Homemade York Peppermint Patties

Copycat Homemade York Peppermint Patties are so easy to make with a rich dark chocolate coating over cool minty melt-in-your-mouth candy center that’s a perfectly sweet refreshing sensation.

A York Peppermint Patty is an easy to make DIY dark chocolate candy, and uses only 4 ingredients! It’s no bake and no cook. You’ll absolutely fall in love with this delicious sweetened mint candy recipe.

If you love homemade candy, be sure to check out my Sea Salt Caramel Bark and Old Fashioned Cream Caramels. They are two more candy recipes you’ll want in your recipe box.

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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Gift giving

These homemade peppermint patties are great for a Christmas cookie exchange. Tuck a few in around the other cookies and people will go nuts for them!

But don’t stop there! They’re great for any season, holiday, or event.

Place them in Valentine’s day gift bags, Easter baskets, Halloween candy, work potluck celebrations, wedding favors, or just for snacking on while at home.

I know you’re going to love this easy-to-make Peppermint pattie recipe.

If you’re looking for a healthy peppermint patty recipe, I’ve got one of those too.

How to make

This creamy peppermint patty recipe is good fun and surprisingly easy to make at home.

Be sure to scroll down to the printable recipe card for full instructions and ingredient amounts.

These candy treats are super easy.

In fact, the instructions are this: Just mix. No cooking. Just mix all the filling ingredients together by hand or with a stand mixer or a hand mixer.

Then, shape to desired shape.

Dip ‘em in chocolate after they have dried. That’s really it.

For those of you that want more detail, here ya go:

Cream the butter (softened butter, not melted butter) and corn syrup together. Mix in the peppermint extract, food coloring if using, and pinch of salt.

Add the confectioners’ sugar, one cup at a time. Beat on low until incorporated to keep the powdered sugar from flying all over. Then, beat on medium-high speed until the mixture is smooth and creamy.

Powdered sugar doesn’t always measure the same person to person, depending on how it’s packed, the age of the sugar, and how it’s stored. That’s why there’s a range of cups to add. You want a smooth and not sticky dough. One that holds its shape. If your dough is gummy, you want more sugar.

Knead with your hands to incorporate any last bits of sugar or dough.

Shape the dough

While you work, keep the bowl loosely covered in plastic wrap to prevent them from drying out.

Line the counter with parchment paper so they don’t stick to the counter, and you won’t have to dust the counter with more powdered sugar.

Using a cookie dough scoop, make small balls of dough. Flatten the dough ball with the bottom of a glass that’s been dipped in powdered sugar, or with the palm of your hand that’s been dusted in powdered sugar to prevent sticking.

Place the shaped candies on a cookie sheet lined with parchment paper, and allow the candies to dry at room temperature, uncovered, overnight.

Once the candies have set, melt the chocolate either in the microwave, or in a double boiler.

Once the chocolate is melted, dip the patties into the chocolate, tapping on the side to get excess off. I like using the fork dip method- place the patty on a fork and this prevents your fingers from getting covered in chocolate.

Place them in the refrigerator for an additional 30 minutes to set.

Store the peppermint patties, layered between parchment or wax paper, in an airtight container at room temperature for up to 2 weeks.

Refrigerate up to 1 month. For longer storage, store in freezer up to 2 months.  

How to melt chocolate

Melt chocolate carefully. Overheating or addition of moisture may cause chocolate to thicken and burn.

Double boiler: break chocolate into small pieces and place in top pan of double boiler over hot, but not boiling water. You may also use a glass or metal mixing bowl on top of a saucepan ½ full with water.  Allow chocolate to melt, stirring occasionally.

Microwave: Break or chop chocolate into smaller pieces. Using a microwave safe bowl, place chocolate in microwave at medium power for 1 to 1 & ½ minutes. Remove and stir. If not melted, return to microwave and repeat stirring every 30 seconds, as scorching can occur. When small lumps remain, remove and continue to stir to complete melting.

If you prefer to temper the chocolate follow the instructions here.

And yes, of course you can use milk chocolate or white chocolate if you prefer!

And for another chocolate dipped minty treat, check out my Chocolate Peppermint Pretzels.

Are you a chocolate mint lover?

Mint and chocolate might just be the best flavor combination ever. Be sure to check out my Chocolate mint rugelach, Peppermint S’mores, Peppermint brownie sandwich cookies, Chocolate peppermint pretzels, and Mint chocolate Greek yogurt muffins.

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