Make homemade peppermint patties with rich dark chocolate and cool mint. Easy no-bake candy recipe for holidays, gluten-free friendly, perfect edible gifts.

Meet your new holiday hero: these homemade peppermint patties deliver snappy dark chocolate and a creamy mint center with just a few pantry staples. This no-bake Christmas candy is wildly popular for cookie swaps, DIY gifts, and “just one more” fridge raids. If you love a York peppermint patties copycat but want better ingredients and fresher flavor, you’re in the right kitchen. Let’s make the version that actually stays glossy, doesn’t crack, and tastes like a winter breeze.

What Makes These Peppermint Patties Special?

Here’s the glow-up: everything you love about classic chocolate peppermint candy, with smarter technique and pro bakery polish.

Real-deal texture: a creamy, tender mint center that sets cleanly—no grainy sugar bombs here.
Shiny chocolate shell: tips for tempering or using meltables so your patties snap and shine (no gray bloom).
All-season friendly: works in winter (hello, no-bake Christmas candy) and summer (store in the freezer for a frosty treat).
Diet-flexible: easy gluten-free and dairy-free peppermint patties options, plus low-sugar swaps that still taste luxe.
Gifting perfection: how to package for edible gifts without smudges, melting, or sticking.
Copycat vibes: better-than-store-bought York peppermint patties copycat with customizable mint strength.

Ingredient Notes

Before you preheat nothing: here’s what you’ll use and why it matters for the best peppermint patties recipe.

Powdered sugar: gives the mint filling structure; sift for a silky, non-grainy bite. For gluten-free peppermint patties, choose a certified GF brand.
Sweetened condensed milk: binds and sweetens the fondant-style center without corn syrup. Rich, creamy, dependable.
Unsalted butter (or coconut oil): softens the center and adds flavor. Coconut oil works for dairy-free peppermint patties.
Peppermint extract or peppermint oil: extract is gentler; oil is stronger—start tiny and taste as you go for the perfect mint level.
Dark chocolate: 60–70% cacao gives that iconic snap and contrast. Use couverture or baking bars; chips can be thicker and slow to melt.
Neutral oil or cocoa butter: optional, to thin chocolate for dipping if you’re not tempering. Skip vegetable shortening if you prefer cleaner ingredients.
Fine sea salt: just a pinch brightens the mint and balances sweetness.
Decorations: crushed candy canes, white chocolate drizzle, or flaked salt for sparkle and crunch.

How To Make Peppermint Patties Recipe

No oven required: just mix, chill, cut, and dip. Here’s the step-by-step for homemade peppermint patties that look as good as they taste.

Make the mint center: Beat softened butter with sweetened condensed milk and a pinch of salt until smooth. Mix in peppermint extract (or a few drops of peppermint oil) to taste.
Add powdered sugar: Gradually beat in sifted powdered sugar until a soft dough forms. It should feel like play-dough: firm, not sticky. If crumbly, add a teaspoon of condensed milk; if sticky, add more powdered sugar.
Shape and chill: Roll the dough between two sheets of parchment to about ¼ inch thick. Slide onto a sheet pan and refrigerate 30–45 minutes until firm.
Cut the patties: Use a small round cutter (1.5–2 inches) to punch out discs. Re-roll scraps as needed. Freeze the discs 15–20 minutes—cold centers make dipping clean and crack-free.
Melt or temper chocolate: For shine and snap, temper chocolate (melt ⅔ to 115°F, stir in remaining ⅓ to seed, cool to 88–90°F). Or gently melt with 1–2 teaspoons neutral oil for easier dipping.
Dip like a pro: Working quickly, dip each mint disc in chocolate using a fork, tap off excess, and set on parchment. Decorate immediately with crushed candy canes or drizzle before the chocolate sets.
Set and store: Let patties set at cool room temp or pop in the fridge for 10 minutes. Avoid humid environments to prevent bloom.

Pro Tips

Avoid cracks: Don’t let mint centers freeze rock-solid before dipping; 15–20 minutes is the sweet spot.
Flavor control: Peppermint oil is 3–4x stronger than extract—start with a drop, taste, then scale up.
Smooth edges: If cutter edges look ragged, lightly smooth patties with warm fingers before dipping.
Shiny finish: Tempered chocolate stays glossy at room temp. If skipping tempering, store in the fridge to keep the sheen.
Clean bottoms: Drag the fork’s underside along the bowl’s edge to wipe away extra chocolate before setting patties down.
Gift-ready: Layer patties in candy cups inside tins. Add parchment between layers to prevent sticking.
Scaling made easy: This no-bake peppermint patties recipe doubles cleanly—just mix in batches so the dough doesn’t over-soften.

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Storage & Make-Ahead

Good news: peppermint patties last and travel like champs when stored properly.

Room temperature: 3–4 days in a cool, dry spot if chocolate was tempered.
Refrigerator: Up to 2 weeks in an airtight container. Separate layers with parchment.
Freezer: 2–3 months. Thaw in the fridge overnight, then bring to room temp in the container to avoid condensation.
Fixing bloom: If chocolate turns gray (fat bloom), it’s still safe—just chill and enjoy cold, or re-dip in tempered chocolate for a fresh coat.

Variations & Substitutions

Make them yours: tweak flavors, textures, and ingredients without losing that classic chocolate mint candy magic.

Dairy-free peppermint patties: Use refined coconut oil instead of butter and full-fat coconut condensed milk. Dip in dairy-free dark chocolate.
Gluten-free peppermint patties: Naturally GF; just choose certified powdered sugar and chocolate.
Low sugar / keto option: Use powdered allulose or erythritol; sweeten condensed milk alternative or make your own sugar-free version. Expect a slightly less tender center.
White chocolate twist: Dip in white chocolate and stripe with dark for a bakery look.
Double mint crunch: Stir in crushed sugar-free peppermints or candy canes for texture.
Flavor swaps: Try orange extract, almond extract, or mocha (add instant espresso to the center).
Color play: Tint the mint center pale green with gel coloring for a festive look.
Mini bites: Roll marble-sized balls, flatten, and dip for bite-sized party candy.

Final word from my sweet tooth: these homemade peppermint patties are glossy, giftable, and wildly refreshing—like a breath mint that got a luxury makeover. They’re the easy holiday candy you’ll make “just for gifts” and somehow keep half for yourself. No judgment.

FAQ

Do I need to temper the chocolate for peppermint patties?

It’s the gold standard for a shiny, snappy shell. If you’re short on time, use melting wafers or add a bit of neutral oil and store patties in the fridge to keep them glossy.

My mint centers are cracking when I dip—what gives?

They’re probably too cold. Chill just 15–20 minutes—not rock hard. Also check that the dough isn’t too dry; add a teaspoon of condensed milk if crumbly.

Can I make peppermint patties without corn syrup?

Yep. This recipe uses sweetened condensed milk. If you want even cleaner, try honey or maple—just note the flavor will be a little warmer and softer.

What chocolate is best for dipping?

Dark chocolate (60–70% cacao) balances the sweet center. Couverture melts and sets beautifully. Chocolate chips work in a pinch but can be thicker and less shiny.

Can I freeze homemade peppermint patties?

Totally. Freeze up to 3 months in an airtight container with parchment between layers. Thaw in the fridge, then bring to room temp still covered to avoid condensation.

How minty should they be?

Your call. Start small, taste, and adjust. Peppermint oil is potent—think drops, not teaspoons. For kid-friendly, stick to extract and go light-handed.

Are peppermint patties gluten-free?

Yes—naturally. Just double-check that your powdered sugar and chocolate are certified GF to avoid cross-contamination.

Craving more chocolate inspiration? Peek around my kitchen:
- All things chocolate
- Favorite no-bake desserts
- Easy homemade candy ideas