WW Points (Current System)
✅ 1 Point per patty (makes about 18 patties)
Ingredients
Mint Filling
- 2 tbsp light butter (or light vegan butter), softened — 4 points total
- ¼ cup Baileys Almande or unsweetened almond milk — 0–1 point
- ½ tsp peppermint extract
- 1½ cups powdered erythritol or monk-fruit sweetener
- 2 tbsp fat-free Greek yogurt (secret for creamy texture)
- 1–2 tbsp almond flour (helps create moldable dough)
Chocolate Coating
- ½ cup sugar-free chocolate chips — 8 points total
- 1 tsp coconut oil
Why This Version Works
Original recipe uses 4–5 cups powdered sugar (huge point count).
We recreate the classic peppermint patty texture by:
✔ powdered sweetener for structure
✔ yogurt for softness (replaces sugar bulk)
✔ small butter amount for authentic flavor
✔ thin chocolate shell for real candy look
Result: still looks like store-bought peppermint patties.
Instructions
Step 1 — Make Mint Dough
Beat together:
- softened butter
- Baileys (or almond milk)
- peppermint extract
Slowly mix in powdered sweetener.
Add Greek yogurt and almond flour until a firm, moldable dough forms.
Step 2 — Shape
Line a baking sheet with parchment paper.
Roll about 2 teaspoons of dough into balls and gently flatten into patties.
Freeze 10 minutes until firm.
Step 3 — Melt Chocolate
Heat chocolate chips and coconut oil on low heat or microwave in 30-second intervals, stirring until smooth.
Step 4 — Coat
Using a fork, dip each frozen patty into chocolate.
Let excess drip off and place back onto parchment.
Freeze again 10 minutes until set.
WW Points Breakdown
- Filling: minimal butter only
- Chocolate: controlled thin coating
➡️ ≈1 WW Point per peppermint patty
Storage
- Best stored in freezer.
- Stay firm and chewy when chilled.
- Keep up to 2 weeks frozen.
Texture Tip
If dough feels too soft → add 1 tbsp more powdered sweetener.
If too dry → add a tiny splash almond milk.
