Peppermint Patties (Printable version)

Minty fondant discs dipped in dark chocolate, chilled until set — simple and gift-ready.

# List of ingredients:

→ 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)

# Directions:

01 - In a mixing bowl, combine powdered sugar, unsalted butter, peppermint extract, heavy cream, and salt. Beat until a smooth, pliable dough forms. If too sticky, incorporate additional powdered sugar as needed.
02 - Scoop approximately 2 teaspoons of dough and flatten each portion into 1/4-inch thick discs. Arrange on a parchment-lined baking sheet and freeze for 20 to 30 minutes until firm.
03 - Place dark chocolate and coconut oil, if using, in a heatproof bowl. Gently melt over simmering water, stirring frequently until glossy and smooth.
04 - With a fork, immerse each peppermint disc in melted chocolate, allowing excess to drain. Return coated patties to the parchment-lined sheet and refrigerate for 15 minutes or until the chocolate is set.

# Expert Advice:

01 -
  • The minty, creamy centers contrast so perfectly with the silky chocolate crunch (and they’re easier to make than you’d guess).
  • Nothing compares to offering homemade peppermint patties—friends always ask for the secret and are shocked they aren’t store-bought.
02 -
  • Never skip chilling the mint discs before dipping them in chocolate—I learned after a first batch melted into puddles and took the coating with it.
  • Testing different brands of peppermint extract actually made a difference; a better extract means a fresher taste that doesn’t feel medicinal.
03 -
  • Work in small batches when dipping to keep the centers from getting too soft and melting in the warm chocolate.
  • If the chocolate coating seems too thick, add a little more coconut oil and stir; it’ll glide right over the patties without heavy pooling.

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