Peppermint Patties (Printable)

Minty centers dipped in dark chocolate for cool, make-ahead treats that chill firm and store well.

# Ingredient List:

→ Peppermint Filling

01 - 2 cups sifted powdered sugar
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)

# Directions:

01 - Combine sifted powdered sugar, softened butter, peppermint extract, heavy cream, and a pinch of salt in a mixing bowl. Beat on medium speed or stir vigorously until a smooth, pliable dough develops. If dough appears overly sticky, incrementally incorporate additional powdered sugar for a workable consistency.
02 - Scoop dough by 2-teaspoon portions and roll into balls. Flatten each into a disc approximately 1/4 inch thick. Arrange discs on a parchment-lined baking sheet, ensuring separation.
03 - Transfer baking sheet to freezer and chill peppermint discs for 20 to 30 minutes, until firm to the touch.
04 - Place chopped dark chocolate and coconut oil (if using) in a heatproof bowl set over a pot of gently simmering water. Stir continuously until chocolate is fully melted and smooth.
05 - Using a fork, dip each chilled peppermint disc into melted chocolate, allowing excess to drip off before placing back onto parchment-lined sheet.
06 - Refrigerate coated patties for 15 minutes or until chocolate is fully set.

# Expert Tips:

01 -
  • You can adjust the level of mint to your perfect preference—much more satisfying than candies from a box.
  • They look impressively neat with very little effort, which makes them a favorite for last-minute gifts or sweet table surprises.
02 -
  • If the filling is too warm or soft, chocolate coating will slide right off—chill it more than you think you need.
  • Let your chocolate cool for a minute before dipping or it can melt the mint centers and make a messy swirl (ask me how I know).
03 -
  • Let your fillings and chocolate reach just the right temperature—too warm or too cold and they won’t set beautifully.
  • Melt chocolate slowly and gently over simmering water, not direct heat, for a shiny, irresistible coat.

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