Peppermint Patties (Printer-friendly)

Creamy peppermint centers enrobed in dark chocolate - chilled, handheld confections perfect for gifting or dessert plates.

# 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 salt. Mix with an electric mixer or sturdy spatula until a smooth, pliable dough forms. If too sticky, gradually incorporate additional powdered sugar until dough is workable.
02 - Portion dough into small balls using about 2 teaspoons per piece. Flatten each ball to a 1/4-inch thick disc and arrange evenly on a parchment-lined baking sheet.
03 - Place baking sheet in freezer and chill patties for 20 to 30 minutes until firm.
04 - Set a heatproof bowl over a pot of simmering water and melt dark chocolate with coconut oil, stirring continuously until chocolate is smooth and glossy.
05 - Remove patties from freezer. Using a fork, dip each disc into the melted chocolate, allowing excess to drip back into the bowl. Replace coated patties on parchment-lined sheet.
06 - Refrigerate the chocolate-coated patties for 15 minutes or until set and firm.

# Expert Tips:

01 -
  • The cooling mint center and crisp chocolate shell are shockingly easy to recreate at home and taste leagues better than storebought.
  • They can be made ahead and tucked into the fridge, ideal for when an unexpected sweet tooth or guest appears.
02 -
  • If your kitchen is warm, the patties can become too soft to dip—always chill them long enough or the chocolate gets messy.
  • Testing the strength of the peppermint extract is crucial; start with less than you think and adjust, since a few drops too many dominate everything.
03 -
  • Wear food-safe gloves for shaping if you want to cut down on stickiness, especially in warm weather.
  • Temper your chocolate for an extra-professional finish and that satisfying candy-bar snap.

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