Peppermint Patties
Making your own Peppermint Patties is easier than you think, and the result is so much better than anything you'll find at the store. These cool, minty treats feature a smooth, creamy peppermint filling coated in rich, glossy dark chocolate — perfect for the holidays, gift giving, or satisfying that chocolate-mint craving any time of year.
Equipment
- Large mixing bowl
- Baking sheets
- Small cookie scoop or tablespoon
- Double boiler or microwave-safe bowl
- Fork or dipping tool
- Offset spatula (optional)
Ingredients
For the Peppermint Filling
- 3 cups powdered sugar 360g, sifted
- 3 tablespoons unsalted butter 42g, softened
- 2 tablespoons heavy cream 30ml
- 1 teaspoon peppermint extract adjust to taste
- 1/4 teaspoon vanilla extract
- salt pinch
For the Chocolate Coating
- 12 ounces dark chocolate or chocolate melting wafers 340g
- 1 tablespoon coconut oil optional, for smoother coating
Instructions
- Sift the powdered sugar into a large mixing bowl to remove any lumps. Add the softened butter and beat with an electric mixer on medium speed until the mixture becomes crumbly.
- Pour in the heavy cream, peppermint extract, vanilla extract, and salt. Mix on low speed initially, then increase to medium and beat for 2-3 minutes until the mixture comes together into a smooth, thick dough. Taste and add more peppermint extract if desired.
- Line two baking sheets with parchment paper or silicone baking mats. Using a small cookie scoop or tablespoon, portion out balls of filling (about 1 tablespoon each) and roll each portion between your palms to form a smooth ball.
- Place the balls on the prepared baking sheets, spacing them about 1 inch apart. Gently press each ball down with the bottom of a glass or your palm to flatten into discs about 1/4 inch thick. Freeze for at least 1 hour, or until firm.
- Set up a double boiler by placing a heatproof bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Add the chocolate and coconut oil (if using) and stir constantly until completely melted and smooth.
- Remove from heat and let cool slightly, stirring occasionally, until the chocolate reaches about 90°F (it should feel barely warm to the touch). Alternatively, melt in the microwave in 30-second intervals, stirring between each interval.
- Remove the frozen patties from the freezer, working with one baking sheet at a time. Using a fork, place one patty on the fork and lower it into the melted chocolate. Use a spoon to pour chocolate over the top, ensuring complete coverage.
- Lift the patty out with the fork and gently tap the fork on the edge of the bowl to remove excess chocolate. Slide the coated patty onto a clean parchment-lined baking sheet using a toothpick or knife to help release it from the fork. Repeat with remaining patties, reheating the chocolate gently if it becomes too thick.
- Let the chocolate-coated patties sit at room temperature for about 30 minutes until the chocolate is fully set. For faster setting, place them in the refrigerator for 15 minutes.
- Once set, use a small knife to clean up any chocolate "feet" around the base if desired. Store in an airtight container with parchment paper between layers.
Notes
- Adjust the peppermint intensity: Start with 1 teaspoon of extract and add more to taste. Peppermint extracts vary in strength, so always taste your filling before shaping.
- Keep everything cold: The colder your patties are before dipping, the easier they'll be to coat. Pop them back in the freezer if they start to soften while you're working.
- Use quality chocolate: The chocolate coating is half the experience, so invest in good-quality chocolate or melting wafers for the best flavor and texture.
- Tap out air bubbles: After dipping each patty, gently tap the fork on the bowl's edge several times to remove excess chocolate and any trapped air bubbles.
- Work quickly: Once you start dipping, work efficiently to coat all the patties before the chocolate starts to thicken too much.
- Add coconut oil for shine: A tablespoon of coconut oil mixed into the melted chocolate creates a thinner coating and adds a beautiful glossy finish.
- Make uniform shapes: Using a cookie scoop ensures all your patties are the same size, which looks more professional and ensures even coating.
- Prevent cracking: Let frozen patties sit at room temperature for about 5 minutes before dipping, and make sure melted chocolate isn't too hot to avoid cracking.
- Storage: Store in an airtight container at room temperature for up to 2 weeks, in the refrigerator for up to 1 month, or in the freezer for up to 3 months. Place parchment paper between layers to prevent sticking.
- Variations: Try white chocolate coating, orange extract instead of peppermint, crushed candy cane topping, espresso mint, or double-dipped patties for different flavors.
- Make it vegan: Replace butter with vegan butter or coconut oil, use coconut cream instead of heavy cream, and choose dairy-free chocolate chips or melting wafers.
Nutrition
Serving: 1PattyCalories: 145kcalCarbohydrates: 23gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 5mgSodium: 15mgFiber: 1gSugar: 21g
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