Chocolate-Dipped Peppermint Patties at Home

Once you try these Homemade Peppermint Patties, you'll never want to buy them again. Each one has a creamy peppermint center that's chilled and then dipped in rich, melted chocolate. They're simple to make and absolutely delicious!

I've always loved chocolate and mint desserts. The cool freshness of mint paired with rich chocolate makes a satisfying treat, just like my homemade thin mints, mint chocolate cupcakes, or no bake mint chocolate pie, and it hits the spot every single time.

This homemade peppermint patties recipe is the ultimate year-round dessert. It's simple to make, needs just 7 ingredients, and makes the perfect after-dinner treat. Stored in the freezer, they keep for a year or more, if they last that long!

Ingredients You'll Need

Here are the ingredients for these easy homemade peppermint patties. The brands listed are my go-to picks, but feel free to use whatever you have on hand or can easily find nearby.

• Evaporated Milk. Don't mix this up with heavy cream or sweetened condensed milk. I used a 4-ounce can of Carnation evaporated milk, the smallest size I could find.
• Peppermint Extract. It's not the same as mint extract, which tastes like fresh mint. I used McCormick's brand, but any brand will do.
• Semi-Sweet Chocolate Chips. Milk chocolate doesn't work well with the peppermint filling, so go with semi-sweet. A quality brand like Ghirardelli, or Guittard if I'm willing to spend a little more, is ideal.
• Vegetable Shortening or Coconut Oil. Either one thins the chocolate nicely, but coconut oil adds a bit more shine once the chocolate sets. You won't taste any coconut.

For quantities and step-by-step instructions, see the recipe card below.

Ingredient Swaps

Dark Chocolate Chips. I've also used Ghirardelli's 72% dark chocolate baking chips in place of the semi-sweet, and they taste fantastic!

Paraffin Wax. Use it instead of shortening or coconut oil. It thins the chocolate beautifully, adds shine once the chocolate sets, and keeps the chocolate from melting if the patties sit out at room temperature. I still suggest keeping them chilled. I know it sounds odd, but it works well!

Step-by-Step Method

Here's a quick overview of how to make these copycat York peppermint patties. For the full printable recipe in US customary or metric measurements, scroll down to the recipe card.

Step 1. Mix the peppermint filling. A stand mixer or hand mixer makes quick work of the creamy peppermint filling. Beat the powdered sugar and softened unsalted butter together on low speed. Add the evaporated milk plus the peppermint and vanilla extracts (Images 1 and 2).

Step 2. Roll out and chill the filling. Dust a sheet of wax paper generously with powdered sugar, add the peppermint filling, sprinkle a little more powdered sugar on top, and cover with another sheet of wax paper. Roll it out to about 1/4-inch thick. Chill it in the freezer for 45 minutes to 1 hour.

Step 3. Cut out the rounds and freeze. Use a circle cookie cutter or something similar to cut out the rounds. A 1.5-inch cutter works best for me. Mine is from an 11-piece Ateco circle cookie cutter set. Freeze the rounds for another 20-30 minutes, and keep them frozen until you're ready to dip (Images 3 and 4).

Quick Tip: Once you've cut the rounds, there will be leftover filling. Repeat steps 2 and 3 until only a small amount is left. Shape that bit in your hand and freeze it with the rest of the rounds.

Step 4. Melt the chocolate. Add the chocolate chips and vegetable shortening (or coconut oil) to a medium or large microwave-safe bowl. Microwave on full power for 1 minute, then stir. Microwave again for 45 seconds to 1 minute, and stir once more (Images 5 and 6).

Step 5. Dip the rounds. Work as quickly as you can. Using a fork or candy-making tools, take a round and dip it into the melted chocolate. Lift it out, then tap the fork gently on the edge of the bowl a few times so the extra chocolate drips back in (Images 7 and 8). Set the patty on a wax paper-lined baking sheet. Repeat until every round is coated.

Step 6. Refrigerate or freeze. Pop them in the refrigerator or freezer for 15-20 minutes so the chocolate sets. Then enjoy! Store them in the refrigerator or, the better option, the freezer.

Quick Tip: Use any leftover chocolate to drizzle over the tops of the patties, or coat your favorite pretzels in it! A light dusting of cocoa powder on top works too.

Recommended Tools

You likely own most of the tools for these homemade peppermint patties already. Here are a few you may not have that I strongly recommend.

• Forks or Candy Dipping Tools. Dipping tools are nice, but forks do the job just as well. The candy dipping set I own is from Wilton.
• Circle Cookie Cutter. The recommended size is 1/4 inch. I use the 11-piece Ateco circle cookie cutter set.
• Wax Paper. It's perfect for rolling out the filling, lifting the rounds off, and finishing the patties after they've been dipped.
• Silicone Mat. I roll out the filling on my Tovolo silicone mat. The non-stick surface under the wax paper keeps everything from sliding around. It's also great for rolling out pie crust, like for my strawberry rhubarb pie or homemade apple pie!
• Paring Knife. Run it under hot water, dry it off, and trim away any extra hardened chocolate around the patties. You can do the same with the circle cookie cutter if you want a rounder edge.

Top Tips

Tip 1. Cold is Key. Keep the filling cold for as long as possible. I use the same approach for my chocolate covered peanut butter eggs and chocolate covered cookie dough hearts. Freezing the filling for 45 minutes to 1 hour makes it easier to cut the rounds, and several hours or, my favorite, overnight is even better. Freezing the rounds again for about 20-30 minutes after cutting them also helps them stay intact as you dip them into the melted chocolate.

Tip 2. Coat your Tools. Dust the wax paper with powdered sugar so the filling doesn't stick to everything as you roll it. It's also smart to coat your circle cutter with powdered sugar.

Tip 3. Set Up Your Dipping Station. Get your area ready before you dip the rounds into the melted chocolate. Having everything in place lets you move quickly through this step.

Set a wax paper-lined baking sheet beside the bowl where you'll dip the rounds. Keep a sheet or two of paper towels nearby to rest your fork on or wipe it off.

Recipe FAQs

What’s the best way to store homemade peppermint patties?

The best way to keep homemade peppermint patties fresh is to freeze them in an airtight container, with wax paper between the layers so they don't stick together.

What can I use to cut out peppermint patty rounds?

I suggest a small 1.5-inch round cookie cutter. Without one, roll the filling into 1-inch balls and flatten each to about 1/4 inch with the bottom of a glass. Dust the glass bottom with powdered sugar so the round doesn't stick to it.

What should I use to dip the peppermint patty rounds into the chocolate?

You can use a fork (or two, if needed) or candy-dipping tools. Dipping tools are nice, but if you only plan to use them for these patties, forks will work just fine.

How long do homemade peppermint patties last in the freezer?

Stored in the freezer, they last a year or sometimes longer. But they're so good they'll likely be gone long before then!

More Mint Chocolate Treats to Enjoy!

Love these homemade peppermint patties? Try these other mint chocolate treats from my kitchen!

If you make these Homemade Peppermint Patties or any other recipe on my website, I'd love for you to leave a star rating and share your thoughts in the comments below. Thanks for stopping by!