Homemade Peppermint Patties | The Prairie Homestead (2024)

The chore list of a busy homestead mom:

Making sure the animals are fed and watered? Check.

Making sure the kids are at least partially clothed? Check.

Making sure there is something semi-edible on the table for supper? Check.

Making sure the floors are mopped? Probably not…

Making homemade candy? Yeah right.

I don’t have the patience to make homemade candy anyway– the incessant stirring, the monotonous dipping, and those darn candy thermometers. Too tedious for me.

However, there are a few exceptions to my rule: homemade tootsie rolls and these knock-your-socks-off homemade peppermint patties.

Seriously guys– if you are even just slightly enjoy York® peppermint patties, you must try this healthy peppermint patty recipe I’m sharing with you today. You MUST.

When I say healthy, I’m referring to the fact they use honey and coconut oil in the filling, instead of powdered sugar and corn syrup like most homemade peppermint patties.

But the crazy part? YOU CAN’T TELL. Even my hubby, who has finely-tuned radar when it comes to my “healthy” substitutions in dessert recipes, was blown away when I told him these little patties-from-heaven were made with coconut oil.

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Homemade Peppermint Patties (Healthy Version)

Makes 12 patties

• 1/2 cup coconut oil (where to buy)
• 3-4 tablespoons honey (I love this raw honey)
• 1/2 t. vanilla (how to make vanilla extract)
• 6-10 drops peppermint essential oil OR 1 teaspoon peppermint extract (*see note below)
• 2/3-3/4 cups chocolate chips, melted

Instructions:

With a stand mixer or hand mixer, beat the coconut oil, honey, and vanilla until very smooth.

Drip in the peppermint essential oil or extract. Taste as you go to make sure you are satisfied with the level of mintiness.

Place this mixture in the freezer for 10-15 minutes to allow it to slightly harden (It will be far too sticky to handle at this point.)

Once the mixture is firm enough to handle, divide the coconut oil mixture into 12 portions, and roll them into small balls.

Place the balls on a cookie sheet lined with parchment paper. Gently flatten them to form a disc. (I found using aflat-bottomed glass periodically dipped in warm water worked the best)

Place the cookie sheet back in the freezer for 10-15 minutes to allow them to firm up once more.

While the discs are chilling, melt the chocolate chips.

Remove the discs from the freezer and dip them into the melted chocolate. Place them back onto the parchment paper and allow to set.

Store your homemade peppermint patties in the fridge to prevent them from getting sticky and melting.

Homemade Peppermint Patty Recipe Notes

• If you are using peppermint essential oil in this recipe, make sure you are using a brand that is very pure and labeled as food-grade. Also, make sure you don’t get the peppermint essential oil and the peppermint extract confused! There is a big difference in potency, and if you add 1 teaspoon of peppermint essential oil to this recipe, it will be completely inedible. 😉 Here’s the brand of essential oils I use and trust.
• I recommend using refined coconut oil in this recipe– this is the kind that doesn’t taste like coconuts. You could probably use the unrefined stuff if you really wanted, but it might taste a bit funky to combine the coconut and peppermint flavors.
• If the coconut oil mixture becomes too sticky or hard to handle at any point, just stick it back in the freezer for a few more minutes.
• Raw honey is a fabulous choice in this recipe, since you don’t heat the ingredients at all.
• You can use baking chocolate in place of the chocolate chips if you like. I used semi-sweet chocolate, but dark chocolate would be yummy too.
• I refuse to disclose how many of these I ate while I was shooting photos. A-hem.

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