Chocolate Peppermints

These homemade Chocolate Peppermints are easier than they look.

It’s funny how the mind works, or at least my mind. For example, years upon years (actually up until I googled it a few minutes ago) it didn’t occur to me that Peppermint Patties were named because of their shape, instead of after a person named Patty. I think Charlie Brown threw me off a bit. I was like, “I’m not sure who this Patty girl is, but her confections sure are the perfect follow-up to that Burrito Deluxe at our local Mexican restaurant.” Peppermint Patties are always at the checkouts at those restaurants for some reason. If we ever visit Mexico, and Peppermint Patties are not at the restaurant checkouts, we’ll certainly be miffed beyond degree.

So, there you go, Peppermint Patties are not named after Patty, or, I highly doubt, Hispanic inspired.

Anyway, I made my own version of Chocolate Peppermints, neither dipped, nor in a patty shape, but the same cool, refreshing taste reminiscent of Peppermint Patties. And you can call them whatever you’d like. Peppermint Amys has a nice ring, or Peppermint Freds. Perhaps Peppermint Jorgés? I think I like Peppermint Jorgés. Yes, I’m sticking with that. Peppermint Jorgés it is.

You’ll find many recipes around for chocolate dipped peppermints, but this is a very simplified version. As mentioned before, no dipping or exact patty shaping is involved, but instead, a mini bite of Chocolate Peppermint perfect for inclusion in the party spread (especially if it’s Mexican themed).

Begin with a simple combination of powdered sugar, cream cheese and peppermint extract. Create teaspoon size balls, and place on a wax paper or parchment lined baking sheets. Then gently press each peppermint ball to create a little “bowl” with a 1/4 teaspoon measure or your finger.

Chocolate Peppermint Recipe Tips:

• When making the cream cheese/powdered sugar mixture, gradually add the powdered sugar until the right texture is achieved. You may end up needing to add a bit more than listed in the recipe, or less. It should hold together, but not sticky.
• If working solo, only make a few balls at a time before pressing the bowls/indentations to avoid them drying and cracking. The best thing is to work with a fellow peppermint maker and have one person roll the balls, while the other follows behind making the bowls/indentations. A ball maker and a bowl maker make the perfect peppermint pair.
• Be sure to keep main peppermint mixture lightly covered with plastic or a damp paper towel while making the balls to avoid it drying out.

Once all the peppermints are pressed, cover with plastic wrap, and refrigerate for a few hours to let firm up a bit.

When peppermints are ready to fill, melt the chocolate chips according to package directions. I used the microwave method, which worked fine and dandy. Using a piping bag or plastic freezer bag with the corner snipped, fill each mini peppermint bowl with chocolate and let cool.

Since cream cheese is involved, remember to keep refrigerated until ready to serve. I think they should be okay left not refrigerated for a few hours during party/serving time. And stored, refrigerated in an air-tight container, they can be made days ahead.

There you have it. An easy version of Peppermint Patties, called Chocolate Peppermints, Peppermint Jorgés or whatever works for you.

You may also enjoy these other peppermint and chocolate recipes:

• Chocolate Dipped Peppermint Sticks
• Chocolate Peppermint Biscotti
• Peppermint Fudge Recipe

Chocolate Peppermints Recipe

Continue to Content

Chocolate Peppermints

Yield: Makes about 8 dozen.

Prep Time: 1 hour

Additional Time: 2 hours

Total Time: 3 hours

You'll find many recipes around for chocolate dipped peppermints, but this is a very simplified version. As mentioned before, no dipping or exact patty shaping is involved, but instead, a mini bite of Chocolate Peppermints, perfect for inclusion in the party spread.

Print

Ingredients

• 1 pound confectioners sugar (powdered sugar)
• 4 ounces, weight cream cheese, softened
• 1/4 teaspoon peppermint extract
• 6 ounces semi-sweet chocolate chips

Instructions

1. Using a mixer, gradually add the sugar to the cream cheese, beat well until incorporated.
2. Add peppermint extract and combine well.
3. Roll dough into teaspoon size balls and place on baking sheet(s) lined with wax paper or parchment. Create a small "bowl" or indention in each ball using a 1/4 teaspoon or your finger. Cover with plastic wrap and let firm up in refrigerator for a few hours.
4. When peppermints have firmed, melt chocolate according to package directions (microwave is fine). Fill a piping bag or freezer bag with the corner snipped with the melted chocolate. Fill each mini peppermint bowl/indention with chocolate and let cool.
5. Refrigerate in airtight container until ready to serve.

Notes

When making the cream cheese/powdered sugar mixture, gradually add the powdered sugar until the right texture is achieved. You may end up needing to add a bit more than listed in the recipe, or less. It should hold together, but not sticky.

If working solo, only make a few balls at a time before pressing the bowls/indentions to avoid them drying and cracking. The best thing is to work with a fellow peppermint maker and have one person roll the balls, while the other follows behind making the bowls/indentations. A ball maker and a bowl maker make the perfect peppermint pair.

Be sure to keep main peppermint mixture lightly covered with plastic or a damp paper towel while making the balls to avoid it drying out.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

Updated post. This post was originally posted December 14, 2011.

 (This post contains affiliate links.)

Related Posts:

Pumpkin Chocolate Chip Bread Recipe