Description
Quick and delicious homemade peppermint patties coated in smooth semi-sweet chocolate. These festive treats are made with a creamy peppermint filling and take just 20 minutes to prepare, perfect for holiday gifting or a sweet indulgence.
Ingredients
Scale
Filling
- 2 cups powdered sugar
- 2 tablespoons unsalted butter (softened)
- 2 teaspoons peppermint extract
- 2 tablespoons heavy cream or full-fat coconut milk
- 1/4 teaspoon vanilla extract (optional)
- 1/8 teaspoon salt
Chocolate Coating
- 2 cups semi-sweet or dark chocolate chips
- 1 tablespoon coconut oil or shortening
Garnish (optional)
- Crushed peppermint candies or flaky sea salt
Instructions
- Prepare the filling. Place softened butter in a mixing bowl and beat with a hand mixer or spatula until smooth and creamy. Add peppermint extract, optional vanilla extract, salt, and heavy cream. Gradually add powdered sugar one cup at a time, mixing well until a soft, pliable dough forms. Adjust sugar amount if needed for consistency.
- Shape the patties. Roll the peppermint mixture into 1-inch balls and flatten each into a disc shape, keeping sizes uniform. Place discs onto a parchment-lined tray with space between each and chill in the freezer for 10 minutes to firm up.
- Melt the chocolate coating. In a microwave-safe bowl or double boiler, combine chocolate chips and coconut oil. Heat gently, stirring occasionally until fully melted and smooth, being careful not to burn the chocolate.
- Dip the patties. Remove discs from the freezer. Using a fork, dip each completely into the melted chocolate, letting excess chocolate drip back into the bowl. Place dipped patties back on the parchment-lined tray.
- Garnish and set. If desired, sprinkle crushed peppermint candies or flaky sea salt on top of the chocolate coating while still wet. Let patties sit at room temperature to set or refrigerate for quicker hardening.
Notes
- Adjust powdered sugar for desired filling consistency.
- Use full-fat coconut milk as a dairy-free alternative to heavy cream.
- Chilling the discs before dipping helps the coating process stay clean.
- Be careful not to overheat chocolate to avoid burning.
- Store finished patties in an airtight container in the refrigerator for up to 2 weeks.
