Homemade Peppermint Patties
Ginny McMeans
Published:
December 9, 2019
Last Modified:
May 8, 2024
Homemade Peppermint Patties are a melt-in-your-mouth treat that is also so simple to make with only a handful of ingredients. A York Peppermint Patty recipe with no preservatives or additives.
Why Homemade Peppermint Patties?
They are so delicious, and they don’t contain corn syrup, butter, and all the artificial flavors and preservatives you want to avoid.
I tried initially to make them very healthy, but I also wanted it to taste just like the original. So I settled for something in the middle.
You won’t be disappointed because these patties are super creamy and smooth with those refreshing mint chocolate flavors. Just like the classic store-bought version.
Peppermint Patties York style!
Of course, it’s still candy, so enjoy them in moderation. You can control yourself anyway. Right?
Thank goodness they keep in the fridge well and also freeze quickly. The problem is that they taste good right out of the freezer, so you still have to use some control.
They are also one of the easiest things to make, with ingredients you probably already have in your kitchen.
Peppermint Chocolate is for Everyone!
As a child, I can remember going to the movies with my mom and we would always, both, get the mints. It was either Junior Mints or York Peppermint Patties.
Never in my life did I think, in the future, I would be making Homemade Peppermint Patties or that it was even possible.
We had a lot in common, but by all means, our love for mints, the best candy ever, was the best-tasting bond.
When I was trying to think of my next new recipe, Homemade Peppermint Patties seemed like a no-brainer.
In my opinion, it is also one of those special treats that are meant to be shared.
Peppermint Patty Recipe Ingredients
There are only four of them!
- Organic Powdered Sugar – is the sweetener that is exactly the sugar that is needed.
- Coconut oil – makes the mixture smooth and creamy. It replaces butter in the classic Peppermint Patties recipe. Some of it is also used for thinning the chocolate.
- Peppermint Extract – is added for peppermint flavors.
- Chocolate – coats the mint patties in a nice contrasting flavor of, well, chocolate. I use semi-sweet chocolate but feel free to go for your favorite one.
How to Make Homemade Peppermint Patties
- If your coconut oil is solid – melt for a few seconds in the microwave and let cool. You really only have to melt the coconut oil halfway or so. It will be hot enough to melt the rest of the oil as it is sitting.
- Sift the powdered sugar (confectioners’ sugar) into a large bowl. It will make sure the mints are smooth.
- Add the 1/4 cup melted oil and the peppermint extract.
- Mix with a Hand Mixer until smooth.
- Put in the freezer for about 1/2 hour or so until it hardens a bit.
- It will scoop out perfectly with a small One Tablespoon Scoop. If you don’t have one, you can take out chunks with a tablespoon.
- Smash the balls into rounds and put them back into the freezer to harden.
- They can even be frozen solid. If you plan to leave the patties in the freezer overnight – cover them.
Chocolate Covered Coating!
- Lay a piece of parchment paper on a cookie sheet and set it aside.
- Melt the chocolate in the microwave until just melted. Stir a couple of times while heating. You can burn the chocolate, so watch it.
- Stir in 1 Tablespoon of extra oil to thin the chocolate a bit.
- Take the mint rounds out of the freezer.
- I have tried three different ways to get the chocolate on the mints, and the method below is the easiest and neatest way to accomplish a beautiful look.
- Hold the mint with your fingers and dip more than halfway into the chocolate. Hold the mint at an angle to go deeper into the chocolate.
- Let extra chocolate drip off (you can shake it a little) and place it on the parchment paper. There will still be some mint showing.
- Keep dipping each mint as described above. Place the cookie sheet with the half-dipped candies in the fridge for about 15 minutes.
- You may need to zap the dipping chocolate to get it thin enough for dipping again.
- Now dip the other half of the candies and place them back on the parchment paper.
- Put back in the fridge to harden completely.
There you have it – beautiful peppermint patties.
The surprising thing about this Peppermint Patty Recipe is that it mimics York’s firmer mint when stored in the fridge but becomes just like the creamier Junior Mint when left out in a dish.
You get to choose your favorite texture. Or go for both!
Homemade Peppermint Patties
Ingredients
- 2 cup Powdered Sugar – organic
- 1/4 cup coconut oil
- 4 teaspoons Peppermint Extract
- 2 cups chocolate of your choice for dipping. I used semi sweet chocolate.
- 2 tablespoon extra of coconut oil to mix in with the chocolate.
Instructions
- If your coconut oil is solid – melt for a few seconds in the microwave and let cool. You really only have to melt the coconut oil halfway or so. It will be hot enough to melt the rest of the oil as it is sitting.
- Sift the powdered sugar (confectioners sugar) into a large bowl. This will make sure the mints are smooth.
- Add the 1/4 cup melted oil and the peppermint extract.
- Mix with a Hand Mixer until smooth.
- Put in the freezer for about 1/2 hour or so until it hardens a bit.
- It will scoop out perfectly with a small One Tablespoon Scoop If you don’t have one you can take out chunks with a tablespoon.
- Smash the balls into rounds and put them back into the freezer to harden.
- They can even be frozen solid. If you plan to leave them in the freezer overnight – cover them.
- Lay a piece of parchment paper on a cookie sheet and set aside.
- Melt the chocolate in the microwave until just melted. Stir a couple of times while heating. You can burn the chocolate so watch it.
- Stir in the 1 Tablespoon of extra oil for thinning the chocolate a bit.
- Take the mint rounds out of the freezer.
- I have tried three different ways to get the chocolate on the mints and the method below is the easiest and neatest way to accomplish a nice look.
- Hold the mint with your fingers and dip more than halfway into the chocolate. Hold the mint at an angle to get it deeper in the chocolate.
- Let extra chocolate drip off (you can shake it a little) and place on the parchment paper. There will still be some mint showing.
- Keep dipping each mint as described above. Place the cookie sheet with the half dipped candies in the fridge for about 15 minutes.
- You may need to zap the dipping chocolate to get it thin enough for dipping again.
- Now dip the other half of the candies and place back on the parchment paper.
- Put back in the fridge to harden completely.
Notes
Nutrition
37 responses to “Homemade Peppermint Patties”
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I attempted to make these but after being in the freezer for 1/2 hr it is frozen solid. I will leave it out to soften but I wonder what I did wrong?
Any suggestions?Thanks
Christine
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Hi Christine! I am so glad you are making these mints. I really don’ t think you did anything wrong. I bet our freezers are set at different temps. I will fix my recipe directions to say 15 to 30 minutes. Thanks for bringing this to my attention. Ginny
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Is there a suitable alternative for the coconut oil? I know a few people who are allergic to coconut.
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Hi Greg, you can substitute any oil that you like. It may harden at a different rate but it will still work and taste very good.
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Hi! Tried these and they are fabulous! One question, how did you get 4-5 dozen out of this recipe? I barely scraped out one dozen. What did I do wrong? Happy New Year!
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Oh my gosh Nicki, that is so funny. I guess my candies were smaller and I can remember putting them in multiple containers. Now I have to go back and look at my original scribbles on the notes and see if I read my writing wrong. Maybe it was 1 to 2 dozen. Haha. I will change the recipe qty. when I check it out.
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You were right Nicki! I got that off of the page next to them for my truffles recipe. I even said the serving size was 2 truffles. I changed it to mints and 1 to 2 dozen. Thanks for the heads up.
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Thanks for checking that out for me Ginny! Regardless of the amount, they are dangerously delicious! Thanks for another winner!
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Ha! Leave it to me! You are very welcome too. It is my pleasure.
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2 suggestions…….
1. Use chopsticks to dip them in the chocolate
2. Roll them into dime sized balls.-
These look really delicious and super easy to make! I’m suprised that I actually have all of the ingredients on hand right now!
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Making these for a christmas party and thought it’d be deelish to add chopped candy cane to the top of the chocolate before it sets up. Also, I had a really hard time managing the cold/frozen mint filling so I softened it back up and put it in a sandwich bag w/ the tip cut off and squeezed the filling into circles on the waxed paper, worked great, less waiting. Great recipe, thanks for sharing!
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That would look really good to 🙂
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That would really make it neater too Alix. Love the peppermint on top.
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Hello, but these are not vegan due to the chocolate. Do you have a recommendation of a chocolate product that can be used that is vegan?? Thank you.
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Yes Janet, I only have vegan food on my blog. Thank goodness, nowadays, there are many vegan chocolates to choose from. Not too long ago this was not the case. Enjoy Life is the most accessible right now. They even have it in our Safeway.
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Dark chocolate is vegan right????
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Yes, that’s right but there are also many more chocolates in the markets now that are vegan. Enjoy Life is a good one. If you click on the link over the words semi sweet chocolate, in the ingredients, it will take you to Amazon so you can see what it looks like.
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I have made these a couple of times and they are delicious, albeit messy. Mine come out in different shapes and sizes, but still taste fantastic. Trying again today in silicone with a different process, but same ingredients. Vegan in the Freezer, you are awesome !
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You’re the one that’s awesome Beth 🙂 I think the silicone holder is a brilliant idea. Please let me know how they come out of that.
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You can refreeze them if it has been thawed in the refrigerator and not left out for a while. An extra safety step.
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One of my favorite childhood treats too. Never thought of making them at home. Thanks for the recipe! -
Love the idea of using real ingredients to make them at home!
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Definitely making these . Thank you for sharing !
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Peppermint patties are one of my favorites and I don’t know why I never thought to make them homemade!? You make it look so simple! I can’t wait to try this!
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I love peppermint filled chocolate, we don’t have those brands in the UK but I had a fry’s peppermint cream bar today. These would make amazing Christmas presents! -
Making these tonight! It got late so I rolled up the parchment paper with the pressed “dough” circles on it and put them in the freezer. Will add the chocolate tomorrow! Hope they will be ok with the way I’ve stowed them in the freezer! And my husband cannot have any milk products (the chocolate has milkfat ??) so I will try this with a coconut oil, cacao powder and stevia recipe he found, to dip his peppermints in ?-
Yes, you need to use dairy free semi sweet chocolate Korin. Enjoylife is one but most grocery stores have some variety now. Good luck and thanks so much for your support.
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These are so good! I always keep a stash in the freezer! I love a good peppermint patty after dinner. -
Can I use organic peppermint flavor? Its sunflower oil and peppermint oil
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Yes, you sure can Caine. It’s just for the flavor.
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Had a tried and true recipe before we went vegan and was disappointed I couldn’t make these anymore for my hubby but then I came across this recipe and it saved the day!!! Super yummy and easy to make!! I love it!! Thank you very much!-
You are welcome Kati! I’m so glad you found this recipe and thanks for your great feedback. P.S. I love them too 🙂
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I would like make this recipe using Lakanto Powdered sugar. Has anyone tried to substitute it for the regular organic sugar?
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I think you need to use half the amount of the powdered sugar measurement as a sweetener. Only because it’s so sweet. That means the candy would be too wet to set. I’m not sure how to solve this dilemma. If you half the oil then it would be too sweet again. I’m just not sure if Lakanto sugar would work.
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I found I needed twice the amount of coconut oil to get a good texture that wasn’t way too dry. Also I won’t put them in the freezer again before trying to make the patties. After just 10 minutes in the freezer it was way too hard and dry to work with. Had to put them in the microwave for 10 seconds and then it was fine. I dipped them in a mix of semisweet and unsweetened chocolate and they were awesome. Just the right amount of peppermint.
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Really good!! peppermint patties but my actual experience was different than the instructions. The instructions say to mix the powdered sugar, oil and peppermint until smooth, but it never got to a smooth texture. Instead, it was pea-size chunks, which was not a problem because I was still able to form them into smooth patties by hand. And to measure the scoop of that powedered sugar mixture that you use to make the patties, the instructions say to use a tablespoon and that the recipe yields 32 patties. I halved each of those tablespoon scoops and it made 33 patties, so it’s 1/2Tbsp, not a whold Tbsp. And finally, when I melted the semi sweet chocolate chips, I started with just 1 cup (not 2), and it was plenty. I used a measuring cup so the chocolate would have sufficient depth for dipping. The recipe does not say how to melt chocolate chips in the microwave, which is to start with 30 seconds, stir, 20 seconds, stir, and then, if it’s not melted completely, only 15 seconds & stir as many times as you need to get it melted. My family and friends all LOVED these mints.
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