Peppermint Patties (Printable)

Chilled peppermint centers enrobed in dark chocolate for a cool, giftable after-dinner treat.

# 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)

# How To Cook:

01 - In a mixing bowl, combine powdered sugar, unsalted butter, peppermint extract, heavy cream, and salt. Beat until a smooth, pliable dough forms. If the mixture is overly sticky, incorporate additional powdered sugar gradually until the texture is workable.
02 - Scoop out portions about 2 teaspoons each and roll into balls. Flatten each ball into a 1/4-inch thick disc using your hands or the base of a glass. Arrange discs on a parchment-lined baking sheet.
03 - Transfer the sheet to the freezer for 20 to 30 minutes until the discs become firm.
04 - Combine chopped dark chocolate and coconut oil, if using, in a heatproof bowl. Set the bowl over a pot of gently simmering water and stir until completely smooth and melted.
05 - Remove peppermint discs from the freezer. Using a fork, dip each disc in the melted chocolate, letting excess chocolate drip back into the bowl. Place coated patties back onto the parchment-lined sheet.
06 - Refrigerate the coated patties for about 15 minutes or until the chocolate is fully set.

# Expert Tips:

01 -
  • These peppermint patties are shockingly simple to make, yet they look and taste like a pro made them—don't tell anyone just how easy it is!
  • The cool, creamy center delivers pure after-dinner bliss, and once you make them yourself, store-bought will never compare.
02 -
  • If you skimp on chilling the filling, they’ll melt into messy puddles when dipped—patience pays!
  • The first time I tried, I used too little peppermint and the flavor vanished—don't be shy with the extract.
03 -
  • Work in small batches—a warm kitchen melts the filling fast, so dip and chill in stages if needed.
  • A fork and a little patience turn you into a candy-coating pro, no special gadgets required.

Go Back