Peppermint Patties have only 3 ingredients, no baking, and quick to make! But best of all, super delicious! And no high fructose corn syrup, no weird unpronounceable ingredients.
Virtual Cookie Exchange
It’s an old-fashioned blog hop where I make another blogger’s recipe. That blogger makes a recipe from someone, and if you clicked through all the way around all 12 bloggers, you would get back to my blog!
Make sure you scroll to the bottom of this post so that you can see all of the wonderful bloggers and their recipes.
Holiday cookie platter
Our job this time around was to make and blog about a recipe from our secretly assigned blog, a recipe that would work on a holiday cookie or treat platter. It could be anything from cookies, candy, bars, brownies, truffles, fudge, peanut clusters, chocolate-dipped stuff, well, you get it.
Full Belly Sisters
I was really lucky to get to do a recipe from Full Belly Sisters. I’ve been friends with Justine of Full Belly Sisters for many years now. In fact, the first guest post I ever did was for Full Belly Sisters back in 2011, when I made a recipe for Baked Peaches ‘n Cream Oatmeal (a really yummy healthy breakfast idea).
Full Belly Sisters is a blog by 2 sisters “who share a passion for women’s health. The Full Belly Sisters blog offers useful tools so that you can be healthy and informed while you’re pregnant, breastfeeding, or just striving for balance in your life.” (That last part is me, “striving for balance in my life.”)
Their recipes are filled with whole natural foods that are great flavor. I knew right away which recipe I would do for the cookie exchange, because I’ve wanted to make these Peppermint Patties for years now.
But honestly, once I started looking at their blog I almost couldn’t decide what to make. There’s some awesome looking treats that anyone would be excited to get on a treat tray! And, shhh, don’t bother to tell ‘em it’s healthy, because no one needs to know. All they’ll care about is that everything is delicious!
Some of the recipes that caught my eye were their Almond Joy Bites, Almond Joy Cowboy Cookies, Honey Lollipops, and Thin & Crispy Salted Chocolate Chip Oatmeal Cookies.
I’m really glad that I decided to make these Peppermint Patties. They were amazing! Rich deep chocolate, refreshing peppermint, just the right amount of sweetness. And so cute! My husband loved them too, and he agreed that there’s no need to tell anyone that these are healthy, because they are simply delicious! I will make these again and again (and you know that chocolate and peppermint is my favorite dessert flavor combination).
Peppermint Oil not extract
The first thing that I realized was that I would need to get peppermint oil for the recipe.
I have peppermint extract in the house, but Justine says that peppermint oil is “thicker and more intense in flavor than extract”.
I popped over to Whole Foods Market and picked some up pretty easily. I think most any health food store will have peppermint oil for you.
Use that same peppermint oil in some Peppermint shower bombs.
Try to get a thick honey for these. Creamed or whipped will work really well. And, raw local honey is also preferred. Don’t use the honey bear from the grocery store for this; it just won’t give you the same yummy results. My honey was so thick that in order to stir in the peppermint oil I had to melt it a bit. I probably should have put it back in the fridge to let it harden a little again after stirring in the oil, but I didn’t, and thus the honey spread a little more than I would’ve liked. But, that’s ok, they were still delicious, and really I didn’t mind licking peppermint filling off of my fingers, not one bit!
To microwave or not to microwave
I melt the chocolate in the microwave. Just be careful not to burn it. My microwave is really powerful, and I have burned chocolate before. So, I only do it in 30 sec increments, and then I give the chocolate a stir between each time.
Mold and decorate
I made some of the Peppermint Patties in a silicone mini muffin tray and I made some in mini foil baking cups. I also topped some with silver dragees. Somewhere in my house I have a candy mold tray, but I couldn’t find it. So, I gave up on that and simply went with the muffin tray and the foil cups. Each was super cute, and I’m not sure I had a preference for one over the other.
Here are all the awesome blogs and their cookie exchange recipes!
Eggnog Fudge from Big Rigs n’ Lil’ Cookies
Anzac Biscuits from Cooking on a Budget
Chocolate Shortbread Snow Cookies from The Foodie Affair
Mint Fudge from An Affair from the Heart
Old-Fashioned Glazed Lemon Ricotta Cookies from LeMoine Family Kitchen
Sugar Plum Fairy Cream Cheese Sugar Cookies from Wildflour’s Cottage Kitchen
Oatmeal Chip Bars from PicNic
Triple Chocolate Coconut Cookies from Christine It
Candied Pecans from A Dish of Daily Life
Chocolate Chip Granola Bar Cookies from Full Belly Sisters
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via the pin.
- 6 ounces bittersweet baker’s chocolate at least 70% cocoa
- 3 tablespoon thick raw honey
- ¼ teaspoon + 1 or 2 more drops peppermint oil food-grade
- Melt the chocolate in a microwave or a double boiler, and drizzle about a ½ teaspoon in the bottom of each muffin cavity or foil cup. Chill in the refrigerator for a few minutes until the chocolate becomes firm.
- In a small bowl, mix together the honey and peppermint oil. Spoon about ½ teaspoon of the honey mixture on top of each chocolate in the center of each cup.
- Drizzle the rest of the melted chocolate (you may need to reheat for a few seconds in the microwave if it has hardened) over each cup, completely covering the honey in a thin layer.
- Chill in the fridge or freezer until hardened and enjoy!
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.