Peppermint Patties (Printable)

Smooth peppermint centers dipped in dark chocolate—freeze, coat and chill for elegant after-dinner treats or gifts.

# 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

# How to Make It:

01 - In a mixing bowl, beat together powdered sugar, unsalted butter, peppermint extract, heavy cream, and salt until a smooth, pliable dough forms. If the mixture is too sticky, gradually incorporate additional powdered sugar to achieve the desired consistency.
02 - Portion the dough into small balls, approximately 2 teaspoons each, and flatten to 1/4-inch thick discs. Transfer the discs to a parchment-lined baking sheet and place them in the freezer for 20 to 30 minutes, or until firm.
03 - Combine chopped dark chocolate and coconut oil, if using, in a heatproof bowl set over simmering water. Stir gently until the chocolate is completely melted and smooth.
04 - Using a fork, dip each chilled peppermint disc into the melted chocolate, allowing excess chocolate to drip off. Return coated discs to the parchment-lined baking sheet.
05 - Chill the patties in the refrigerator for 15 minutes, or until the chocolate coating is set.

# Expert Advice:

01 -
  • The homemade peppermint center is so fresh and clean, you’ll never crave store-bought again.
  • If you like impressing friends—or just sneaking one from the fridge—they keep beautifully and always surprise people.
02 -
  • If you rush the chilling, the patties will melt into the chocolate and make a mess—it’s worth the wait.
  • Melting chocolate slowly over gentle heat means fewer lumps and a shinier finish—patience is your secret ingredient.
03 -
  • Always freeze the peppermint centers at least 20 minutes before dipping to avoid disastrous melting in the chocolate.
  • A sprinkle of sea salt or a hint of espresso powder in the chocolate takes things to another level—don’t be afraid to experiment.

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