Peppermint Patties (Printable Version)
Minty centers coated in glossy dark chocolate - freezer-set candies ideal for gifting or after-dinner sweets.
# What You'll 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 It:
01 - In a mixing bowl, combine powdered sugar, unsalted butter, peppermint extract, heavy cream, and a pinch of salt. Mix with an electric mixer or sturdy spatula until a smooth, pliable dough forms. Add additional powdered sugar if the mixture is too sticky.
02 - Portion dough into small balls, approximately 2 teaspoons each, and flatten to 1/4-inch thick discs. Arrange on a baking sheet lined with parchment paper. Freeze for 20 to 30 minutes until firm.
03 - In a heatproof bowl set over simmering water, melt chopped dark chocolate with coconut oil (if using), stirring continuously until smooth.
04 - Using a fork, dip each chilled peppermint disc into the melted chocolate, allowing excess to drip off. Place coated discs back onto the parchment-lined baking sheet.
05 - Refrigerate patties for 15 minutes or until the chocolate coating is completely set.
# Expert Tips:
01 -
- No one expects you rolled out your own peppermint filling—these taste like secret bakery magic.
- They're easier than they look and dare I say, even more refreshing right from your fridge.
02 -
- One time I rushed shaping the patties and my warm hands melted the dough—cool hands and chilling make all the difference.
- Letting excess chocolate drip off on the fork keeps the patties looking neat and avoids big puddles underneath.
03 -
- If your kitchen is warm, chill the dough between batches to keep discs easy to handle.
- Use a dipping fork or two-pronged fork for smoothest chocolate coverage—it makes lifting each patty cleanly much easier.