Description
These Quick 20-Minute Peppermint Patties are a delightful homemade treat combining a creamy peppermint filling with a smooth chocolate coating. Perfect for a fast holiday dessert or a refreshing minty snack, these patties require no baking and come together quickly with easy-to-find ingredients.
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
Coating
- 2 cups semi-sweet or dark chocolate chips
- 1 tablespoon coconut oil or shortening
Garnish (Optional)
- Crushed peppermint candies
- Flaky sea salt
Instructions
- Prepare the Filling: Begin by placing your softened butter in a mixing bowl. Beat it using a hand mixer or a spatula until it becomes smooth and creamy. Next, add the peppermint extract, vanilla extract if using, salt, and heavy cream. Gradually incorporate the powdered sugar, one cup at a time, mixing until you form a soft, pliable dough. Adjust the sugar amount if necessary to achieve the right consistency.
- Shape the Patties: Roll the mixture into 1-inch balls and flatten each into a disc shape. Place the discs on a parchment-lined tray, spacing them apart. Chill in the freezer for about 10 minutes to firm up the filling for easier dipping.
- Make the Chocolate Coating: Combine the chocolate chips and coconut oil in a microwave-safe bowl. Heat in short bursts in the microwave or melt gently over a double boiler, stirring occasionally until completely smooth. Avoid overheating to prevent burning.
- Dip the Patties: Remove the chilled filling discs from the freezer. Using a fork, dip each disc into the melted chocolate to fully coat it. Let excess chocolate drip back into the bowl. Place the coated patties on the parchment-lined tray to set.
- Add Garnish and Set: While the chocolate is still wet, sprinkle crushed peppermint candies or flaky sea salt on top, if desired. Allow the patties to sit at room temperature for a few minutes to set or refrigerate them for faster hardening.
Notes
- For a dairy-free version, substitute butter with a vegan butter and use full-fat coconut milk instead of heavy cream.
- Chilling the filling before dipping is key to prevent melting and ensure a clean chocolate coat.
- Use high-quality chocolate for the best flavor and smooth texture.
- Store peppermint patties in an airtight container in the refrigerator for up to 1 week.
- Adjust peppermint extract quantity to taste, but avoid adding too much to prevent bitterness.
