Peppermint Patties

"These are amazing! Better than York's because the chocolate is so much thicker. The yield is a guess as the recipe is from a friend who made them at Christmas and gave them as gifts. Fortunately, I was one of the recipients. This recipe has been updated to add more details after questions from reviewers. Cooking time is really drying time for the centers."
photo by heidi photo by heidi
photo by heidi
photo by SoCalCookerGal photo by SoCalCookerGal
photo by Becky in Wisconsin photo by Becky in Wisconsin
photo by Becky in Wisconsin photo by Becky in Wisconsin
photo by ScarlettWannaB photo by ScarlettWannaB
Ready In:
4hrs 45mins




  • Combine the sweetened condensed milk and peppermint extract.
  • Slowly add the powdered sugar and beat.
  • Knead on a surface sprinkled with more sugar until dough is stiff.
  • (The stiffer the better when it come to the dipping part!) Add more sugar while kneading if the dough is sticky.
  • Roll 1/4 inch thick.
  • Cut into approximately 1 1/4 to 1 1/2 inch circles. If they are much bigger than that they fall apart when you dip them.
  • My girlfriend said she uses a screw-off wine bottle cap!
  • Let the cut patties dry for at least 2 hours on *each* side. They need to be really dry.
  • Melt chocolate & shortening it a double boiler; stirring constantly until smooth. Using 1 Tbls of shortening for every 6 oz. of chocolate. Keep chocolate hot for dipping.
  • Dip patties in melted chocolate. The method my friend has found to work best: she places them on a long 3-tined fork, puts them in the chocolate (it should be no more than 1 1/2 inches deep), flips them over to coat the other side, lifts them out again with the fork underneath the patty, shakes the fork to shake off the excess chocolate & then places the patty on waxed paper to harden.

Questions & Replies

  1. What do you use for shortening? Crisco (solid) or vegetable oil (liquid) or something else???


  1. These turned out great. I used peppermint oil (3/4 teaspoon) instead of the extract. I also did not let dry before dipping. They were fine.
  2. These were wonderful. This was simple to make. The dipping took a while, but that is common with these types of "candies". The labor is well worth it with these. It was helpful that I had a handy, dandy little tool I found at a kitchen store for only $2.49! I believe it is a candy dipping fork? Not sure. I saw it at the store, knew I was making these, and figured it would work great. It is a little 2 pronged fork. If you see one in a store, do yourself a favor and pick one up.
  3. These are fantastic!! Tedious, but so, so, delicious! I ran out of chocolate half way through, not sure why. Anyway, I froze the remaining disks and will dip them later. I used the plastic lid from my sparkling water bottle, tried using 1 T of shortening in the melted chocolate, thought it was too thick added more shortening and didn't care for the texture as much. It was good, but it changed the flavor of the chocolate. I think next time I'll use one of the Big Bars from Trader Joe's and I'll make these over two days. This was not the recipe to make after a long day of running around. I let these dry for 5 hour and they held up well, some of the disks did get a little soft while dipping. I think freezing them and pulling them out to dip in batches is a great idea. These are well worth the effort. Thanks so much for sharing the keeper recipe!
  4. Very good. We made them as others had suggested by making a ball and pressing with the bottom of a glass. Took some time but are really worth it for a special treat. Thanks!
  5. When I read the suggestion to use a bottle cap I thought, "Wow, that's too small." I was wrong about that one. I made these closer to York pattie size and they were way too large. Some of them stuck together and the chocolate coating chipped off. On top of that, the peppermint was very strong and it overwhelmed the chocolate. To compensate, I quartered them, redipped them, and pretended I'd done it on purpose. I would definitely recommend going small on these... bottle cap-sized sounds just about right! I don't have a double boiler; I just used two saucepans of the same size and boiled water in the bottom one while nesting the second pan in it. It worked great.


  1. I made skinny logs and used string to slice the pieces. Saved time not having to roll it out and make cut outs. Delicious! My husbands fave!
  2. -Added about 3/8 teaspoon of fine salt (to taste really). It brings out the flavor and counterbalances the sweetness. -Added both 1/4 teaspoon of edible peppermint essential oil and the full amount of extract. I like a strong flavor, and I find that the peppermint flavor becomes less intense over time, so this helps to retain it. -I use salted butter instead of shortening and double dip them in chocolate. With the increased peppermint, increasing the chocolate helps to make that more intense too. -I portioned the dough with a small melon-ball scoop and then flattened them with the bottom of a small glass. (Next time I'll try the log method.)
  3. Tint the "dough" green or red with food coloring paste, not liquid food coloring. It might be best to do it before you add the sugar. I didn't do this and it took some time to get it all mixed in.
  4. Great recipe. My daughter let me know about it. I rolled the mixture as indcated, but she said she just used her hands to press the mixture and then cut them out. I melted the chocolate in the microwave. It worked okay, but I finished them off by using a double boiler and those came out smoother. My daughter saw this as fast and easy to make. I saw it as easy, but I wouldn't use the word fast. It is time consuming to dip each one. I followed the recipe as written except I used canola oil instead of shortneing in the chocolate chips. The taste is excellent, they really do taste like peppermint patties. Thanks for sharing.
  5. 5 wonderful stars! These IMPRESSED our double birthday party crowd, kids and adults alike, all 43 of them!.. ok, discount the 1 baby LOL. I did however need to take some drastic action because I didn't bargain on the difference a small substitution would make. I can't get peppermint Extract here, but did have some imported peppermint ESSENCE... First I added the recommended 1 Tablespoon, and couldn't taste the peppermint at all and needed to add another two tablesppons to make this taste pepperminty enough. The result of this was a very liquid mixture with the condensed milk so I needed an additional two and a half cups of icing sugar to make it anywhere near a firm dough form. After that I used a small wine bottle top to press out the circles and it made zillions of them LOL... Mine turned out small and fatter and extactly bite sized. I dried them overnight under a clean tea towel after drying them for 2 hours and turning them over, and the next morning they dipped like a dream... considering I'm a messy dipper LOL. If you are using ESSENCE instead of Extract I would *strongly recommend* not using the entire amount of the 14oz condensed milk to compensate for the extra liquid that the essence will make, or halve the recipe becuase I got at least 90 of my small ones from only *half* the mixture I ended up having. Guess what are the Birthday Treats Bags? LOL. That said, I would make these again in heartbeat, they are so well received and people here were amazed that I made them myself and the recipe was demanded several times. Please see my rating system: glitches not withstanding an excellent recipe that family and friends are already demanding that I make again. Thanks!


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