Peppermint Patties (Print Page)

Cool mint centers dipped in rich dark chocolate, elegant gluten-free after-dinner treats or homemade gifts.

# What You 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)

# Directions:

01 - In a 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 forms. Gradually add more powdered sugar if the dough is sticky.
02 - Portion dough into small balls using about 2 teaspoons each. Flatten into 1/4-inch thick discs and arrange on a parchment-lined baking sheet.
03 - Freeze the shaped discs for 20 to 30 minutes until firm.
04 - Place chopped dark chocolate and coconut oil in a heatproof bowl over a pot of simmering water. Stir until the mixture is fully melted and smooth.
05 - Using a fork, dip each chilled peppermint disc into the melted chocolate, allowing excess to drip off. Return to the parchment-lined baking sheet.
06 - Refrigerate the coated patties for 15 minutes or until the chocolate is fully set.

# Expert Tips:

01 -
  • This isn't just candy—it's an easy party trick that leaves everyone guessing how you did it.
  • You get to choose the chocolate thickness and the peppermint intensity, so each batch is uniquely yours.
02 -
  • If you rush the chilling step, the peppermint centers will melt right into the chocolate—been there, done that.
  • I once swapped pure extract for imitation by mistake, and the result just wasn’t as punchy.
03 -
  • Always sift powdered sugar for silky peppermint filling—it makes all the difference.
  • The coconut oil helps chocolate stay glossy after chilling, and makes the shell easier to bite through.

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