Classic Peppermint Patties (Printer-Friendly)

Minty discs dipped in dark chocolate; chill, set, and enjoy crisp, gift-ready confections.

# 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 salt

→ Chocolate Coating

06 - 8 ounces dark chocolate (60–70% cocoa), chopped
07 - 1 teaspoon coconut oil (optional)

# How-To Steps:

01 - In a mixing bowl, combine powdered sugar, softened butter, peppermint extract, heavy cream, and salt. Beat until the mixture becomes a smooth, pliable dough. If dough appears too sticky, incorporate additional powdered sugar incrementally until easy to handle.
02 - Scoop approximately 2 teaspoons of the dough, roll into balls, and flatten each to about 1/4-inch thickness to form discs. Arrange on a baking sheet lined with parchment paper.
03 - Transfer the tray to the freezer and chill the discs for 20 to 30 minutes, or until firm.
04 - Combine dark chocolate and coconut oil (if using) in a heatproof bowl set over barely simmering water. Stir frequently until fully melted and glossy.
05 - Dip each chilled peppermint disc into the melted chocolate using a fork, allowing any excess chocolate to drip off before returning to the parchment-lined sheet.
06 - Refrigerate the chocolate-coated patties for 15 minutes, or until the coating is firm and fully set.

# Expert Hints:

01 -
  • Molding the soft, snowy filling feels like playing with edible playdough, and dipping them in silky chocolate never gets old.
  • No oven required and you&apost have to fuss over precise temperatures—the results are always addictive and refreshingly simple.
02 -
  • I once melted the chocolate too quickly and scorched it—the gentler the heat, the silkier your dip.
  • Adding just a pinch of salt to the filling was a game changer for making the patties less cloying and more balanced.
03 -
  • If the filling gets warm and sticky while shaping, a quick pop back in the freezer makes it workable again.
  • Adding coconut oil to the melted chocolate keeps the coating easy to work with and extra glossy.

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