Copycat York Peppermint Patties

Copycat York Peppermint Patties are so easy to make at home. A York Peppermint patty has a rich Dark chocolate coating over a cool peppermint center that is perfectly sweet, you might even call it a refreshing sensation. This chocolate candy is a great recipe for a DIY gift.

homemade York peppermint patties in a dish

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Homemade Peppermint Patties

York Peppermint Patties are iconic among mint chocolate lovers everywhere. These mint patties are delicious and so easy to make. Rich Dark chocolate covers a minty melt-in-your-mouth sweet center. These homemade peppermint patties are also great for putting in a pretty box and giving as a gift.

Making candy from scratch is easy. When you prepare food at home, you know exactly what’s in the recipe. You can eliminate preservatives and ingredients you cannot pronounce.

York Peppermint Patties History

In the 1920s, Henry C. Kessler founded the York Cone Company in York, Pennsylvania. It should come as no surprise that they made ice cream cones.

However, in 1940, Kessler decided to create a firm, crisp peppermint candy, that would be quite different from the “gummy” peppermint candies that were then being sucked on. In fact, each pattie was tested for crispness:

“It was a snap test. If the candy didn’t break clean in the middle, it was a second.”

The peppermint pattie became so popular that the York Cone Company soon gave up making ice cream cones altogether. The current incarnation of York mints is made by Hershey. It’s not quite as crisp as the original, but it’s just as tasty.

York Peppermint Patty Ingredients

Here’s a list of what you need:

  • Powdered sugar – gives the candy its sweetness, this sugar is also known as confectioner sugar
  • Corn syrup – adds a smooth texture to the patties, if you don’t want to use corn syrup some grocery stores sell Golden Cane Syrup which is made out of sugar cane.
  • Butter – adds a nice flavor and helps to make the sugar bind very nicely together.
  • Peppermint extract – for the classy mint flavor
  • Dark chocolate – to coat the patties, if you desire you could use milk chocolate, instead of the dark chocolate
  • Vegetable shortening – for a lovely glossy chocolate coating.
Ingredients to make homemade York Peppermint Patties

What is the Best Kind of Sugar to Use?

I personally use sugar made from sugar cane. Not all sugar is made from sugar cane, some of it is made with sugar beets. Cooks Illustrated states that sugar made from sugar cane has more flavor and it is better to use when making sugar cookies and candy.

a bowl of homemade York peppermint patties

How to Make York Peppermint Patties

  1. Sift the powdered sugar.
  2. In a medium-sized bowl, add powdered sugar, corn syrup, butter, and peppermint extract.
  3. Blend with a mixer until smooth.
    peppermint pattie candy mixture in a bowl
  4. Portion the mint mixture into bite-sized balls of dough.
  5. Refrigerate the balls for 20 minutes.
  6. With the bottom of a glass, press the balls into patties.
    peppermint candy patties on a baking sheet
  7. In a double boiler, melt the chocolate and shortening.
    melted dark chocolate and shortening
  8. Drop the peppermint patties into the melted chocolate.
    dipping peppermint pattie candy into chocolate
  9. Flip the peppermint pattie over to coat on all sides.
    chocolate dipped peppermint patty on a fork
  10. Place the dipped peppermint patties on either a silicone mat or waxed paper to dry.
    chocolate dipped peppermint patties on a baking sheet

You can top with with sprinkles if desired.

Recipe Notes

Sift the sugar to make sure it is light and fluffy before blending it with the butter, peppermint extract, and corn syrup.

After blending this together, portion the mint candy into bite-sized pieces rolled into balls. Refrigerate the balls while melting the chocolate.

Melt the chocolate in a double boiler on the stove. Make sure the water in the double boiler is only at a simmer. You do not want the steam or water drops to get into the chocolate. If it does, your chocolate will seize and not be smooth.

homemade York Peppermint Patties in a dish and one with a bite out of it

Love to make candy? Try these recipes!

Favorite Chocolate Recipes

Check out more of my easy candy recipes and the best DIY recipes here on CopyKat!

homemade York peppermint patties in a dish

Copycat York Peppermint Patties

You are going to love how easy it is to make York Peppermint Patties at home with this easy copycat candy recipe. These sweet treats are so delicious you’ll have a hard time keeping your family from gobbling them all up.
4.84 from 6 votes
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Course: Snack
Cuisine: American
Keyword: Copycat York Peppermint Patties, Homemade York Peppermint Patties, York Peppermint Patties
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 24
Calories: 175kcal


  • 4 cups powdered sugar
  • cup corn syrup
  • cup butter
  • 4 or 5 drops peppermint extract
  • 8 ounces dark chocolate
  • 1 tablespoon vegetable shortening


  • Sift the powdered sugar.
  • In a medium-sized bowl add powdered sugar, corn syrup, butter, and peppermint extract. Blend with a mixer until smooth.
  • Portion the mint candy into bite-sized balls. Refrigerate the balls for about 20 minutes. 
  • When you ready to dip the patties, press them with the bottom of a glass.   
  • In a double boiler, melt the chocolate and shortening. Stir to combine.
  • Drop the peppermint patties into the melted chocolate, flip over, and then place the dipped peppermint patties on either a silicone mat or waxed paper to dry.
  • Store these in an airtight container.



If you do not want to use vegetable shortening, you may substitute coconut oil or butter.  Vegetable shortening gives the best results.  


Calories: 175kcal | Carbohydrates: 27g | Protein: 0g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 27mg | Potassium: 67mg | Fiber: 1g | Sugar: 25g | Vitamin A: 80IU | Calcium: 8mg | Iron: 1.1mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Sue

    Is the filling mixture supposed to be crumbly texture? I’m wondering if I missed a measurement of something it’s more like what you see when making pastry dough. I proceeded to make into balls and am awaiting to see how it turns out.

  2. Rick

    4 stars
    Actually, Cooks Illustrated DOES NOT suggest that cane sugar is any different from beet sugar. Your remarks in support of your sponsor are false. In a blind taste test, people are unable to tell the difference in sugars by themselves, let alone when the sugar is used in a recipe.

  3. Denise

    5 stars
    I made them They were perfect….. I use peppermint oil and two to three drops didn’t make a difference. So are use more like 8 to 10 and I thought that was good. Thank you everybody love them!

  4. Nite Loon

    Mom has made chocolate mints since the 70’s: 1c. powdered sugar 1-2. t’s of water as needed. Chill & then roll into balls flatten & dip in chocolate. So can you please explain EXACTLY why you need the corn syrup and the butter??!!

    • Stephanie

      5 stars
      Sure, I am happy to explain why. The butter adds a great flavor, and it helps to make the sugar bind very nicely together. The corn syrup adds to the smooth texture of these. I am so happy you have a Mom to cook to well for you. I bet you have lots of great recipes from her.

    • copykat

      For corn syrup I would use golden syrup, it is a sugar cane based syrup. For the vegetable shortening, you could use chocolate melts, or swap out the vegetable shortening for coconut oil. The coconut oil does not work as well.

  5. Kitty

    5 stars
    Hi Stephanie,
    I am a confectioner. May I suggest using 2-3 drops of peppermint oil (to taste) instead of peppermint extract? You will get a more accurate peppermint flavor. Thanks!

      • Melissa

        I know this comment was a long while ago, but to those wondering, Stevia *is* a light powder. It’s not quite as fine as confectioner sugar, but is very very lightweight in a weight: volume ratio — either equal to or perhaps even lighter than conf sugar, but very comparable. I use stevia every day in my iced almond milk lattes, so I buy the bulk size bag of the Walmart Great Value store brand of stevia for around $8, I’ve already substituted it in muffins and some cookies and it’s actually made the recipes even better and measures 1:1 for reg sugar.

        When I try this recipe I plan to first “spin” the stevia into a finer powder using my Ninja, then sift it through a flour sifter to measure 1:1. I’ll definitely update you on whether it works! It would be great to get the firm-turned-creamy texture and crisp mint flavor I love with much less sugar!

        I also plan to use more mint extract than called for, just to get that true “whoosh” of mint that York gave us in the commercials for decades! 😉

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