted. This will help to avoid blooming on the set chocolate.)
- Using a fork, dip the frozen patty rounds one-by-one into the chocolate. Tap the handle of the fork on the side of the bowl to drizzle off the excess chocolate, scrape the bottom of the fork on the edge of the bowl and gently place the dipped patties on parchment-lined baking sheets using a butter knife to gently slide the patty off the fork if needed.
- Sprinkle the dipped patties with crushed mints, if using. Let the chocolate set, about an hour. Store patties in the refrigerator.
Notes
Recommended Products
Recipe Source: adapted from Cuisine at Home December 2013 (used coconut oil instead of shortening)
177 Comments on “Homemade Peppermint Patties”
I’ve been making these for years! I just made a batch, using my shamrock cookie cutter for a St. Paddy’s party coming up.
A few things I’ve learned over the years:
Melt the coconut oil before measuring out
INCREASE the extract amount – I use 1 tablespoon! Everyone loves them and I’ve never heard it’s ‘too’ minty
If the mix is crumbly – keep beating it until it forms a ball (like pie crust)
I use Trader Joe’s “Pounder Plus” bars in dark chocolate to coat. You’ll need a bar and a half, maybe a little less, to cover all of these
Play with the flavors! I’ve used coconut extract w/ toasted coconut flakes, orange extract with orange zest, freeze-dried raspberry/strawberry/banana….the list is endless.
Use different cookie cutters for different holidays.
This recipe is just so fun and easy. They freeze well, you can make ahead of time, so many pluses!
These were amazing!!! I made them as little holiday gifts for my coworkers and they were a huge hit. I don’t normally review recipes but I have some tips and tricks for this one and thought it was so good that I’d share my thoughts.
1) I was worried about the powdered sugar measurement situation since so many people had trouble with it, so I measured it using a food scale like she suggests. This was perfect and my “dough” was exactly the right texture.
2) I had a lot of trouble getting the chocolate on these, I think in large part because I decided to make them cute Christmas shapes (candy cane, stocking, and tree) rather than circles. The fork method from the recipe just meant that they floated on top of the chocolate (also tried a masher utensil and had the same result).
Our most successful method that we tried was putting the patties in our air fryer basket with the solid tray underneath, pouring chocolate over each patty with a ladle, then freezing and pushing the patties out of the basket after they’d frozen. This worked fine, though it limited our output and the bottoms weren’t coated with chocolate. The patties did soften very quickly once the warm chocolate was on them so there wasn’t much ability to move them around.
3) I did the chocolate in a double boiler with two pans, and added a bit of grated paraffin wax in hopes that the finished product would be less melty at room temp. I think it worked and I didn’t have any problems with the chocolate blooming. The chocolate texture looked really nice.
4) I added crushed candy canes to mine and I think that really made them look festive and hid their many visual imperfections. 🙂
5) I am confused as to why you don’t want to melt the coconut oil before you add it to the powder mixture. I ended up with some chunks of solid coconut oil that I had to dig out of the dough. I will probably melt it next time.
I used regular (non-refined) coconut oil and didn’t notice a problematic taste once I’d removed the chunks.
6) I ended up adding a bit more peppermint oil (which I was able to find at Michael’s in the candymaking aisle) than the recipe calls for, but was honestly shocked at how little you need to add to get a minty taste at all!! Be super careful with the peppermint flavor!
7) The dough gets sticky pretty quickly once you roll it out and it comes closer to room temp. I ended up putting more powdered sugar on the counter than I would have thought I’d needed, but the dough kept sticking. It can also crack once it gets too dry so it’s a delicate balance.
Overall I LOVED this recipe and will absolutely make it again. Got told by several people that these were way better than York, so that was nice.
Thanks for the thorough review, Meg! Super helpful. You can definitely melt the coconut oil. I will edit that in the recipe. I posted this recipe over a decade ago and I’ve learned a lot as I’ve continued to make these (including that same coconut oil tip). Thanks for taking the time to detail your experience!
Hi
Can the dough be made ahead of time and placed in freezer to make a couple days later?
Yes!
Can I make dough ahead of time and freeze for later
Bruh these were savagely good.
Can you use chocolate chips? Thanks
Different brands of chocolate chips melt differently (some better than others); I prefer Guittard or Ghirardelli when melting chocolate chips.
This looks delicious! Thank you for sharing!
simple syrup can work as a sub for the corn syrup I use this recipe:
Total Time: 10 min
Prep: 5 min
Cook: 5 min
Yield:2 1/3 cups
Ingredients
2 1/2 cups sugar
Full 1 cup water
½ of a lemon, juiced (about 2 Tbsp)
Directions
Combine all 3 ingredients in a nonreactive 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar crystals should completely dissolve. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using. If you are short on time, you can cool the syrup over an ice bath. Simple syrup can be stored in the refrigerator, indefinitely, if kept in an airtight container.
Recipe courtesy of Jacques Torres Chocolate, MrChocolate
Note: Can increase the sugar content up to 3 cups for firmer syrup. Let boil 5 min.
For all of you struggling with dry dough it is VERY important to sift the powdered sugar! We measured 7 and 1/2 cups of powdered sugar and then sifted it. After sifting 7 and 1/2 cups there were still about 2 cups (unsighted) left over. I imagine this is the problem people are having with dry dough. The recipe is PERFECT as long as the sugar is freshly sifted.
How do your patties keep their shape when you dip in chocolate? As soon as my frozen patties (8 hours) hit the warm chocolate they melt and loose their shape. Thoughts?
It might be possible that your chocolate is too warm – can you try letting it cool a bit more (still dippable but not so warm that it melts the patties)?
Same here- my chocolate was tempered and the patties were difficult to work with. The patties cool the chocolate so frequent reheating is necessary.
I followed the recipe but it wasn’t doughy at all-it was just really crumbly. Help!
How do you measure your powdered sugar? It should be light and fluffy when scooped into the measuring cup otherwise if there’s too much powdered sugar in the dough, it can be crumbly. You can try drizzling in evaporated milk or water to see if that might help.
How long do they keep? Can you make these ahead of time
Yes, you can make them ahead of time – probably keep pretty well about a week in the fridge.
Mel .. I just started these .. but to the part where you shape the dough into two rounds? Do you use your hands?! Is it supposed to be a gunky mess?! I don’t think I’ve ever been in such a mess save maybe a paper mache exercise with a 5 yr old!! They are in the fridge now maybe the situation will improve?
Hey Kimber – yes, I do use my hands…and while the dough is soft, it shouldn’t be super sticky. Hmmm. Let me know what happens when it comes out of the fridge – did it set up better?
Can you tell me if the corn syrup can be easily omitted, or if there is a good substitute for it? I’m looking forward to making these for this holiday season!
You could try another liquid sweetener but corn syrup is the best option I’ve found for no color and also for texture.
I made this recipe and loved it. I cut it in half and still got about 40. I made the thin mint. I will be adding this to my cookie list for this year. Im always looking for something quick and easy. Thank you so much.
I can’t use coconut oil because I’m allergic to coconut is there a substitute I can use?
You can try shortening or another creamy solid oil
I made these and they came out wonderfully! Great recipe. I’ve definitely used it again.
Love it Mel! Your recipes are awesome. I did run into 1 problem though… my melted chocolate was not enough for the whole batch! I had to use melted milk chocolate chips I had on hand. Good, but not as good as the recommended chocolate. Should I use my chocolate more sparingly next time? Thanks!
Maybe a thinner coat next time…or just plan on more from the beginning. Different varieties of chocolate have different consistencies after melting which means some are thicker and don’t go quite as far as a thinner-melting chocolate, if that makes sense (some of that is how cool/warm the chocolate is while dipping, too).
Thanks! I’ll try that next time! Keep posting recipes!!!
I am going to use this recipe again! By the way I’m 12 and this is super easy to make! I used Christmas tree shaped cookie cutters instead of circles and they turned out great. Totally delicious!
I accidentally posted this twice.
That’s ok! Way to go, Camille!
This recipe made a lot of delicious peppermint patties. I am even going to use this recipe again! By the way I’m 12 and this is super easy to make!
I made these today and used a small piece of plastic plumbing fitting to cut out perfect circles. It worked perfect and if they got stuck I could gently push them out the other end and keep the perfect circle shape.
I am dipping them tomorrow along with some other Christmas treats. I have high hopes they will be amazing!
Hi,
I have a pretty dumb question. Do you melt the coconut oil first, or leave it solid? I’m new to the whole baking with coconut oil thing. I can’t wait to try these though!
Claire
I watched the video and the coconut oil was not melted. 🙂 Hope this helps! Happy Baking and Merry Christmas, Claire!
Hi Claire – I don’t melt it first.
I’m not sure why others are complaining about this recipe – I think they are easy and FANTASTIC. Best Christmas treat. I’ve been making them ever since you posted them and they are or favorites.
This is a great recipe!! The only thing I changed was that I added a little extra peppermint oil.
I was really excited to make these as I use to own a bakery! And I did try the recipe, but these are wayyy to complicated! Especially for people who just want to make an easy Christmas gift for friends…this should be down to 3 ingredients only, peppermint oil, 1 can of sweetened condensed milk, and icing sugar! That’s it, it’s way too much icing sugar and way to much time! You actually don’t need to let these dry, if you have peanut butter molds or other molds, just add the melted chocolate, freeze for a couple mins, take out, roll the peppermint patties in hand add to molds freeze for a couple more mins, and add chocolate to the top and freeze for a couple more mins…this did not take me anymore than an hour and a half Total start to finish…I was going to add a picture of them but I don’t see the attachment anywhere, it is nice to see the effort and I am happy you put them up! I just think it’s to much for a recipe that is so simple…
My dad loves peppermint patties so I made this for him for Christmas. Thank you so much! They turned out delicious.
There is a BIG mistake in this recipe. Mixed as directed, is has the consistency of powdered sugar. I doubled the amount of liquid ingredients. Not much improvement. Now I have spent my time and $ with a brick of white cement to show for it. I just looked at the video, and it there is only a small amount of powdered sugar in the bowl. I don’t know how anyone could leave this recipe as written any kind of positive review. I’m sure it is a typo and am guessing it should be ONE and 1/2 cups of powdered sugar, not SEVEN and 1/2.
Sorry this recipe didn’t work out for you, Tracy. The powdered sugar amount is correct in the recipe (and in the video – it may not look like 7 1/2 cups, but the bowl is large and the video shows the exact recipe being made). Were you able to sift the sugar? Also, if you have a kitchen scale, you can try measuring out 34 ounces of powdered sugar – it’s easy to overmeasure powdered sugar, and that may be the problem.
I made this recipe today and it came out perfect, just as written. Can’t wait to share them with family and friends!
Wondering if I would be able to cut this recipe in half? 50 is way too many for what I need.
Sure.
I made these today with the lard due to allergies, they turned out great. Had difficulty with the dipped patty sliding off the fork so changed to a cocktail fork and they slid off easier. They taste great. Now onto the Twixster cookies.
Is the amount of powdered sugar correct? I made this and it turned out hard as a rock. Other recipes I looked out don’t have this amount of sugar. This recipe was a bust for me, what a waste!
Yes, the powdered sugar amount is correct. Sorry they didn’t work out for you!
I’m sorry too. Wish I knew what I did wrong. Oh well, on to other recipes to try!
How long can they stay unrefrigerated? I wanted to give them as gifts.
As long as it isn’t overly warm, they are probably fine for a couple hours.
Hi Mel – dumb question on the recipe…is that 7 and 1/2 cups of powdered sugar or 7 -1/2 cups of powdered sugar??
It is 7 and 1/2 cups
Turned out excellent! Thank you.
Making these today while I’m home with a sick kiddo. I tried rolling into a log and using my Rada bread knife (which, by the way, you suggested I buy and I’ve never been happier with a purchase! I did wonder though if I was dulling it to cut the patties?). That method worked really well, although my type A personality questioned if it was okay to not have perfect circles. But then I thought, “who am I kidding? I’m not giving any away!” Last year I froze a batch at Christmas and they lasted me till May. Thank you for a winning recipe!
This recipe was a hit at my cookie swap.
I had a hard time keeping the chocolate melted fully, it kept clumping on me, but it still turned out great.
I also did another batch using raspberry emulsion instead of peppermint extract, and red food colouring to make the cream filling pink, they turned out AMAZING!
What a fun variation, Lynne!
Do they need to be refrigerated?
I think they taste best refrigerated, but they can stay at room temperature for a little while, too.
This is a great recipe! Worked perfectly and everyone loved them.
Could I use regular milk ? Or does it have to be evaporated milk ?
Evaporated milk is definitely the best for texture and flavor – but if you don’t have it, I’d suggest half and half as a sub.
Can you use heavy cream?
You can definitely experiment with subs for the evaporated milk but I’ve had the best luck using it.
Approximately how many patties do you get out of one recipe?
The yield is right above the recipe title – about 50 peppermint patties.
Do these freeze well? Looking to make them a few weeks before an event!
I think others have frozen them with good success.
I am allergic to coconut, is there a substitution that will work?
You could try shortening maybe?
I wanted the make there for Christmas but I am so afraid that If I freeze them the dark chocolate will be ruined and have white spots. I know recipe states you can freeze them but has anyone been successful with the mints still looking fresh?
I froze mine and they turned out great
I make these a lot and everybody loves them.
Oh my goodness. My daughter loves peppermint patties and my mother in law is gluten free…. This will be perfect for them both!!
My filling tastes like toothpaste. I used McCormick Peppermint Extract, and adding more to my filling doesn’t improve the taste. Has anyone else had this issue?
Add less next time
Has anyone made these using extract? I made the filling using McCormick Peppermint Extract and it tastes like toothpaste. I have added additional extract but it doesn’t seem to change/improve the taste. Any suggestions?
I would suggest (if you can) using a different brand of extract, or using oil instead.
Hi Mel,
How long would you say these keep for? Making them as gifts and don’t want to make too far in advance. Thanks.
Well covered, they should be fine up to a week (or frozen for even longer).
Hi Mel, I just made these. Delicious! However, the chocolate was too thick for dipping easily so I was basically frosting each one, almost as I would a cupcake. Otherwise, each one had waaayyy too much chocolate. It also took so long that I had to keep warming it up and the last few trays aren’t so pretty, but they are still yummy. I used Guittard chips. I’m wondering if I can try again with Lisa’s suggestion above, adding some oil or shortening while melting. Any other suggestions? Thanks for your wonderful site. It is my go to, for sure!!!
Sure, you could add a bit of shortening or butter to the chocolate and see if that helps.
I live in England but I only use Lindt chocolates when making any chocolate goodies as a lot of chocolate goes thick and clumpy
Try adding a little bit of flavorless oil that helps with my chocolate
I made these and rolled the dough into logs before refrigerating them. To cut them into patties, I used dental floss…worked great!!! Thanks for the recipes!!
Fabulous idea!
so smart! Thanks for the tip!
Hi!
What is the difference in taste or in the recipe when using coconut oil vs. shortening? I am worried that there will be a slight coconut taste.
Yes, there is a slight coconut taste if using unrefined coconut oil…but if using refined coconut oil, there shouldn’t be a noticeable coconut taste.
I bet if you roll into logs to slice using an electric knife may make the cuts smoother, but I haven’t tried it…
If subbing honey for corn syrup , are the amounts the same?
Yes, it should be.
Oh My Yumminess! I can’t wait to make these! I always keep a box of Junior Mints or some York Peppermint patties in the freezer. Need an easy no bake recipe for 10 dozen treats and this is the one I will use!
I think I’m going to try these this weekend. Do you think I could just roll dough into a cylindrical shape and slice it thin?
Could certainly try (although the dough is pretty soft).
OK great I’ll let you know how they come out 🙂
Can’t wait to try .
I would like to make these for Christmas gifts but am wondering how far in advance I could make these. Christmas is always a hetic time and anything I can do in advance is a sure bonus!
They can be made and dipped at least a week in advance…and the peppermint patties can be frozen, undipped (and even dipped) for months.
Excellent! Thanks! I’m very excited to make them!
Hi Mel, I just made these… they are FABULOUS but I only made half of them… do you think I could freeze one of the balls?
Yep!
If you have trouble with your chocolate not staying thin you should try adding 2 tablespoonfuls of vegetable shortening to the chocolate WHILE melting it. You could also try melting your chocolate in a small crock pot on low, then switch it to KEEP WARM while dipping your candies. Love the recipe, btw.
If you have trouble with your chocolate not staying think you should try adding 2 tablespoonfuls of vegetable shortening to the chocolate WHILE melting it. You could also try melting your chocolate in a small crock pot on low, then switch it to KEEP WARM while dipping your candies. Love the recipe, btw.
Hi Mel, I made these 2 nights ago and the filling is amazing. I ran into the same problem with dipping as others- when the chocolate is smooth it melts the patties and when it cools it is clumpy. After about 10 I just put the filling back in the freezer to try again another day. I use Ghirardelli semi-sweet chips. Any suggestions?
Hey Jessica – what brand of chocolate are you using? I haven’t had that happen so I’m wondering if the brand of chocolate matters (some chocolates melt better than others – I almost always use Ghirardelli chocolate). I know it sounds finicky but it’s also important that the chocolate be in that sweet spot for temperature – not too warm that it melts the patties but not cooled off so that it doesn’t coat well. Sorry these are causing you grief! Let me know if you have other questions or if I can help you…sometimes I think it would be helpful to have a FaceTime lifeline that I can actually see what people are doing. 🙂
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These turned out delicious but I am having trouble dipping them – I watched your video on dipping things in chocolate but mine are not working too well! It seems like maybe the chocolate is too thick so it globs up around the patty, but when I heat it back up and get it thinner, it immediately melts the patty. Any suggestions? P.S. I’m new to your blog and I love it! I’m constantly looking for new recipes 🙂
What brand of chocolate are you using – is it chips or bar chocolate?
Hi I live in England and can’t find corn syrup is there an alternative I can use thanks
Hi Kirsty – you might try googling for an alternative – I think I heard once that golden syrup can be used but I’m not sure.
i am speechless. seriously. LUV IT!!!!!!!!!!!!!1,000,000,000,000,0 likes from me!
Have you tried other extracts besides peppermint to make fruit flavored dipped chocolates?
I haven’t tried other extracts but it would probably work well.
Wow!I luv Peppermint!On the other hand I never have that much powdered sugar.Do you think I could find some thing else or just use table sugar?
-Wondering
I think powdered sugar is really important in this recipe – I’m not sure subbing a different type of sugar would work quite as well.
If you don’t have powdered sugar, you can actually blend granulated sugar in a blender to make the granules smaller and very much like powdered sugar. I used this method when I needed super fine sugar for macarons.
Has anyone tried to use Doterra peppermint oil in these?!? I don’t want to buy more from the store if I can use what I already have
Doterra is DEFINITELY perfect for these. Its used for cooking all the time
FAL, I made a batch of these with water in place of the evap milk, and they came out great. I didn’t miss it at all. Bonus, without the milk they are non-perishable — and therefore shelf stable. Win!
These look relatively easy and certainly not much in the way of ingredients to purchase…..we have a family member who cannot consume dairy product….would you kindly suggest a replacement for the evaporated milk that would work as well…thank you in advance.
These look great! Wondering about how critical the milk is, in part because we have one lactose-intolerant person in the family, and in part because I’d love if they could be stored at room temp rather than in the fridge (i.e. for packing as snacks or gifts). Thoughts?
Dan – Another reader commented who used coconut milk and she said they turned out great. Good luck!
Lovely and delicious.
An easier way to shape the patties is to treat the dough like a refrigerator cookie: instead of forming circles to be chilled, make logs of your preferred diameter and after chilling just slice into 1/4″ rounds. No waste (not that the scraps don’t get eaten) 🙂 and less cleanup too!
Does anyone know the nutritional information for these?
Wendy – Sorry, I don’t provide the nutritional info for my recipes. There are some great websites that calculate all of the calories, etc. out there. Good luck!
I would assume that it’s the same nutritional value as York’s, but then again I’m not entirely sure
My dough also turned out kinda crumbly . Should I mix it more?
Heidi and Mistie – if your dough is crumbly, I would suggest very gradually adding drops of water until it comes together.
my dough turned out kind of crumbly… wondering what to do
I made these to hand out for gifts but after trying them I wanted to keep them all for myself! I used dark chocolate chips for some and semisweet for others. Both were great, but we really loved the dark chocolate ones. I also used the size circle cutter you suggested, but I made some smaller ones also…perfectly bite-sized.
These are phenomenal tasting!
Another great recipe from Mel!
First off, these are incredible!! So easy to make and delicious. Thank you for sharing the recipe.
I made them twice and they were wonderful. Except this time my dough was extremely sticky… So much that i couldn’t even roll it out. What do you think I could do to fix the dough? I really don’t want to throw it out and start over.
Meg – could you try adding more powdered sugar?
I don’t know why i keep having problems with dough this season but I found it sticky and I wasn’t able to roll out and cut ( added more icing sugar, chilled in fridge) Anyways, although the dough wasn’t as easy as I hoped in the end it all worked out and they were very good. I made all the patties by hand and dipped quickly because the hot chocolate started to melt the dough and make it soft. They were a huge hit in my house and the kids were thrilled that they were homemade.
Made these, loved them!!!
Hi Mel. I just made these and they are fantastic. the recipe was so simple I was really amazed. I rember loving these as a teenager. These were so much nicer. My husband turned his nose up when i told him what I was making but after cutting them out and dipping in dark 70% chocolate he can’t get enough. Hearing my son’s friends say ‘She made these? From scratch?’ was very satisfying. I cut them out and kept them in the freezer on a tray lined with baking paper until I was ready to dip in chocolate. I just dipped the last tray now and am dropping them off as gifts this morning. I have to make another batch my husband said. I got 80 out of them. I measured the correct thickness and used a 2 inch cutter. I didn’t crush the candy on top. Also I found that if there is excess powdered sugar on them the chocolate won’t stick. Thanks for the recipe.
Do you think you could make “magic shell” chocolate or is that just overkill?
Peppermint Patties are my mom’s favorite! Thanks for this recipe; I think I will surprise her and make them. Her birthday is Christmas Eve 🙂
Awesome! I’m definitely going to make a batch and maybe make them heart or star-shaped! I’m going to try substituting brown rice syrup for corn syrup, but honey sounds like a good option too. Thanks, Mel!
they look yummy!
I thought that nothing could top those Andes cupcakes of yours, and now my mind is completely blown. I am obsessed with mint chocolate. cake, bark, ice cream, etc.
I’m trying to come up with something like the pumpkin roll, only chocolate cake roll with a dreamy creamy minty filling. But until I find that, these have been moved up to the top of my gotta-try-this-year list. I don’t care how many dog-walks it will take to undo the calories!
I’ve been making homemade pep. patties for years! I do 9 cups of powdered sugar, 1tsp of pepp. extract and 1 block of cream cheese. roll into balls, flatten, freeze to harden then dip like you do in the chocolate! 🙂
Gasp – Mel – these look so fun and pretty! One of my all-time favorite treats – I must try to make these myself this year!
1st – Thanks for changing the color on the Note section – I can read it! Woo-hoo! 2nd – this week I made your Double Chocolate M&M Cookies w/ chopped York Peppermint Patties instead of M&Ms – you must try! The patties need to be chopped rather small as they just melt as the cookie bakes, but the end result is heavenly. Now I will try them with Homemade Peppermint Patties!
You can substitute canned coconut milk for evaporated milk. Just did that and you can’t taste the coconut milk or oil. These are fabulous and I gag at peppermint desserts. Way to go Mel!!!
Great tip – my dairy allergic child thanks you!
Mel…absolutely LOVE your recipes. Question for this one…evaporated milk really grosses me out! I usually substitute it with cream or half and half. Which do you think would be appropriate for this recipe? Thanks!
Hey Sarah – I think either would sub just fine; personally, I’d probably go with half-and-half.
Peppermint patties are my favorite candy! I will have to try these for the holidays. Thanks!
I’m feeling very inspired to make these peppermint patties and the previous two recipes to give as Christmas gifts. Thanks for the great ideas.
Quick question- (these look amazing, by the way)- if I keep them refrigerated, how do I give them out as gifts? Do they melt together if I put them in a container? And do I tell the giftee to store them in the fridge? Just want to double check before I make these! 🙂
Michelle – they won’t melt out of the fridge unless it’s really hot – I think the recommendation to keep in the fridge is just based on the ingredient list and because they taste a lot better chilled (they aren’t great at room temperature/warm – they need that crisp chilling factor). If you give them as gifts, I would just include a note to store in the refrigerator. They’ll be fine for a bit outside of the fridge as you deliver, etc.
Mmm… peppermint patties… they’re on my recipe bucket list too. 🙂
YUM! These look much easier than I expected. I can’t wait to give them a try.
Pepper mint patties are prob my favorite store bought treat. I adore them! Can I use chocolate chips? Or do I need to get the bakers chocolate? I’m being so good so won’t make these for a while (4 pounds away from goal… Yay!) but I will make these! I prob will use honey instead of corn syrup though! So excited to try these!
Bri – I’m so proud of you. Way to go! I use chocolate chips for melting if they are good quality (like Ghirardelli or Guittard). I haven’t had the greatest luck melting other brands (Nestle and HErshey’s are hit and miss and sieze easily) so I’d recommend baking chocolate for the best melting results if you can’t find those brands of chocolate.
Made these today right after I saw your post! They are so yummy and not as difficult to make as I expected. Mine are not as perfectly shaped as yours, but they will still make my family happy!
Hi Mel, is there any chance that the evaporated milk could be substituted with something else?
These will be perfect for my grandmother. She loves peppermint. Thanks for the recipe!
Oh, and if you can find them add paramount crystals to your chocolate when you melt it. They give the finished chocolate that smooth shiny look. 🙂
I’ve been making those for years as well as whiskey marinated cherry cordials, turtles and english toffee and they are always a hit around Christmas.
Ooohhh! These sound amazing! You’ve just simplified some of my gifting! Thank you Mel for the super-duper ideas!
Hi Mel, can’t wait to try these!
Do I want my coconut oil in oil form or solid form? It is currently in solid form.
Thanks!
Jess – yep, I used it right from solid form (granted, my kitchen is right around 70 degrees so it wasn’t rock hard – kind of room temperature soft).
Those are so cute! They look so perfect! I’ve been looking for a good recipe for peppermint patties, but my husband is allergic to corn syrup. Any ideas? It makes candy a little tricky – storebought or homemade.
Sarah – great question, I actually think honey would make a good substitute. It will change the flavor slightly but should work. Good luck if you try it!
I use brown rice syrup to replace corn syrup!
I made homemade peppermint patties once and they were so good, I couldn’t believe it! When rolling out the mint dough, I was trimming and eating all the scraps!
These look amazing! I, too, have been meaning to make homemade peppermint patties for nearly a year now. So sad. Anyways. How many did this roughly make? If I’m going to gift them, I just need a rough estimate of how many I would get and how many batches I would need to do. Thanks Mel, you rock!
I love making homemade patties! These look great!
These little beauties look amazing. Is there another oil you could use in place of the coconut oil? Btw I live next door to your cousin Rob. Amy introduced me to your site a long time ago and I love it.
Hi Amy, you are so lucky! I’d love to live next to Rob and Amy…tell them hi for me! As for the peppermint patties, you could use shortening in place of the coconut oil.
Did you use bittersweet or semi sweet? Seems like the bittersweet would be better to balance the sweetness of the filling. Do you have a preference?
Momstarr, the first time I used semisweet and they were good but the second time I used bittersweet and I liked them better…but my kids liked the semisweet version best. So it probably boils down to preference but I’m guessing bittersweet would be right down your alley.
I love Peppermint Patties! Sadly, my children don’t, but that just means more for me! Thank you for sharing this homemade version. I love your Mom’s idea of keeping them in the freezer. That will make for cool, chocolate minty deliciousness!