Peppermint Patties (Printable version)

Minty discs chilled and dipped in dark chocolate for a giftable, cool after-dinner sweet.

# 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 Prepare:

01 - Combine powdered sugar, butter, peppermint extract, heavy cream, and salt in a mixing bowl. Mix with an electric mixer or sturdy spatula until a smooth, pliable dough forms. If dough is sticky, incorporate additional powdered sugar until it becomes manageable.
02 - Portion out small balls of dough using approximately 2 teaspoons for each. Flatten into discs about 1/4-inch thick and arrange on a parchment-lined baking sheet.
03 - Transfer the baking sheet to the freezer and chill the discs for 20 to 30 minutes, or until they are firm.
04 - Place chopped dark chocolate and coconut oil into a heatproof bowl. Set over a pot of gently simmering water and stir until chocolate is fully melted and glossy.
05 - Using a fork, dip each chilled peppermint disc into the melted chocolate, allowing excess to drip off. Place finished patties onto the parchment-lined sheet.
06 - Chill coated patties in the refrigerator for 15 minutes, or until the chocolate is firm.

# Expert advice:

01 -
  • You can adjust the minty kick just how you like it, and nobody will ever guess how easy they are to make.
  • They store beautifully and make a thoughtful homemade gift (if you manage not to snack on them first).
02 -
  • One humid summer, I learned the hard way that skipping the freezer step makes the mint centers melt into the chocolate and the result is a sticky mess.
  • Sprinkling a few crushed candy canes or sea salt on the still-wet chocolate makes them look like you bought them at a fancy shop.
03 -
  • If your dough feels a little too dry, a few extra drops of cream make all the difference—don’t be afraid to adjust.
  • Use a high-quality peppermint extract; the cheap stuff tends to taste toothpaste-y and overpowers the chocolate.

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