Peppermint Patties
Cool, creamy peppermint patties dipped in rich chocolate, perfect for homemade holiday treats or anytime sweet cravings!
Ingredients
Filling
- 10 cups confectioners' sugar, divided, plus extra for dusting
- ½ cup light corn syrup
- ⅓ cup water
- 2 teaspoons peppermint extract
- ¼ cup (½ stick) unsalted butter, softened
- ¼ teaspoon kosher salt
Coating
- 2 bags (12 ounces each) semi-sweet chocolate chips
- 2 tablespoons vegetable oil
Instructions
- Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add confectioners' sugar (reserving 1 cup), corn syrup, water, peppermint extract, butter, and salt. Mix on medium speed until everything is fully combined and comes together into a thick dough.
- Dust a clean work surface with the reserved confectioners' sugar. Transfer the dough to the surface and knead until smooth and no longer sticky.
- Place the mixture onto a sheet of parchment paper and sprinkle the top lightly with more confectioners' sugar. Cover with a second sheet of parchment paper and roll the mixture out to about ½-inch thickness.
- Use a 2-inch round cookie cutter to cut out as many circles as you can. Transfer each one to the prepared baking sheet. Gather the remaining dough, roll it out again, and continue cutting until all the mixture is used. You should get around 40 patties.
- Place the baking sheet in the freezer for about 15 minutes, or until the patties are firm. Near the end of the chilling time, begin preparing the chocolate coating.
- In a medium microwave-safe bowl, combine chocolate chips and vegetable oil. Microwave in 15-second intervals, stirring between each, until the chocolate is fully melted and smooth.
- Using a fork, dip each chilled patty into the melted chocolate, letting the excess drip off. You can gently tap or scrape the fork against the side of the bowl to remove extra chocolate.
- Place the coated patties back onto the parchment-lined baking sheet. Repeat with all remaining patties.
- Return the tray to the freezer for at least 10 minutes, or until the chocolate is completely set.