Once the patties are cold and ready, I melt the dipping chocolate. If I’m using the microwave, I heat it in 20–30 second increments, stirring between each until smooth. The warm chocolate contrasts beautifully with the chilled mint patties, and dipping them becomes almost therapeutic. I coat each patty completely, letting excess chocolate drip off before placing them back on the lined sheet.
After dipping, I drizzle extra chocolate over the tops or add festive sprinkles. This is my favorite part because it lets me be playful and creative. Once all the patties are decorated, I refrigerate them again until the chocolate sets. When I finally bite into one, the snap of the chocolate and the cool mint center reminds me why these treats never last long around my house.
Pro Tips for Best Results
I tested this recipe several different ways before settling on the method I love most, and one thing I discovered is that temperature matters. Your butter should be softened—not melted—so the dough mixes evenly without becoming greasy. If the dough seems crumbly at first, keep mixing; it usually comes together perfectly with a bit more blending.
Another lesson I learned the hard way is not to skip the chilling step. The very first time I rushed the process, I tried dipping room-temperature patties into the chocolate. They dissolved slightly, became misshapen, and left streaks in the coating. Once I chilled them properly, every patty dipped beautifully and held its shape like a store-bought treat.
If you want the chocolate to look extra smooth and shiny, use real dipping chocolate instead of chocolate chips. Dipping chocolate is formulated to melt evenly and set with a glossy finish. When I’m in a hurry, I use chocolate chips with a splash of coconut oil, but dipping chocolate gives the most professional look.
One final tip: don’t add too much peppermint extract. Adding even half a teaspoon extra makes the filling overpowering. Peppermint is strong, and sticking to the recommended amount gives you a cool, refreshing flavor instead of a harsh mint burn.
Common Mistakes to Avoid
One of the biggest mistakes I made early on was adding too much powdered sugar at once. Doing this can make the dough too stiff, which results in patties that crack around the edges. Now I always add the final half-cup gradually, stopping as soon as the dough becomes firm enough to shape.
Skipping the chilling step is another recipe-ruining mistake. When the patties aren’t cold, they soften immediately when dipped in chocolate, and the coating won’t adhere properly. They end up lumpy and messy instead of smooth and shiny. Chilling truly makes all the difference.(See the next page below to continue…)