Peppermint Patties (Print)
Cool mint centers dipped in dark chocolate, chilled for gifting or after-dinner treats.
# Ingredient list:
→ Peppermint Filling
01 - 2 cups powdered sugar, sifted
02 - 2 tablespoons unsalted butter, softened
03 - 2 teaspoons pure peppermint extract
04 - 2 tablespoons heavy cream
05 - Pinch of salt
→ Chocolate Coating
06 - 8 ounces dark chocolate, 60–70% cocoa, chopped
07 - 1 teaspoon coconut oil (optional, for smoother coating)
# Directions:
01 - In a mixing bowl, blend powdered sugar, butter, peppermint extract, heavy cream, and salt until a smooth, pliable dough forms. If sticky, gradually add more powdered sugar until workable.
02 - Portion dough into 2-teaspoon balls, flatten into 1/4-inch thick discs, and arrange on a parchment-lined baking sheet.
03 - Transfer the tray to the freezer for 20 to 30 minutes until the discs are firm.
04 - Melt dark chocolate and coconut oil in a heatproof bowl set over simmering water, stirring gently until smooth.
05 - Using a fork, dip each chilled peppermint disc in melted chocolate, allowing any excess to drip off. Return to the prepared baking sheet.
06 - Refrigerate patties for 15 minutes or until chocolate has fully set.
# Expert Tips:
01 -
- Making these at home means you can tweak the minty punch or chocolate thickness just how you like them.
- They're ridiculously simple, but every bite feels impressive (and secretly better than store-bought).
02 -
- If the dough is too sticky, keep adding sifted powdered sugar—it’s nearly impossible to shape otherwise.
- Chilling the mint discs thoroughly before dipping means the chocolate sets fast and doesn’t slip off the filling.
03 -
- Always use high-quality chocolate for best flavor and snap—it’s worth it.
- If gifting, layer parchment between patties to avoid sticky situations in the box.