(A cool, creamy mint center coated in rich chocolate—just like the store-bought ones, but way better!)
Servings: 18-24 patties
Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Ingredients
- 2 1/2 cups powdered sugar
- 2 tbsp unsalted butter, softened
- 1/4 cup heavy cream
- 1 tsp peppermint extract
- 1/4 tsp vanilla extract
- Pinch of salt
- 8 oz dark chocolate or semisweet chocolate chips
- 1 tbsp coconut oil (optional, to smooth out the chocolate)
Instructions
- Make the Peppermint Filling:
- In a medium-sized mixing bowl, combine the powdered sugar, softened butter, heavy cream, peppermint extract, vanilla extract, and a pinch of salt.
- Stir until the mixture forms a thick dough-like consistency. If it’s too dry, add a tiny bit more cream; if it’s too sticky, add a bit more powdered sugar.
- Shape the Patties:
- Roll the peppermint mixture into small balls (about 1-inch in diameter).
- Use your hands or a spoon to flatten each ball into a disk shape. You can use a cookie cutter for perfectly uniform patties if you’re feeling fancy.
- Chill the Patties:
- Place the shaped patties on a baking sheet lined with parchment paper or a silicone mat. Refrigerate them for at least 30 minutes to set.
- Melt the Chocolate:
- While the patties are chilling, melt the chocolate. You can do this in the microwave in 20-30 second intervals, stirring in between, or in a double boiler on the stovetop.
- If desired, add 1 tablespoon of coconut oil to the chocolate to make it smoother and easier to coat the patties.
- Dip the Patties in Chocolate:
- Once the peppermint patties have chilled and firmed up, dip each one into the melted chocolate using a fork or tongs.
- Let the excess chocolate drip off and place the patties back on the parchment-lined baking sheet.
- Set the Chocolate Coating:
- Refrigerate the dipped patties for about 30 minutes to allow the chocolate to set completely.
- Serve and Enjoy:
- Once the chocolate is set, serve your homemade peppermint patties! They can be stored in an airtight container in the fridge for up to 2 weeks.
Do’s and Don’ts
DO:
- Use real peppermint extract for the best flavor. Avoid imitation extracts!
- Chill the patties thoroughly before dipping to ensure they hold their shape and the chocolate doesn’t melt them.
DON’T:
- Skip the coconut oil in the chocolate unless you’re okay with a slightly thicker, less glossy coating.
- Use too much cream in the filling—it should be thick, not runny!
Pro Tips:
- If you like things extra minty, feel free to add a little more peppermint extract to the filling mixture. Just be careful—it’s potent!
- For an extra touch of festivity, you can sprinkle crushed candy canes on top of the chocolate before it sets.
These Homemade Peppermint Patties are the perfect balance of cool, creamy mint and rich chocolate. They’re great for the holidays or whenever you’re craving a minty treat! 🍫🌿
