There’s something irresistible about a homemade copycat York Peppermint Patty: the firm snap of dark chocolate followed by a cool, creamy mint center. Today’s recipe recreates that classic combo at home with simple ingredients and no baking required. It’s straightforward, fast, and perfect for gifting, sharing, or keeping a stash in the fridge for a quick sweet treat.
These peppermint patties are a family favorite, especially during the holidays, but honestly we make them year-round. They keep well in an airtight container in the refrigerator and are easy to freeze for longer storage.
If you enjoy minty treats, try other mint recipes from the same collection such as Homemade Thin Mints, Peppermint Parfaits, or Mint Chocolate Chip Cake.
Table of contents
- Why You’ll Love This Recipe
- Ingredients
- Variations
- Instructions
- Expert Tips
- Frequently Asked Questions
- Recipe
Why You’ll Love This Recipe
- No baking required: Everything is mixed, chilled, shaped, and dipped — no oven needed.
- Fresh peppermint flavor: The filling is bright and minty, and the dark chocolate shell balances it perfectly.
- Pantry-friendly: Most ingredients are common pantry staples: powdered sugar, cream, corn syrup, extracts, and chocolate.
- Make ahead: These store and freeze well, making them a convenient treat to prepare in advance.
Ingredients
Below are the core ingredients you’ll need to make these peppermint patties. Quantities and step-by-step instructions are included in the recipe card further down.
The creamy mint center is made from powdered sugar, heavy cream, a bit of corn syrup for chewiness, peppermint and vanilla extracts for flavor, and a touch of melted coconut oil to improve texture and sheen. A good quality dark chocolate or melting wafers work well for coating the patties and give a smooth, glossy finish.
Variations
- Mint chocolate swirl: Combine melted white and dark chocolate for a marbled coating.
- Extra mint: Increase the peppermint extract slightly if you prefer a stronger mint bite.
- Dairy-free: Substitute coconut cream for heavy cream and use dairy-free chocolate.
- Mini patties: Use a smaller cutter to make bite-sized patties for parties or gift boxes.
Instructions
This section summarizes the main steps. Detailed instructions with ingredient amounts are included in the recipe card below.
- Combine most of the powdered sugar with heavy cream, corn syrup, peppermint and vanilla extracts, and melted coconut oil to form a firm dough.
- Roll the chilled dough between parchment sheets to about 1/4 inch thick and cut circles with a cookie cutter.
- Melt the chocolate wafers gently and dip each mint circle to coat. Drain excess chocolate and let set on parchment.
- Allow the coated patties to harden completely before serving or storing.
Expert Tips
- Lightly dust the parchment with powdered sugar to keep the filling from sticking when rolling.
- Let the melted chocolate cool slightly before dipping so the filling won’t soften or melt.
- Use a fork to dip and lift each patty to let extra chocolate drip away before placing on parchment.
- Chill the dipped patties in the refrigerator to speed up the chocolate setting.
Frequently Asked Questions
Below are answers to common questions about making these peppermint patties.
Yes. If using regular chocolate chips, stir in a teaspoon of coconut oil to help them melt smoothly and become more pourable.
Stored in an airtight container in the refrigerator, they stay fresh for about one week.
Yes. Freeze patties in a single layer on parchment, then transfer to a freezer-safe bag or container. They’ll keep up to two months.
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📖Recipe
Print or save this recipe card for later. The card includes ingredient amounts, equipment, and step-by-step instructions so you can make a batch of these refreshing peppermint patties at home.
Copycat York Peppermint Patties
A simple no-bake recipe that yields cool, minty centers coated in glossy dark chocolate — perfect for gifting or snacking.
Prep Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 24 Patties
Calories: 88 kcal per patty
Equipment
- Medium-sized bowl
- Parchment paper
- Rolling pin
- Round cookie cutter (about 1″ diameter)
- Small bowl for melting chocolate
- Fork for dipping
Ingredients
- 2 ½ cups powdered sugar, divided
- 2 Tablespoons heavy cream
- 1 ½ Tablespoons corn syrup
- ½ teaspoon peppermint extract
- ⅛ teaspoon vanilla extract
- 1 Tablespoon coconut oil, melted
- 10 ounces dark chocolate melting wafers (or dark chocolate)
Instructions
- In a medium bowl, combine 2 ¼ cups powdered sugar (reserve ¼ cup), heavy cream, corn syrup, peppermint extract, vanilla, and melted coconut oil. Stir until a very stiff dough forms. If it’s crumbly, add a little more cream, a teaspoon at a time, until it holds together.
- Place a sheet of parchment on the counter and sprinkle with some reserved powdered sugar. Transfer the dough onto the parchment and dust the top with more powdered sugar. Cover with a second piece of parchment and roll the dough to about ¼” thickness.
- Keep the rolled dough flat and chill it in the freezer for 20–30 minutes to firm up for clean cutting.
- Use a 1″ cookie cutter to cut circles from the chilled dough. Re-roll scraps as needed and cut additional circles.
- In a small microwave-safe bowl, heat the chocolate wafers in 20-second intervals, stirring between each, until fully melted and smooth. If needed, stir in a small teaspoon of coconut oil to loosen the chocolate.
- Using a fork, lift a mint circle and dip it into the melted chocolate to coat completely. Tap the fork to let excess chocolate drip off, then transfer the coated patty to parchment to set. Repeat with all patties.
- Once set, refrigerate briefly if you want the chocolate to harden quickly. Store finished patties in an airtight container in the refrigerator.
Notes
Store leftovers in an airtight container for up to one week. To freeze, arrange patties in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to two months.
Nutrition (per serving)
Calories: 88 kcal | Carbohydrates: 17 g | Protein: 0.04 g | Fat: 2 g | Saturated Fat: 2 g | Sugar: 17 g | Sodium: 7 mg
Any nutritional data provided is an approximation and may vary based on ingredients and portion sizes.