Copycat York Peppermint Patties Recipe

Peppermint patties made from scratch? Sounds pretty time-consuming and difficult, right? Well, get excited, because that's actually not the case at all. Catherine Brookes, recipe developer from Blue Sky Eating, whipped up an inviting remake of this chocolatey classic you'll want to have on hand for the holidays and beyond. These mint-flavored treats are simple to whip up and even easier to eat. According to Brookes, "These are good fun and surprisingly easy to make at home. They're great for any season, but the peppermint flavor always reminds me of Christmastime!"

If you're unfamiliar with the history behind these delightful treats, let us deliver the scoop. York Peppermint Patties came to life in York, Pennsylvania back in 1940, and we have Henry Kessler (who owned York Cone Company) to thank for this chocolate-peppermint delight (via SnackHistory.com). From the '40s to now, these sweet little snacks have become extremely popular in the U.S. (Hersheyland reported that about 1.5 billion peppermint patties are produced annually!) And now, we're going to show you how to make these confections all your own in the comfort of your kitchen.

Before you get started, you'll want to make sure you have all the necessary ingredients on hand. Rolling out these delicate delights doesn't take much at all. In fact, you may even have some of these ingredients in your pantry!

The few simple items you'll need include: condensed milk, peppermint extract, powdered sugar, and dark chocolate chips — that's it. Brookes says different variations of chocolate can be used to coat the patties. "Milk or even white would work great, too," she notes.

To start, take a baking sheet, and line the bottom of it with parchment paper. Then, set that aside. In a large mixing bowl, stir together ⅔ cup of the condensed milk with 1 teaspoon of peppermint extract. This will be the start of your tasty peppermint filling.

For a quick note, extra tools you'll need down the line include: a mixing bowl, a sieve, a solid rolling pin, and a double boiler or micro (to melt the chocolate chips), so be sure you have them at the ready. Additionally, this process requires parchment paper and a large baking sheet. To make the peppermint rounds, cookie cutters are optional.

For this simple step, you will gradually sieve 3 ½ cups of powdered sugar into the peppermint and milk. (You're sifting the sugar to avoid clumping.) While you co-mingle the ingredients, keep an eye on the consistency that takes form. As the sugar combines with the milk and vanilla extract, the blend will slowly begin to form a dough. Stir everything together after adding each new portion of sugar. Doing so ensures that the sugar is well distributed and that the dough comes out smooth.

Once you've finished mixing the sugar in, begin to knead the dough into a giant ball. Brookes notes, "The dough should be soft and slightly sticky, but still workable enough that it's not sticking to your surfaces." 

Brookes also shares a savvy way to roll the dough out. First, lay a large piece of parchment paper on a flat surface. Then, sprinkle a bit of powdered sugar over the paper. Set the mound of dough directly atop the powdered sugar. (This prevents the dough from sticking to the paper.) Then, sprinkle a bit more powdered sugar over the top of the dough, and place another parchment sheet over top.

Now, use your rolling pin, and spread the dough out between the two sheets of parchment paper. Brookes recommends a 2-centimeter thickness. (This should be a bit thinner than the first knuckle of your thumb.) Once you're finished, remove the top sheet of parchment paper, and stamp out circles using a 1-inch round cutter.

Once you've cut out all the patties you can from the peppermint clump, transfer the patties onto the lined baking sheet. Spread them apart evenly, and place in the freezer for about 15 minutes. This allows them to become cool and firm. 

As the minty patties cool off, heat up the chocolate chips. Use the heating technique that is best for you. Brookes says, "[You can use] a double boiler, [but] I just find the microwave is usually quicker."

Remove the mint patties from the freezer. Using a fork, dip the frozen patties (one at a time) into the melted chocolate until each one is completely coated. Then, set them back onto the baking sheet. Repeat this until each patty is fully covered in chocolate. Freeze them one last time for 15 minutes to set the chocolate. Once the chocolate shape has set, store these at room temperature in any container you choose.

Storage will be seamless — just be sure you keep these treats cool. Brookes notes, "I would store them at room temperature in an airtight container for up to three days. You could also freeze them for later. Just wrap each one up in foil."

Surely, you'll come up with creative ways to personalize these delicacies. You can drizzle them with white chocolate for an intricate design. Use them as topping over ice cream, or use them as decorative cake toppers. Wrap these mini mints up in tins, and give them as holiday gifts. Share the sweet, chocolatey goodness with friends and family, and enjoy!