Description

This easy homemade peppermint patties recipe is perfect for any peppermint lover! Made with a smooth peppermint candy filling and coated in dark chocolate, this easy peppermint recipe is perfect to have in the freezer at all times!

Ingredients

Scale

Peppermint Filling

570g powdered sugar, sifted
Pinch of salt
40g unsalted butter, at room temperature
3 tsp peppermint extract (see notes - you may need to adjust this if you use a different strength extract)
40g full fat milk

Chocolate Coating

300g dark chocolate (I used 72%), chopped
12g neutral oil

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric hand mixer, combine the powdered sugar, salt, and butter, and mix on medium speed until the butter is well incorporated.
Add the peppermint extract and milk, and then mix until the dough comes together - it will be crumbly, but should form a stiff dough that holds together when you squeeze it.
Turn the dough out onto a piece of baking paper, and knead together until a dough forms.
Top with a second piece of baking paper, and then roll out the dough between the two pieces of paper until it is about 1cm (0.4") thick.
Place the dough, still between the pieces of baking paper, onto a sheet pan then place into the freezer for 30 minutes or up to overnight to firm up.
Once the dough is firm, remove from the freezer and remove the top piece of baking paper. Using a round cookie cutter (mine was 1 3/4" / 4.5cm), cut rounds of the dough and place onto a baking paper lined tray. You can press scraps together, re-roll, then chill briefly before cutting out more rounds.
Place the cut out rounds on the tray and freeze for 20 minutes more to firm up.
To make the chocolate coating, either melt the chocolate and oil together over a pan of simmering water in a heatproof bowl, stirring until well incorporated, or combine the oil and chocolate in a medium bowl and microwave for 30 second intervals, stirring well in between, until melted and smooth.
Line a pan with baking paper that you will use to place your dipped peppermint patties on. Have a cloth nearby to wipe your hands and utensils on - this can get a little messy. Only take a few patties out of the freezer to dip at a time - leave the remainder in the freezer so they do not get too soft.
Using two forks, dip each patty into the chocolate mixture, turning over to ensure that they are coated, then shaking off any excess. I like to lightly wipe the patty on the side of the bowl as I am removing it.
Place the dipped patties onto the prepared baking tray, then repeat the process with the remaining discs of peppermint dough.
Place the dipped patties back in the freezer for 5 minutes or so to set the chocolate. If you would like to add a drizzle, place the remaining chocolate into a piping bag or a ziploc bag and snip a small hole in the corner. Drizzle the patties with the leftover chocolate, then freeze until solid.
Store in an airtight container in the fridge for two weeks or freezer for up to a month.

Notes

I use peppermint extract in my peppermint patties, which is a lot less potent than peppermint oil. Make sure that you check which one you are using. Some extracts are stronger than others, so just taste as you go and adjust if needed. You may need to adjust the milk if you use less peppermint to form a stiff dough.