Peppermint Patties (Printable)

Chilled mint centers coated in dark chocolate for a cool, giftable after-dinner sweet that's gluten-free and vegetarian.

# 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)

# 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 too sticky, gradually add more powdered sugar until workable.
02 - Portion out small balls of the mint dough, approximately 2 teaspoons each, and flatten into 1/4-inch thick discs. Arrange on a parchment-lined baking sheet.
03 - Place the baking sheet in the freezer for 20 to 30 minutes, allowing the discs to firm up.
04 - Melt dark chocolate and coconut oil, if using, in a heatproof bowl set over a simmering pot of water, stirring until completely smooth.
05 - Using a fork, immerse each chilled peppermint disc into the melted chocolate, letting excess drip off. Return coated patties to the parchment-lined sheet.
06 - Refrigerate the finished patties for 15 minutes, or until the chocolate has set completely.

# Expert Tips:

01 -
  • This filling comes together with just a handful of pantry staples, and almost no effort.
  • The fresh mint and bittersweet chocolate contrast makes each bite taste like a tiny celebration.
02 -
  • Don’t skip the chilling steps or your patties will melt into the chocolate, resulting in a sticky mess (I learned this messy lesson so you don’t have to).
  • Even a splash too much peppermint extract can turn the filling toothpaste-y, so measure with a careful hand.
03 -
  • If your kitchen is warm, keep half the patties in the freezer while you dip the others for best results.
  • Adding a tiny pinch of salt to the melted chocolate makes flavors pop just that little bit more.

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