Peppermint Patties (Print version)
Minty centers coated in dark chocolate — easy, chill-friendly treats perfect for gifting and after-dinner.
# What goes in:
→ 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
# Cooking steps:
01 - In a mixing bowl, beat together powdered sugar, butter, peppermint extract, heavy cream, and salt until a smooth, pliable dough forms. If the mixture is sticky, gradually incorporate additional powdered sugar until workable.
02 - Scoop approximately 2 teaspoons of dough per piece and shape into balls. Flatten each to 1/4-inch thickness and arrange on a parchment-lined baking sheet.
03 - Transfer baking sheet to freezer for 20 to 30 minutes until discs are firm.
04 - Combine chopped dark chocolate and coconut oil (if using) in a heatproof bowl set over simmering water. Stir until completely melted and smooth.
05 - Using a fork, dip each frozen peppermint disc into melted chocolate, allowing excess to drip off. Return coated discs to the parchment-lined sheet.
06 - Refrigerate patties for about 15 minutes until chocolate is fully set.
# Tips from flavorandfeast:
01 -
- The melt-in-your-mouth mint center feels like a little secret frozen in chocolate shell.
- These patties are easy to whip up and make incredible last-minute gifts when you want to impress.
02 -
- I once tried to dip the patties while still soft—the filling simply melted into the chocolate and made a swirling mess.
- Adding a little coconut oil to the chocolate rescued me when it was too thick and stubborn to coat evenly.
03 -
- Warming your fork before dipping makes the coating smoother.
- Use a narrow bowl for the chocolate so it stays deep enough for easy dipping, even as you near the end.