Peppermint Patties (Printable)

Cool peppermint centers enrobed in dark chocolate; simple steps, great for gifting or dessert plates.

# 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)

# How to Prepare:

01 - In a large mixing bowl, combine powdered sugar, unsalted butter, peppermint extract, heavy cream, and salt. Mix with an electric mixer or sturdy spatula until a smooth, pliable dough is achieved. If the dough remains sticky, incrementally mix in additional powdered sugar until it can be easily handled.
02 - Scoop portions of dough, about 2 teaspoons each, and gently roll into balls. Flatten each into 1/4-inch thick discs and position on a parchment-lined baking sheet.
03 - Place the baking sheet in the freezer for 20 to 30 minutes or until the discs are firm to the touch.
04 - Set a heatproof bowl over a pot of gently simmering water. Add chopped dark chocolate and coconut oil if using, stirring constantly until chocolate is fully melted and glossy.
05 - Using a fork, dip each chilled peppermint disc fully into the melted chocolate. Allow excess chocolate to drip away before returning each disc to the parchment-lined baking sheet.
06 - Refrigerate coated patties for 15 minutes, or until the chocolate shell is completely firm.

# Expert Advice:

01 -
  • You get the kind of creamy mint center and glossy dark chocolate shell that store-bought versions can't match.
  • They're surprisingly simple to make—your friends will never believe you did it in under an hour.
02 -
  • If you rush the chilling before dipping, the patties turn gooey and refuse to be lifted with a fork.
  • Adding a smidge of coconut oil made my chocolate shell shinier than ever and way easier to bite through.
03 -
  • Let the chocolate cool slightly before dipping—too hot, and the filling melts on impact.
  • Have all your patties ready and lined up, because once you start dipping, momentum is your best friend.

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