Peppermint Patties

Okay... so these were not easy to make but they were worth it. And, I did learn a couple of tricks along the way to make them a bit easier to make next time:

1) Double the recipe. If you're going to put in the effort to make peppermint patties, make it worthwhile.

2) Sprinkle extra confectioners sugar on the dough before freezing. This makes cutting the individual patties way easier.

3) Don't roll the dough out too thin. I made two batches. The first batch, I rolled out the dough quite thin, whereas the second batch, I rolled out the dough so it was still quite thick. I would say somewhere around 1/3 inch thick produces the best results.


Here's what you'll need:

2 1/4 cup confectioners sugar
1 1/2 tbsp light corn syrup
1 1/2 tbsp water
1/2 tsp pure peppermint extract
1 tbsp shortening
a pinch of salt
1/4 to 1/2 cup confectioners sugar for kneading and rolling
12 ounces of 70% bittersweet chocolate, coarsely chopped


Beat the 2 1/4 cups of confectioners sugar, light corn syrup, water, peppermint extract, shortening, and a pinch of salt, on medium speed until combined.

Dust the counter with 1/4 to 1/2 cup confectioners sugar and knead the dough until it is smooth. I used extra confectioners sugar on my hands while kneading. Once the dough is smooth, roll out the dough until it is about 1/3 inch thick. Sprinkle extra confectioners sugar on both sides and place in between two sheets of parchment paper on a baking sheet. Freeze for 15-20 minutes

Remove the dough from the freezer. Sprinkle the top of the dough with confectioners sugar; flip; and sprinkle the other side of the dough with confectioners sugar.

Now, you need to find a small round cookie cutter and cut as many round peppermint patties as possible. Place each peppermint patty on a baking sheet lined with parchment paper. Place the baking sheet with the peppermint patties in the freezer for another 15-20 minutes. Meanwhile, gather the scraps of dough, re-roll and freeze, then cut into more peppermint patties and freeze them.

To make the chocolate coating, melt the chocolate in the microwave, stopping to stir every 45 seconds.

To cover the peppermint patties with the chocolate coating, you need to balance each peppermint patty on a fork, then put it into the bowl of melted chocolate, letting the excess drip off and scraping the back of the fork against the bowl if necessary, then return the peppermint patty to the baking sheet lined with parchment paper. Another technique is to simply put each patty into the bowl of chocolate and pick it out by balancing it on a fork. This worked the best for me and was probably quicker. Whichever technique you choose, repeat until all of the peppermint patties are covered with chocolate.

Let the peppermint patties stand in the fridge until the chocolate is set. I waited about 2 hours. Store peppermint patties in an airtight container in the fridge. Enjoy!