Cool Creamy Peppermint Patty (Print Version)

Smooth chocolate coating surrounds a cool, creamy peppermint center for a refreshing indulgence.

# Recipe Ingredients:

→ Peppermint Filling

01 - 2 cups powdered sugar (approximately 7.5 oz)
02 - 2 tablespoons unsalted butter, softened
03 - 2 tablespoons heavy cream
04 - 1 ½ teaspoons pure peppermint extract
05 - 1 pinch salt

→ Chocolate Coating

06 - 8 ounces dark or semisweet chocolate, chopped
07 - 1 teaspoon coconut oil or vegetable shortening (optional)

# Directions:

01 - In a medium bowl, beat together powdered sugar, softened butter, heavy cream, peppermint extract, and salt until a stiff, smooth dough forms. Adjust consistency by adding a few drops of cream if too dry or more powdered sugar if too sticky.
02 - Lightly dust your hands with powdered sugar. Roll the dough into 1-inch diameter balls and flatten each gently to about ½ inch thickness.
03 - Place the shaped patties on a parchment-lined baking sheet and freeze for 20 to 30 minutes until firm.
04 - Gently melt dark chocolate and optional coconut oil in a heatproof bowl over simmering water or in the microwave in 30-second intervals, stirring until smooth.
05 - Using a fork, dip each chilled peppermint patty into the melted chocolate, allowing excess to drip off. Place back onto the baking sheet.
06 - Refrigerate the coated patties for 20 minutes until the chocolate has fully set.
07 - Keep the finished patties in an airtight container in the refrigerator for up to two weeks.

# Expert Advice:

01 -
  • They taste like a fancy confection but come together in less than an hour with just basic ingredients
  • The creamy peppermint center is perfectly balanced—refreshing without being overwhelming
  • Homemade versions are exponentially better than store-bought, and people genuinely believe you're a candy-making wizard when you hand them a box
02 -
  • Room temperature filling is your enemy—if your mixture gets warm, it becomes oily and won't hold its shape. Keep everything cool, and don't skip the freezing step, or your chocolate won't adhere properly.
  • The peppermint extract is concentrated; I learned this the hard way by assuming more would be better. Start with 1½ tsp and taste a tiny bit of the dough. You can always add another ½ tsp if you want it mintier, but you can't unmint it.
03 -
  • Keep everything cool and work quickly—warm filling and patties will fight you every step of the way, so set yourself up for success with a cold kitchen and cold hands
  • If your chocolate thickens up during dipping, don't panic; just gently reheat it over low heat or in short 15-second microwave bursts, and it'll flow beautifully again

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