Peppermint Patties

There’s a particular thrill in the kitchen when the scent of peppermint fills the air, mingling playfully with hints of melted chocolate. Once, on a chilly afternoon, I decided to try making peppermint patties out of sheer curiosity rather than a craving—they seemed almost magical watching the chocolate set over the minty filling. It surprised me how meditative the repetitive motions felt, like lining up little coins of sweetness. These treats have since become my stealthy solution for last-minute dessert needs or edible gifts.

One winter evening, my friend Sam dropped by in need of a pick-me-up, and we ended up rolling peppermint patties together. There was powdered sugar everywhere, and laughter echoed well past sundown; by the end we were both a bit sticky, but grinning and nibbling at freshly dipped treats.

Ingredients

• Powdered sugar: Sift it first for a silky, lump-free mint filling—trust me, it matters.
• Unsalted butter: Room temperature butter helps everything combine smoothly, and adds a soft richness.
• Peppermint extract: Go for pure extract, not flavoring, for authentic brisk flavor; start with less if unsure.
• Heavy cream: Just enough cream gives the filling a creamy bite and perfect texture.
• Salt: Just a pinch will round out the sweetness and lift the mint.
• Dark chocolate (60–70% cocoa): That depth contrasts beautifully with the mint—chop it up small for easier melting.
• Coconut oil (optional): A secret dab gives the chocolate a beautiful sheen and makes dipping smoother.

Instructions

Make the minty dough:

Add powdered sugar, butter, peppermint extract, cream, and salt to a bowl. Mix until a thick, pliable dough forms—it should hold together but not stick to your hands.

Shape your patties:

Scoop out teaspoons of dough, roll them into balls, then flatten between your palms to about 1/4 inch thick.

Chill for firmness:

Place discs on parchment and freeze for 20–30 minutes; they should feel firm and not tacky.

Melt the chocolate:

Set a heatproof bowl over gently simmering water and stir chocolate (with coconut oil if you like) until completely smooth.

Dip and set:

Using a fork, lower each chilled mint disc into the chocolate, tapping off excess, and return to the sheet. Work quickly so the filling stays cold.

Final chill:

Pop the tray in the fridge for 15 minutes or until the chocolate is snappy to the touch.

Save to feedthepins

The first time I brought these to a holiday dinner, people’s eyes widened with their first cool-mint bite—and for a moment, conversation hushed as everyone sampled in near-silence. That quiet, fleeting pause felt like a hug, proof a simple homemade treat could speak volumes.

Smart Swaps and Variations

Once, for a vegan friend, I swapped butter for a plant-based alternative and heavy cream for coconut cream—the results were indistinguishable in both flavor and texture. For gifting at the holidays, I experimented with sprinkling crushed peppermint or flaky salt on top, which brought a bit of sparkle and crunch.

Getting the Texture Just Right

I quickly learned that a smooth dough is everything—gritty or runny fillings simply won’t hold up to being dunked in warm chocolate. The mixture should feel like soft clay, not frosting; if you have time, a 5-minute rest lets the sugar fully hydrate, giving the perfect bite.

Troubleshooting and Quick Tips

Curiously, the most nerve-wracking part is always dipping—the kitchen can get a bit messy, and sometimes chocolate smudges everywhere, but it’s all part of the fun. If your chocolate thickens mid-dip, warming it gently brings back its shine. Keeping clean hands and a parchment-lined tray make everything smoother as you go along.

• If you want smaller patties, simply use a teaspoon to scoop the dough.
• Melt extra chocolate if you run low at the end—leftovers make great chocolate drizzle for ice cream.
• Don’t skip the chilling steps—they keep the patties beautiful and snappy.

Save to feedthepins

Let your kitchen fill with mint and chocolate and share a tray—even a Tuesday evening feels a little more special with homemade peppermint patties. Enjoy every cool, satisfying bite.

Recipe Q&A

→ How long should the discs freeze before dipping?

Freeze the shaped discs for 20–30 minutes until firm. Proper freezing prevents the centers from softening the chocolate during dipping and helps maintain a clean shape.

→ Can I use a microwave to melt the chocolate?

Yes—use short 15–20 second bursts at low power, stirring between intervals. Keep the chocolate just melted and smooth; avoid overheating to prevent graininess.

→ What makes the coating glossy and smooth?

Adding a teaspoon of coconut oil to the melted dark chocolate thins it slightly and gives a shinier finish. Work quickly and tap off excess before setting for an even coat.

→ How can I make a dairy-free version?

Substitute dairy-free butter and use coconut cream or another plant-based cream in the filling. Check that the chocolate is dairy-free or labeled vegan before coating.

→ Any tips to prevent sticky or crumbly filling?

Ensure powdered sugar is fully sifted and add it gradually until the filling is pliable but not tacky. If too dry, a touch more cream will help; if too sticky, add a little more powdered sugar and chill briefly.

→ How should these be stored and how long do they keep?

Store in an airtight container in the refrigerator. They keep well for up to two weeks; bring to cool room temperature briefly before serving if desired.