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Peppermint Patties Two Ways

Make these into classic peppermint patties or try a new twist with Irish cream-flavored filling. Either version is easy to make and sure to delight.
30 min Prep Time
  • Prep Time: 30 min
  • Servings: 16-24 patties

Servings: 16-24 patties

Ingredients

  • For Classic:

  • 3 3/4 cups powdered sugar, sifted
  • 3 tablespoons butter, room temperature
  • 2 tablespoons milk
  • 2 teaspoons peppermint extract
  • 12 oz. white chocolate
  • 1 tablespoon coconut oil
  • Crushed candy canes, for garnish

  • For Irish Cream:

  • 3 3/4 cups powdered sugar, sifted
  • 3 tablespoons butter, room temperature
  • 2 tablespoons Irish cream
  • 2 teaspoons peppermint extract
  • 12 oz. dark chocolate
  • 1 tablespoon coconut oil

Instructions

Step 1

Combine powdered sugar and butter in a large bowl using an electric mixer until butter is well incorporated and mixture is crumbly. Add milk and peppermint extract, or Irish cream; mix until dough comes together and holds when squeezed.

Step 2

Transfer dough to a sheet of parchment paper. Top with additional sheet of parchment and roll into a rough circle, 1/4-inch thick. Place onto sheet pan and freeze for 30 minutes.

Step 3

Using a 1 ½ or 2-inch cookie cutter, cut out dough and place rounds on a sheet pan. Reroll scraps of dough as needed. Chill for an additional 20-30 minutes.

Step 4

Combine chocolate and coconut oil in a small bowl. Microwave in 30-second increments, stirring in between, until fully melted. Using two forks, dip each round into the chocolate mixture. Let excess drip back into bowl and place onto a parchment-lined baking sheet. Garnish with additional chocolate or crushed candy canes.

Step 5

Store in freezer until ready to be enjoyed, up to a month.