Peppermint Patties (Printable)
Creamy peppermint centers dipped in dark chocolate - easy, gift-ready treats with optional vegan swap and festive toppings.
# 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, for smoother coating)
# Directions:
01 - In a mixing bowl, beat together powdered sugar, unsalted butter, peppermint extract, heavy cream, and salt until a smooth, pliable dough forms. Add more powdered sugar gradually if mixture is too sticky.
02 - Scoop out portions of dough, about 2 teaspoons each, and flatten into 1/4-inch thick round discs. Arrange on a parchment-lined baking sheet.
03 - Freeze the formed discs for 20 to 30 minutes until fully firm.
04 - In a heatproof bowl set over simmering water, melt chopped dark chocolate and coconut oil (if using), stirring until mixture is smooth and fluid.
05 - Using a fork, dip each chilled peppermint disc into the melted chocolate, ensuring full coverage and letting excess chocolate drip off. Return coated patties to the parchment-lined baking sheet.
06 - Chill the chocolate-coated patties in the refrigerator for 15 minutes or until the chocolate is firm and completely set.
# Expert Advice:
01 -
- Chilling the dough makes it blissfully easy to handle (less mess on your fingers!)
- The peppermint-to-chocolate ratio is spot on, delivering a cool, tingly bite every time
02 -
- If the filling isn’t chilled enough, it’ll melt into the chocolate and make a sticky mess—be patient.
- Adding coconut oil to the chocolate truly helps prevent stubborn lumps and streaks.
03 -
- Beat the filling longer than you think for the smoothest possible texture.
- Always chill the peppermint discs before dipping—room temperature filling will slide right off your fork.