Classic Peppermint Patties (Print)
Cool peppermint centers dipped in dark chocolate, chilled and ready for gifting or after-dinner treats.
# 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, for smoother coating)
# How To Make It:
01 - In a mixing bowl, combine powdered sugar, softened butter, peppermint extract, heavy cream, and salt. Beat until a smooth, pliable dough forms. If dough appears sticky, incorporate additional powdered sugar incrementally until it becomes workable.
02 - Portion dough into small balls, approximately 2 teaspoons each, and flatten into 1/4-inch thick discs. Arrange discs on a parchment-lined baking sheet and freeze for 20 to 30 minutes until firm.
03 - In a heatproof bowl placed over a pot of simmering water, melt chopped dark chocolate with coconut oil if using, stirring frequently until completely smooth.
04 - Using a fork, dip each chilled peppermint disc into the melted chocolate, allowing excess chocolate to drip off. Return coated patties to the parchment-lined baking sheet.
05 - Refrigerate patties for 15 minutes or until chocolate coating is fully set.
# Expert Tips:
01 -
- Your kitchen will smell like a fancy chocolatier, but without any special equipment or fuss.
- Theyre shockingly simple, yet everyone will assume you bought them from a gourmet shop.
02 -
- One time, I made the filling too wet and everything stuck to my hands—err on the side of less cream.
- Let the chocolate cool for a couple minutes after melting or it'll streak and not coat as smoothly.
03 -
- Use a fork or dipping tool for the cleanest chocolate shell—toothpicks never worked for me.
- Microwave melting chocolate can be fussy, so stick to a double boiler for best results.