Homemade peppermint patties follow a straightforward formula that relies on pantry ingredients rather than boiling sugar or using a candy thermometer. Sweetened condensed milk provides a thick, sweet base; powdered sugar turns that base into a moldable “dough”; and peppermint extract delivers the clean, cool mint flavor associated with store‑bought patties.
The mixture is kneaded until it reaches a play‑dough‑like consistency that doesn’t stick to your hands, then rolled out and cut into rounds, or rolled into balls and flattened. Once the peppermint centers are firm from chilling, they’re dipped in melted chocolate or chocolate almond bark, creating that signature contrast between the crisp snap of the shell and the soft, creamy mint interior.
Because the method is simple and the dough is forgiving, peppermint patties are a popular holiday candy project. They can be made days ahead, decorated with sprinkles or crushed candy canes, and packaged as edible gifts. The same base recipe can also be pressed into different seasonal shapes with cookie cutters, making them adaptable beyond the traditional round discs.
Equipment
- Large mixing bowl for combining sweetened condensed milk, peppermint extract, and powdered sugar.
- Hand mixer or stand mixer (paddle attachment) to bring the peppermint dough together quickly.
- Rubber spatula for scraping the bowl and helping knead in the last of the sugar.
- Measuring cups and spoons for the condensed milk, extracts, and sugar.
- Rolling pin and small round cookie cutter (about 1–1½ inches) if you prefer cut‑out patties instead of hand‑rolled discs.
- Parchment paper or wax paper–lined baking sheets to hold the patties while they chill and after dipping.
- Forks or candy‑dipping tools for coating the patties in melted chocolate and tapping off excess.
- Microwave‑safe bowl for melting chocolate or chocolate almond bark with a bit of oil.
- Refrigerator space to firm up the peppermint centers and set the chocolate coating.
Ingredients
For the peppermint centers:
- ¾ cup (about 180 ml) sweetened condensed milk
- 1½ teaspoons peppermint extract (use pure peppermint, not spearmint)
- ½ teaspoon vanilla extract (optional, rounds out the flavor)
- 4 cups (about 480 g) powdered sugar, plus extra for dusting work surface or your hands
- Pinch of fine salt, optional but helps balance sweetness
For the chocolate coating:
- 1 pound (about 450 g) chocolate almond bark or chocolate candy coating (or about 3 cups semisweet or dark chocolate chips)
- 1–2 tablespoons vegetable oil or coconut oil, only if needed to thin melted chocolate for smoother dipping
Optional decorations:
- Crushed candy canes or peppermint candies for sprinkling on wet chocolate
- Holiday sprinkles or flaky sea salt for a decorative finish
Instructions and steps
Peppermint patties begin with the filling. In a large mixing bowl, sweetened condensed milk and peppermint extract are combined, along with vanilla extract and a pinch of salt if using. Using a hand mixer or stand mixer on low, the liquids are beaten together until the extracts are evenly dispersed through the condensed milk. This ensures the peppermint flavor is uniform in every bite.
Next, powdered sugar is added gradually. Most recipes call for adding about half of the powdered sugar at first and beating on low until it disappears into the mixture, then adding the remaining sugar in increments until a thick dough forms.
As more sugar goes in, the mixture transitions from glossy and sticky to an opaque, stiff dough that pulls away from the sides of the bowl. At the end, the dough should be firm, pliable, and only very slightly tacky—similar to play dough—and should not stick to your fingers when pinched. If it still feels soft or sticky, additional powdered sugar is added a tablespoon at a time until the right texture is reached.
Once the peppermint dough is formed, some recipes recommend chilling it briefly to make it easier to roll or cut, while others move directly to shaping. For rolled‑and‑cut patties, a clean work surface is lightly dusted with powdered sugar, and the dough is placed on top and sprinkled with a bit more sugar to prevent sticking.
A rolling pin is used to roll the dough out to about ¼ inch thickness. A small round cutter (anything from a 1‑inch medicine cup to a cookie cutter) is then used to punch out circles from the dough, which are transferred to a parchment‑lined baking sheet. Scraps are gathered, re‑rolled, and cut again until all the dough is used.
If you prefer hand‑formed patties, pieces of dough are pinched off, rolled into balls between the palms, and then gently flattened into discs about 1½ inches wide and ¼ inch thick, placing them on a parchment‑lined baking sheet as you go. Dusting your hands lightly with powdered sugar helps prevent sticking while rolling and flattening.
Once all the centers are shaped, the baking sheet is placed in the refrigerator to chill the patties for at least 30–60 minutes, or until they are firm and easy to pick up without deforming. Some recipes suggest placing them in the freezer for 15–20 minutes instead, which speeds up the chilling and makes them extra sturdy for dipping. This chilling step is important because it keeps the centers from melting or losing their shape when they hit the warm chocolate.
While the patties chill, the chocolate coating is prepared. Chocolate almond bark, candy melts, or chocolate chips and oil are placed in a microwave‑safe bowl and heated in 20–30 second bursts at 50% power, stirring well between each burst until melted and smooth.
Using lower power and stirring frequently helps prevent scorching and keeps the chocolate fluid. If the melted chocolate seems too thick for dipping, a little more oil can be stirred in to thin it slightly.
To dip the patties, a few chilled centers are removed from the fridge at a time so they stay firm. One patty is dropped into the melted chocolate, then lifted with a fork, turning it to ensure it’s fully coated.
The fork is tapped gently against the side of the bowl to let excess chocolate drip off, then the coated patty is slid onto a parchment‑lined baking sheet to set. Working in small batches like this helps keep the chocolate warm and the patties cold, which leads to cleaner coatings.
If you’d like to decorate the patties, crushed candy canes, crushed peppermint candies, sprinkles, or a drizzle of contrasting chocolate can be added immediately after each patty is dipped, while the chocolate is still wet. This not only looks festive but also signals the peppermint flavor inside.
Once all of the patties are dipped and garnished, the tray is left at room temperature until the chocolate firms up, or it is placed in the refrigerator to speed up setting.
When the chocolate is completely hardened and dry, the peppermint patties can be transferred to an airtight container, with parchment between layers if needed, and stored in the refrigerator. They keep well for at least a week chilled, and many people enjoy them straight from the fridge or freezer for extra coolness.
Variations
Homemade peppermint patties can be easily customized while keeping the core structure of sweetened condensed milk, powdered sugar, peppermint extract, and chocolate. Some recipes add a small quantity of softened cream cheese or butter to the filling, which creates an even creamier, slightly tangier center.
These versions can taste more like a cream cheese mint crossed with a peppermint patty and may be rolled in sugar and flattened with a fork instead of dipped in chocolate.
The intensity of peppermint flavor is another adjustable element. Using more or less peppermint extract lets you choose between a gently minty patty and one with a strong, bracing mint punch. A touch of vanilla extract softens the sharpness of the mint and can help mimic the flavor balance of commercial patties.
Chocolate type also changes the personality of the candy. Dark or semisweet chocolate gives the classic York‑style flavor, balancing the sweet filling with slight bitterness.
Milk chocolate yields a sweeter overall patty, more like a candy‑bar treat. White chocolate can be used for coating if you want a snowy, all‑white peppermint candy, though many bakers keep at least some dark chocolate drizzle or decoration to signal chocolate flavor.
For holiday flair, some recipes press the peppermint dough into a thicker sheet and cut out seasonal shapes—trees, hearts, eggs, or stars—before chilling and dipping, turning the patties into themed candies for Christmas, Valentine’s Day, or other celebrations. Crushed candy canes sprinkled on top of the chocolate are especially popular at Christmas and add crunch as well as visual appeal.
There are even dairy‑free versions that substitute sweetened condensed coconut milk for regular condensed milk and use dairy‑free chocolate chips, which results in a similar texture and flavor but is suitable for those avoiding dairy.
No matter how they’re tweaked, the heart of the recipe remains the same: a sweet, peppermint‑infused cream center, formed into discs, chilled, and dipped in chocolate to create cool, smooth peppermint patties that rival or surpass the store‑bought kind.