Peppermint Patties

 

Ingredients:

For the filling:

• 2 1/4 cups powdered sugar (plus extra for dusting)

• 2 tablespoons unsalted butter, softened

• 2 teaspoons peppermint extract

• 2 tablespoons heavy cream (or milk)

• A pinch of salt

  Note I used food coloring in the filling to make it light purple inside.
  

For the coating:

• 10 oz semisweet or dark chocolate chips (or chopped chocolate)

• 1 tablespoon coconut oil or shortening (optional, for smoother dipping)

Instructions:

1. Make the filling:

   • In a large bowl, mix powdered sugar, butter, peppermint extract, salt, and heavy cream.

   • Stir until a dough-like consistency forms. You can knead it with your hands if it’s crumbly—it should be soft but not sticky. Add a bit more cream if needed.

2. Shape the patties:

   • Dust your hands and a surface with powdered sugar.

   • Roll the peppermint dough into 1-inch balls, then flatten each into a disk (about 1/4 inch thick).

   • Place on a parchment-lined baking sheet.

   • Freeze for 15–30 minutes until firm.

3. Melt the chocolate:

   • Melt the chocolate and coconut oil (if using) in a double boiler or microwave in 30-second bursts, stirring until smooth.

4. Dip the patties:

   • Using a fork, dip each chilled peppermint patty into the chocolate, letting the excess drip off.

   • Place back on parchment paper and let them set at room temp or chill in the fridge until firm.