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Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh Same. These peppermint patties are the perfect win when your sweet tooth calls and you want minty, creamy, and chocolatey in about an hour. No giant mixer, no weird ingredients you need to Google, and no pretending the store bought ones are better than homemade. Spoiler alert they are not better.

This recipe gives you glossy dark chocolate covering a pillowy peppermint center that snaps in your mouth and melts on your tongue. It is also a fun little project if you want to show off to friends or just hoard the whole tray and judge your own impulse control. Trust me you can make these while wearing pajamas and still look like a wizard in the kitchen.

Why This Recipe is Awesome

It is fast. It is decadent. It is kind of smugly impressive for the minimal effort required. The filling comes together with simple stirring no kneading no mysterious chemistry experiments. The chocolate coating gives you that crisp shell you love and a soft vanillamint center that makes you want another one immediately.

It is also flexible. Want thinner patties or thick ones that are basically peppermint pillows You can do that. Want them darker or sweeter Adjust the chocolate or add a pinch of salt. This is one of those recipes that will forgive you for slight missteps so even if you overenthusiastically taste the filling a few times you will still end up with something amazing. FYI I did not mess these up the first time and I have a history of burning toast.

If you need a diversion while cookies bake try making these. Also if you like pairing recipes check out this easy homemade apple muffins for an entirely different vibe later. Seriously it is a good crosspollination of seasonal treats.

Ingredients You’ll Need

2 1/4 cups powdered sugar, sifted
1 1/2 tablespoons unsalted butter, softened
2 teaspoons peppermint extract
2 tablespoons heavy cream
10 ounces dark chocolate, 60–70% cacao, chopped or chips
1 tablespoon coconut oil

Step-by-Step Instructions

In a mixing bowl, beat together powdered sugar, butter, peppermint extract, and cream until a smooth dough forms. Keep mixing until it is uniform and not crumbly. If it seems too dry add a drop more cream. Be gentle with the peppermint it is strong.
Roll the filling into small balls about 1 inch in diameter, then flatten into discs. Use a teaspoon or cookie scoop for consistent sizes. Press gently so they hold together but stay soft.
Place the discs on a parchment-lined baking sheet and freeze for 15–20 minutes until firm. This helps the filling hold shape when you dunk it in chocolate. Don’t skip this step unless you enjoy messy chocolate puddles.
In a heatproof bowl set over a saucepan of simmering water, melt the dark chocolate with coconut oil, stirring until smooth. Keep the heat low and stir often. You want glossy chocolate not burnt chocolate rubble.
Using a fork, dip each peppermint disc into the melted chocolate, letting excess drip off, then return to the parchment-lined tray. Work quickly but not franticly. Chill the tray briefly between batches if the chocolate gets too warm.
Refrigerate until chocolate is fully set, about 15 minutes. Let them sit so the shell firms up all the way through. This keeps the texture contrast perfect.
Store in an airtight container in the fridge. They will keep for a couple of weeks but they rarely last that long. Treats get eaten.

Common Mistakes to Avoid

Overmixing the filling. Yes you can stir too much. Stop when it looks smooth and uniform. Overmixing can make it dry and crumbly. Not ideal for a candy center.
Skipping the chill step. If you dip warm or soft discs the chocolate will smear and slide right off. Freeze them briefly and save yourself cleanup drama.
Using watery cream or melting chocolate at high heat. Water and chocolate have a tense relationship. Even a drop of water can seize chocolate into a grainy mess. Keep things dry and use low heat.
Dipping with your bare hands. Unless you want a peppermint polka dot pattern on your fingers use a fork or dipping tool. Also wearing an apron helps avoid minty splatters.
Storing them at room temperature in hot climates. The chocolate will get soft and sticky and your snack session will turn into a sticky situation. Fridge is your friend if it is warm.

Alternatives & Substitutions

Butter swap What if you do not have unsalted butter Use salted butter but reduce added salt elsewhere or just skip adding salt. It changes the flavor slightly but still works.
Heavy cream alternatives No heavy cream Use full fat coconut milk for a dairy free option. The texture will differ but the filling stays creamy. IMO coconut adds its own charm.
Chocolate choices Want milk chocolate Go for it if you want a sweeter, softer shell. For a sharper bite use 70 percent dark. The higher the cacao the more bitter and elegant the result.
Peppermint extract options No peppermint extract Try 1 teaspoon peppermint plus 1 teaspoon vanilla if you want a milder mint note. Or use peppermint oil but be cautious it is concentrated.
Vegan version Want vegan patties Swap butter for vegan butter and heavy cream for full fat coconut milk. Use dairy free dark chocolate. For a tested vegan variation check a vegan recipe online for exact texture adjustments.

FAQ (Frequently Asked Questions)

Q What if my filling is sticky and will not roll Do I need more powdered sugar
A Can you add more powdered sugar Yes add it a tablespoon at a time. The filling should hold shape without being rock hard. If it gets too powdery add a tiny splash more cream. Balance wins.

Q Can I make these ahead of time and freeze them
A Absolutely Freeze them on a tray until solid then transfer to an airtight container. Thaw briefly in the fridge before serving. They keep well frozen and make a ready stash for emergencies.

Q Can I use peppermint candies instead of extract
A You could melt peppermint candies into the filling but it changes texture and sweetness. Extract gives clean mint flavor without adding grainy bits or extra sugar. If you love experimentation go ahead but expect different results.

Q Do I have to use coconut oil when melting chocolate
A No not strictly but coconut oil thins the chocolate for a smoother dip and gives a nice sheen. If you skip it stir slowly and melt very carefully. A tiny bit of neutral oil can also work.

Q Why did my chocolate seize and look lumpy
A Most likely a drop of water or steam got into the chocolate. Use a dry bowl and dry utensils. If it seizes try adding a small amount of warm cream to smooth it back out or start over with fresh chocolate.

Q Can I make bigger patties for gifting
A Yes scale up the size roll larger balls and flatten them more. Larger patties take longer to set and are a bit more fragile when dipping so chill them thoroughly before coating.

Q Is there a sugar free or low sugar version
A You can try powdered erythritol blends made for baking but texture and aftertaste will vary. I recommend testing a small batch first because sugar substitutes behave differently with moisture.

Final Thoughts

You just leveled up your candy game with a recipe that is as casual as it is tasty. These peppermint patties feel fancy when someone asks where you bought them and you can say you made them in your sweatpants. That feeling is priceless.

Remember to chill the patties before dipping. Seriously that tiny step makes the final result look like you actually planned everything. Share them if you want to be a hero. Or hoard them if solitude and chocolate are your love language.

Now go impress someone or yourself with your new culinary skills You have earned it

Conclusion

If you want a vegan twist or more ideas for plant based peppermint patties check out this helpful guide Creamy 5-Ingredient Vegan Peppermint Patties. For another take on homemade peppermint patty technique and tips see this practical walkthrough How to make peppermint patties recipe.