These homemade peppermint patties are a fun, festive way to enjoy a classic candy without the long ingredient list. With just four simple ingredients–sweetened condensed milk, powdered sugar, peppermint extract, and chocolate–I can make my own homemade York peppermint patties that taste even better than the originals. They’re soft, minty, and perfect for gifting, holiday parties, or anytime I’m craving chocolate mint candy.
4-Ingredient Chocolate Peppermint Patties
My 4-ingredient peppermint patties are so simple to make and have the perfect balance between creamy peppermint filling and a smooth chocolate coating. The filling is easy to mix and firm up, while the dark chocolate gives a glossy, satisfying finish.
While you can certainly enjoy these chocolate peppermint patties year-round (I surely do!), I find they taste best around the holiday season. I usually find myself craving minty treats this time of year, and these Christmas peppermint patties are perfect for gifting!
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The Secret to Perfect Peppermint Texture
These homemade peppermint patties can turn out too soft or crumbly if rushed. I’ve found that the key is giving the filling a short air-dry period before shaping and dipping. This allows the sugar to firm up slightly, making the patties easy to handle, preventing cracks in the chocolate, and achieving that classic, melt-in-your-mouth texture.
Homemade Peppermint Patties Recipe
Equipment
- Kitchen Scale (optional)
- Stand Mixer
Ingredients
- ¾ cup sweetened condensed milk
- 2 teaspoons peppermint extract
- 4 cups powdered sugar
- 24 ounces dark melting chocolate
Instructions
- In a large mixing bowl, using a hand mixer, beat together the sweetened condensed milk, extract, and half of the powdered sugar.¾ cup sweetened condensed milk, 2 teaspoons peppermint extract, 4 cups powdered sugar
- Once it becomes a paste, add in the remaining powdered sugar. Continue beating together until it is no longer wet. It will thicken and become a stiff dough. It should be completely dry without being sticky.
- Spoon a tablespoon of filling and roll into a ball. Place each ball onto parchment paper, and then press down to shape into a round patty, about ¼-inch in thickness.
- Allow the patties to sit at room temperature to dry out, for 2-3 hours.
- Once the patties are done drying, in a medium bowl, microwave half of the dark chocolate for about 90 seconds. Stir the chocolate until it is smooth and creamy. If the chocolate is not completely melted, return the bowl to the microwave and add an additional 30 seconds as needed.24 ounces dark melting chocolate
- Using a fork, dip the patties, one at a time, into the melted chocolate, completely covering each piece. Gently return the dipped patty to the parchment paper until the chocolate sets. Repeat with remaining patties and chocolate.
Notes
- Use room temperature ingredients. Cold sweetened condensed milk can make the filling seize up and harder to mix smoothly.
- Sift the powdered sugar to prevent lumps and helps create a smooth, creamy peppermint filling.
- When making the filling, I used the paddle attachment, but mixer beaters will work too. I have made these using a fork, although as the filling thickens, it is very hard to combine.
- Start with 1½ teaspoons of peppermint extract, then taste before adding the rest—peppermint strength can vary by brand.
- Don’t try to rush the drying process. It may take some patience, but you really need to let the patties dry so their consistency is perfect.
- Let the chocolate cool slightly (to about 88-90°F) before dipping so the coating sets evenly and stays shiny.
- If your kitchen is warm, keep half the patties refrigerated while you dip the others to prevent melting.
- Tap the fork lightly on the bowl’s edge to let excess chocolate drip off before transferring patties to parchment paper.
- Package these patties up in cute baggies or festive tins around the holiday season. They make adorable gifts!
How to Make Peppermint Patties Step-by-Step
Prep: Gather up everything you need to make these homemade peppermint patties. Make sure all of the ingredients are at room temperature, and sift your powdered sugar if it is lumpy so that the filling will turn out silky smooth.
Mix the Patties: In a large mixing bowl, using a hand mixer, beat together ¾ cup of sweetened condensed milk, 2 teaspoons of peppermint extract, and 2 cups of powdered sugar. You can also do this with a stand mixer or a fork/spoon. I recommend starting with 1½ teaspoons of peppermint extract, and tasting before adding the rest.
Thicken the Patties: Once it becomes a paste, add in the remaining 2 cups of powdered sugar. Continue beating together until it is no longer wet. It will thicken and become a stiff dough. It should be completely dry without being sticky. If it is still sticky, add a bit more powdered sugar until it feels dry, but not crumbly.
Shape and Dry the Patties: Spoon a tablespoon of filling and roll into a ball. Place each ball onto parchment paper, and then press down to shape it into a round patty, about ¼-inch in thickness. Allow the patties to sit at room temperature to dry out, for 2-3 hours. Don’t rush the drying process, as it helps ensure the patties have a great consistency and don’t fall apart when you coat them in chocolate.
Dip the Patties: Once the patties are done drying, in a medium bowl, microwave 12 ounces of dark melting chocolate for about 90 seconds. Stir the chocolate until it is smooth and creamy. If the chocolate is not completely melted, return the bowl to the microwave and add an additional 30 seconds as needed. Let the chocolate cool slightly (to about 88-90°F) before dipping so the coating sets evenly and stays shiny. Using a fork, dip the patties, one at a time, into the melted chocolate, completely covering each piece.
Set the Patties: Tap gently against the bowl to remove excess chocolate. Gently return the dipped patty to the parchment paper until the chocolate sets. Repeat with remaining patties and 12 ounces of chocolate. If your kitchen is warm, keep the undipped patties in the refrigerator so they don’t soften while you dip the rest.
How to Store and Freeze
Store leftover peppermint patties in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 4 months. Enjoy straight from the freezer or let thaw slightly at room temperature.
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