Peppermint Patties (Printable)

Minty centers of sugar, butter, and cream dipped in rich dark chocolate; chilled until set.

# 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)

# Steps:

01 - Beat together the powdered sugar, softened butter, peppermint extract, heavy cream, and salt in a mixing bowl until a smooth, pliable dough forms. Add extra powdered sugar if the mixture is too sticky.
02 - Portion dough into 2-teaspoon sized balls and flatten to 1/4-inch thick discs. Arrange on a parchment-lined baking sheet. Freeze for 20–30 minutes until firm.
03 - Combine chopped dark chocolate and coconut oil, if using, in a heatproof bowl set over a pot of simmering water. Stir gently until fully melted and smooth.
04 - Dip each chilled peppermint disc into melted chocolate using a fork, letting excess chocolate drip off. Return coated patties to the parchment-lined sheet.
05 - Refrigerate patties for 15 minutes, or until chocolate is fully set and glossy.

# Expert Advice:

01 -
  • The peppermint center melts like winter on your tongue—so much fresher than store-bought.
  • They look impressively glossy, yet the steps are so straightforward you can chat and stir at the same time.
02 -
  • If your filling isn’t cold enough before dipping, the chocolate will seize and go lumpy—trust me, I’ve done it.
  • Bringing the chocolate slowly to melt keeps it from blooming and gives every patty a professional shine.
03 -
  • Work quickly with cold filling so patties hold their shape in the melted chocolate.
  • Use a high-quality peppermint extract—the difference is real and totally worth it.

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