Peppermint Patties (Print Version)
Minty cream centers dipped in dark chocolate, chilled until firm — easy, giftable after-dinner indulgence.
# 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 Make:
01 - In a mixing bowl, beat powdered sugar, softened butter, peppermint extract, heavy cream, and a pinch of salt until a smooth, pliable dough develops. If sticky, incorporate additional powdered sugar gradually until the dough becomes workable.
02 - Portion dough into small balls, approximately 2 teaspoons each, and flatten into 1/4-inch thick discs. Arrange in a single layer on a parchment-lined baking sheet. Freeze for 20 to 30 minutes until firm.
03 - In a heatproof bowl set over gently simmering water, melt dark chocolate with coconut oil if using, stirring frequently until silky and smooth.
04 - With a fork, dip each peppermint disc into the melted chocolate, allowing excess to drip off before placing back on the parchment-lined sheet.
05 - Chill the coated patties in the refrigerator for 15 minutes or until the chocolate is fully set.
# Expert Tips:
01 -
- These minty bites are secretly even easier to make than they look.
- The one-bowl filling means less mess and more time licking chocolate off your fingers.
02 -
- I once skipped chilling the centers and ended up with gooey, misshapen patties—it’s worth the wait.
- Adding a touch of coconut oil changed the coating from dull to glossy and smooth.
03 -
- If your dough gets sticky, dust your hands lightly with powdered sugar before shaping the centers.
- Let the dipped patties set at cool room temperature before chilling if you want to avoid condensation.