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) but I’ve always thought they’d be a bit fussy to make (read: not worth it when the store bought variety will do just fine) so I put it off until just recently.

Homemade Peppermint Patties

You’d think I’d learn my lesson by now: homemade is always better. Actually scratch that. Homemade is usually better. I once tried to make yellow mustard. It was revolting. But these peppermint patties? Definitely not revolting.

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.

Homemade Peppermint Patties

I was surprised, actually, that the boys loved them so much since I was a little heavy-handed with the peppermint. Apparently spicy mint filling enrobed in dark chocolate is kid-approved in this house.

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).

Homemade Peppermint Patties

To package these, I stuffed a square of parchment into the bottom and up the sides of a cute tin bucket, filled it up with peppermint patties and tied the handle with a bit of twine (that I referenced here; I told you I use it for everything). 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 Patties

One Year Ago:Β Chocolate Shortbread Fingers
Two Years Ago:Β Chile Lime Popcorn
Three Years Ago:Β Root Beer Float Fudge

Homemade Peppermint Patties

Yield: Makes about 50 peppermint patties

Homemade Peppermint Patties

The recipe calls for either food-grade peppermint essential oil or mint extract. In either case, you'll want to add more of either if needed - so taste the filling before rolling, cutting and dipping. I used about 1/4 teaspoon peppermint oil initially but ended up adding a few more drops for a more potent peppermint taste. I haven't tried this yet but I think it would be absolutely delightful to add a touch of peppermint to the chocolate, too.

Here's a quick video tip on tempering/melting chocolate and another on dipping things in chocolate like a pro.

FYI: My preferred brand of chocolate is Ghirardelli.


  • 7 1/2 cups powdered sugar, sifted
  • 1/3 cup evaporated milk
  • 1/3 cup light corn syrup
  • 3 tablespoons extra-virgin or refined coconut oil
  • 1/4 teaspoon food-grade peppermint essential oil or 1 teaspoon peppermint extract (see note)
  • 1 1/2 pounds bittersweet or semisweet baking chocolate, chopped
  • Crushed peppermint candies for sprinkling, optional


  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. Sprinkle the dipped patties with crushed mints, if using. Let the chocolate set, about an hour. Store patties in the refrigerator.

Recipe Source: adapted from Cuisine at Home December 2013 (used coconut oil instead of shortening)

101 Responses to Homemade Peppermint Patties

  1. arge says:

    I make these a lot and everybody loves them.

  2. Ashley says:

    Oh my goodness. My daughter loves peppermint patties and my mother in law is gluten free…. This will be perfect for them both!!

  3. OKcookie says:

    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?

  4. Oklahoma says:

    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?

  5. Audrey says:

    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.

  6. Erin says:

    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!!!

  7. Lori says:

    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!!

  8. j says:

    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.

    • Mel says:

      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.

  9. Barb says:

    I bet if you roll into logs to slice using an electric knife may make the cuts smoother, but I haven’t tried it…

  10. Kimberly says:

    If subbing honey for corn syrup , are the amounts the same?

  11. Kirstin says:

    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!

  12. Debbie says:

    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?

  13. Clair says:

    Can’t wait to try .

  14. Kim says:

    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!

  15. Alison says:

    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?

  16. Lisa Brooks says:

    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.

  17. Lisa Brooks says:

    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.

  18. Jessica G says:

    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?

    • Mel says:

      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. πŸ™‚

  19. Lori Fraser says:

    DōTERRA essential oils peppermint is food grade. 100% certified pure theraputic grade, and delicious! Check out this link for more thorough information on it and many other food grade oils http://www.mydoterra.com/lorifraser

  20. MJAlexander says:

    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 πŸ™‚

  21. Kirsty says:

    Hi I live in England and can’t find corn syrup is there an alternative I can use thanks

  22. speechless says:

    i am speechless. seriously. LUV IT!!!!!!!!!!!!!1,000,000,000,000,0 likes from me!

  23. celest8 says:

    Have you tried other extracts besides peppermint to make fruit flavored dipped chocolates?

  24. molly says:

    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?

    • Mel says:

      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.

  25. Kattie Earl says:

    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

  26. Dan says:

    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!

  27. FAL says:

    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.

  28. Dan says:

    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?

  29. Audrey says:

    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) πŸ™‚ and less cleanup too!

  30. Wendy says:

    Does anyone know the nutritional information for these?

    • Mel says:

      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!

    • Anonymous says:

      I would assume that it’s the same nutritional value as York’s, but then again I’m not entirely sure

  31. Heidi says:

    My dough also turned out kinda crumbly . Should I mix it more?

  32. mistie says:

    my dough turned out kind of crumbly… wondering what to do

  33. Carrie H. says:

    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!

  34. meg says:

    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.

  35. barb says:

    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.

  36. Erica William says:

    Made these, loved them!!!

  37. lynda Mcinlay says:

    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.

  38. Kari says:

    Do you think you could make “magic shell” chocolate or is that just overkill?

  39. Robin says:

    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 πŸ™‚

  40. Sylvie says:

    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!

  41. Dina says:

    they look yummy!

  42. bluebaker says:

    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!

  43. Melanie says:

    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! πŸ™‚

  44. Jess says:

    Gasp – Mel – these look so fun and pretty! One of my all-time favorite treats – I must try to make these myself this year!

  45. jane says:

    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!

  46. Auburn says:

    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!!!

  47. Sarah says:

    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!

  48. Rebecca says:

    Peppermint patties are my favorite candy! I will have to try these for the holidays. Thanks!

  49. Louise E. says:

    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.

  50. Michelle says:

    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! πŸ™‚

    • Mel says:

      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.

  51. Mmm… peppermint patties… they’re on my recipe bucket list too. πŸ™‚

  52. YUM! These look much easier than I expected. I can’t wait to give them a try.

  53. Bri says:

    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!

    • Mel says:

      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.

  54. ashley says:

    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!

  55. L says:

    Hi Mel, is there any chance that the evaporated milk could be substituted with something else?

  56. Jenn in AZ says:

    These will be perfect for my grandmother. She loves peppermint. Thanks for the recipe!

  57. Scott C says:

    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. πŸ™‚

  58. Scott C says:

    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.

  59. Whitney says:

    Ooohhh! These sound amazing! You’ve just simplified some of my gifting! Thank you Mel for the super-duper ideas!

  60. Jess says:

    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.

    • Mel says:

      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).

  61. Sarah says:

    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.

  62. 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!

  63. Chantel F says:

    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!

  64. I love making homemade patties! These look great!

  65. Amy says:

    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.

    • Mel says:

      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.

  66. Momstarr says:

    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?

    • Mel says:

      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.

  67. Kim in MD says:

    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!

Leave a Reply

Your email address will not be published. Required fields are marked *