Classic Peppermint Patties (Printable Version)
Minty discs dipped in dark chocolate; chill, set, and enjoy crisp, gift-ready confections.
# 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, for smoother coating)
# How to Make It:
01 - In a mixing bowl, combine the powdered sugar, softened butter, peppermint extract, heavy cream, and salt. Beat with an electric mixer or sturdy spatula until the mixture forms a smooth, pliable dough. If dough is too sticky, gradually add additional powdered sugar until it is workable.
02 - Scoop out portions using approximately 2 teaspoons of dough per piece and shape each into a ball. Flatten balls into discs about 1/4-inch thick, then transfer onto a baking sheet lined with parchment paper.
03 - Place the baking sheet in the freezer for 20 to 30 minutes or until the discs are thoroughly firm.
04 - While discs chill, melt the chopped dark chocolate and coconut oil, if desired, in a heatproof bowl set over a pot of gently simmering water. Stir until smooth and fully melted.
05 - Using a fork, dip each firm peppermint disc into the melted chocolate, ensuring full coverage. Allow excess chocolate to drip off before placing back onto the parchment-lined baking sheet.
06 - Refrigerate the coated patties for 15 minutes or until the chocolate sets completely.
# Expert Tips:
01 -
- These patties pack that classic, icy mint center in real chocolate – and take barely any time at all.
- With just a few simple tools and a handful of ingredients, you’ll feel like a chocolatier in your own kitchen.
02 -
- The filling can get sticky and warm fast – don’t skip the chill time before dipping or you’ll have melty mint chaos.
- I learned too late that the coconut oil gives store-bought gloss and keeps the chocolate from cracking.
03 -
- Cold patties hold their shape best during dipping – work quickly in small batches for best results.
- Switch to a fork for dipping, not a spoon; the excess chocolate slips away and coats more evenly.