These classic Peppermint Creams are the perfect no-bake treat—refreshing, sweet, and dipped in rich dark chocolate for an irresistible finish. Made with just a few ingredients, including egg white (or a simple egg-free option), powdered sugar, and peppermint extract, they’re ideal for gifting, festive parties, or a quick indulgent snack. Their melt-in-the-mouth texture and cool minty flavor make them a timeless homemade favorite.
Peppermint Creams Recipe
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Ingredients
- 1 large egg white (see notes for egg free option)
- 325 g icing sugar (powdered sugar / confectioners sugar), plus more for dusting (2 ½ cups, spooned and leveled / 11.5oz),
- ¾ -1 teaspoon peppermint extract
- 100 g dark chocolate (semisweet chocolate) for coating (3.5oz)
For best results, always weigh ingredients where a weight is provided
Equipment
- mixing bowl
- Rolling Pin
- cookie cutters
- Tray or plate for resting
Instructions
- With a whisk or electric beater, beat the egg white in a medium bowl until it starts to look frothy. See notes for the egg free version.
- Sift in the icing sugar and add ½ teaspoon of peppermint extract. Mix together until it forms a ball of dough (you’ll need to swap from the spoon to your hands part way through. If it’s too dry and crumbly add ¼ to ½ teaspoon of water. If it’s too wet, just add a little more icing sugar. You’re looking for a soft dough that you’re able to knead without it sticking to your hands.
- Dust a clean work surface with icing sugar well. Place the dough on top. Dust the top of the dough with icing sugar. Roll it out to about 8mm thick (⅓ inch).
- Use a small round cookie cutter about 3.5-4cm (1 ½ inches) to cut out rounds (or any shape cookie cutter is fine).
- You can re-roll the dough as necessary. If it’s getting too dry, just dampen a couple of your fingers and it will be enough to soften it up again.
- Place the shapes onto a baking sheet well dusted with icing sugar and set aside to dry out (8 hours or overnight).
- Melt the chocolate in a heatproof bowl in the microwave in 30-second intervals, stirring well between each. Let it cool for 5 minutes.
- Coat half of each peppermint cream in the melted chocolate and set aside on a tray or plate lined with baking paper in the fridge to set.
