Peppermint Patties (Printable Version)
Tender mint filling enrobed in dark chocolate — a quick, make-ahead sweet for holidays or gifts.
# What You Need:
→ 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
# How To Make:
01 - In a mixing bowl, combine powdered sugar, unsalted butter, peppermint extract, heavy cream, and salt. Beat until a smooth, pliable mixture forms. If too sticky, incorporate extra powdered sugar until workable.
02 - Scoop 2 teaspoons of dough, roll into balls, and flatten into 1/4-inch thick discs. Arrange on a parchment-lined baking sheet.
03 - Freeze discs for 20 to 30 minutes until they are firm.
04 - Place chopped dark chocolate and coconut oil, if using, in a heatproof bowl set over simmering water. Stir until melted and smooth.
05 - Using a fork, dip each chilled peppermint disc in melted chocolate, allowing excess to drip off. Transfer back to parchment-lined sheet.
06 - Refrigerate coated patties for 15 minutes or until chocolate sets.
# Expert Advice:
01 -
- Shaping the creamy peppermint centers feels like sneaking bites of snow—cool, sweet, and impossibly smooth.
- Once dipped and set, these make seriously impressive gifts or shareable goodies with just a bit of effort.
02 -
- If the peppermint filling gets too sticky or warm, chilling briefly fixes everything before dipping.
- Dipping works best if the chocolate cools just slightly—too hot, and the centers melt; too cold, and it won’t coat smoothly.
03 -
- Parchment paper is essential—the filling is sticky and will cling to anything else.
- Briefly freezing the shaped centers prevents disaster when you coat them in warm chocolate.