Friends!!! Oh my goodness! Peppermint Patties – those two glorious words are sure to get you excited.
These may look deceivingly hard but they’re honestly the EASIEST thing I have ever made, for reals.
The patty inside is basically really thick buttercream frosting, because when you make buttercream frosting, it’s butter, icing sugar and a touch of milk or cream. This is what these patties are made from, the ratios are just different. The mixture forms a soft dough, pliable enough so you can roll it out, just like pastry! So fascinating right?
Infused with peppermint, you can either use peppermint essential oil or peppermint extract. I used my DoTerra Peppermint Essential oil, if you don’t have an essential oil, you can use the extract you purchase from the supermarket in the baking aisle.
The hardest part of this recipe, which really isn’t hard at all, it’s more time consuming, is dipping your patties into the melted chocolate. My pro tip for you is: when placing your patty into your chocolate, please don’t let it sit in there too long. Literally place in the chocolate until it’s completely covered and scoop it back out with your fork, you will see the patty begin to soften and droop because you have place a cold patty into warm chocolate, this is why it’s crucial to work quickly in this step!
Drizzled with melted milk chocolate – YUM! Also completely optional, edible gold shimmer to dust over for that extra special Christmas touch!
Enjoy my friends!!
- 2 Tbsp butter, softened at room temperature
- 2 cups icing sugar/confectioners sugar
- 1/4 tsp peppermint essential oil or 1 tsp peppermint extract, or more to taste
- 2 Tbsp milk of choice
- 200 g dark chocolate, roughly chopped
- 2 Tbsp coconut oil
- 50 g milk chocolate chips, melted
- Edible gold shimmer, optional, for dusting
In a stand mixer or a large mixing bowl with an electric hand beater, add softened butter and half the icing sugar. Beat until just combined.
Add remaining icing sugar, milk and peppermint oil/extract. Beat until well combined and mixture forms a soft dough.
If mixture is not coming together, add a little more milk until the dough forms. If the mixture is too wet, add a little more icing sugar.
Form dough into a round disc, wrap in cling film and refrigerate for 20 minutes.
Once dough has firmed up a little, remove from refrigerator. Line a large baking tray with parchment paper and set aside.
On a sheet of baking paper dusted with a little icing sugar, roll dough out to 1/2 inch in thickness.
Using a small round cookie cutter, I used a 2-inch wide round cutter. Cut out rounds and place on lined tray. Re-rolling excess dough until all used up.
Place tray in the freezer until patties are firm. Or refrigerate if freezer is too small for the tray.
Meanwhile, melt together chopped chocolate and coconut oil over a double boiler until completely smooth. Remove from heat and set aside for 10 minutes to cool down. NOTE: ensure the chocolate has cooled down before dipping as the patties will soften quite quickly when placed in the chocolate.
Remove tray from freezer/refrigerator.
Dipping one patty at a time, place in melted chocolate, take a fork and carefully scoop up the patty, tapping the fork to allow excess chocolate to drip back into the bowl and then gently wipe the bottom of the fork against the edge of the bowl so more excess chocolate drips back. Place back onto lined tray. Repeat this method with remaining patties. NOTE: don’t let the patties sit for too long in the chocolate as they will begin to soften and melt.
Once all coated, place tray back into the refrigerator until chocolate completely sets.
Once all set, drizzle over melted milk chocolate using a small spoon or fill a piping bag fitted with a tiny round nozzle with the chocolate and drizzle over patties.
Place back into refrigerator until set.
Dust over shimmer if desired.
Serve and enjoy!
Store patties in an airtight container, refrigerated, for 1-2 weeks.