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Peppermint Patties

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 12
Calories 215kcal
Author Samantha



  • 2 tablespoon butter, softened at room temperature
  • 2 cups icing sugar/confectioners sugar
  • ¼ teaspoon peppermint essential oil or 1 teaspoon peppermint extract, or more to taste
  • 2 tablespoon milk of choice

Chocolate Coating

  • 200 g dark chocolate, roughly chopped
  • 2 tablespoon coconut oil

Chocolate Drizzle

  • 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 ½ 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.

Chocolate Coating

  • 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.


Calories: 215kcal | Carbohydrates: 27g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 5mg | Sodium: 21mg | Potassium: 122mg | Fiber: 1g | Sugar: 23g | Vitamin A: 65IU | Calcium: 15mg | Iron: 2mg