Copycat York Peppermint Patties
Summary
Cool, creamy peppermint centers wrapped in smooth chocolate for a fresh, homemade twist on the classic candy. Simple once you chill, shape, and dip in the right rhythm.
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
• Make ahead? Yes, keeps well chilled or frozen.
• 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.
• 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.