Copycat York Peppermint Patties
I’ve always had a soft spot for York Peppermint Patties—the kind of refreshing, cool bite that cuts through even the sweetest dessert table. But making them at home wasn’t as effortless as I expected. My first batch tasted great but looked like a polar bear in a snowstorm…the filling kept sticking to my hands, flattening out, and refusing to hold shape. Once I chilled the mixture long enough and dusted lightly with powdered sugar, everything started behaving beautifully.
What I love most about this recipe is how clean and bright the mint flavor is. The homemade version has a softer, creamier center and a chocolate shell that snaps just enough. They feel elegant, but they’re honestly simple once you understand the rhythm: mix, chill, shape, dip, done.
Ingredients
Peppermint Filling
- 2 ½ cups powdered sugar
- 2 tablespoons unsalted butter, softened
- 2 tablespoons heavy cream
- 1 teaspoon peppermint extract (use ½ teaspoon if you want a gentler flavor)
- 1 pinch of salt
Chocolate Coating
- 1 ½ cups dark or semi-sweet chocolate chips
- 1 tablespoon coconut oil (for smooth, snappy coating)
Optional Substitutes
- Use dairy-free butter + coconut cream for a dairy-free version.
- If you prefer a milder mint, replace part of the peppermint extract with vanilla.
- White chocolate coating works too—just sweeter overall.
Instructions / Method
- Make the filling base
In a mixing bowl, combine powdered sugar, softened butter, heavy cream, peppermint extract, and salt. Mix until the dough becomes thick and slightly tacky.
If it’s too dry, add a tiny splash of cream. If too soft, add a bit more powdered sugar. - Chill the mixture
Roll the peppermint dough into a ball, cover, and chill for 20–25 minutes. Skipping this step is where my first batch went sideways—the mixture needs firmness to shape properly. - Shape the patties
Lightly dust your hands with powdered sugar and scoop out small portions. Roll into balls, then flatten gently into discs.
Place them on a parchment-lined tray. - Freeze before dipping
Freeze the shaped patties for 20 minutes. This helps them keep their shape when dipped in warm chocolate. - Melt the chocolate
Combine chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-second bursts, stirring between each, until smooth and glossy. - Dip the patties
Working quickly, dip each frozen disc into the chocolate. Lift with a fork, let excess drip off, then place onto parchment.
If the chocolate thickens as you go, warm it again briefly. - Final set
Chill for 10–15 minutes until the chocolate shell hardens completely.
Preparation & Cooking Time
Total Time: 1 hour
Prep Time: 30 minutes
Chill/Freeze Time: 30 minutes
Serving Size: Makes about 25–30 patties
Serving Suggestions
These patties taste amazing straight from the fridge—they keep that refreshing, crisp bite. You can drizzle extra chocolate on top for a decorative finish or sprinkle crushed peppermint for a holiday twist.
Store them in an airtight container in the refrigerator for up to 2 weeks. They also freeze well and defrost quickly, which makes them perfect for gifting or keeping a stash ready for cravings.
FAQs
Can I make these ahead of time?
Yes—these store beautifully in the fridge or freezer.
How do I keep the filling from sticking?
Chill the dough well and dust your hands or the surface with powdered sugar.
Can I use mint extract instead of peppermint?
You can, but mint has a mixed herbal flavor. Peppermint gives that classic York sharpness.
Can I freeze these patties?
Definitely. Freeze in a single layer to avoid sticking, then stack with parchment between layers.
Can I make them less sweet?
Use dark chocolate and add a pinch more salt to the filling.
How can I make the chocolate shell thinner?
Add an extra teaspoon of coconut oil to the melted chocolate.
A Note from My Table to Yours
There’s something incredibly satisfying about biting into one of these homemade peppermint patties—the cool, creamy center and the smooth chocolate shell make them feel like such a treat. And once you see how simple they are to pull together, you’ll probably find excuses to make them for every season. I hope you enjoy crafting these refreshing little bites as much as I do, and that they bring a touch of minty magic to your kitchen.
Copycat York Peppermint Patties
Ingredients
- Peppermint Filling
- 2 ½ cups powdered sugar
- 2 tbsp unsalted butter softened
- 2 tbsp heavy cream
- 1 tsp peppermint extract
- Pinch of salt
- Chocolate Coating
- 1 ½ cups dark or semi-sweet chocolate chips
- 1 tbsp coconut oil
- Optional Substitutes
- Dairy-free butter + coconut cream for a dairy-free version
- Replace some peppermint extract with vanilla for milder flavor
- White chocolate coating for a sweeter variation
Instructions
- Mix powdered sugar, butter, heavy cream, peppermint extract, and salt until thick and slightly tacky; adjust with cream or sugar as needed.
- Chill the peppermint dough for 20–25 minutes until firm enough to shape.
- Dust hands with powdered sugar, roll small portions into balls, and flatten into discs; place on parchment.
- Freeze patties for 20 minutes to help them hold shape during dipping.
- Melt chocolate chips and coconut oil in 20-second microwave intervals until smooth.
- Dip each frozen disc into chocolate, let excess drip off, and set on parchment.
- Chill 10–15 minutes until fully hardened.
- Serving Suggestions
- Serve straight from the fridge for the crisp, refreshing bite.
- Drizzle extra chocolate or sprinkle crushed peppermint for a festive finish.
- Store in the fridge for 2 weeks or freeze for longer storage.
Notes
• Filling sticking? Chill well and dust hands with powdered sugar.
• Mint vs peppermint? Peppermint gives the classic sharp flavor.
• Freeze? Yes—freeze in a single layer, then stack with parchment.
• Less sweet? Use dark chocolate and add a pinch more salt.
• Thinner shell? Add an extra teaspoon of coconut oil to the chocolate.
