Peppermint Patties
Cool and minty on the inside with smooth chocolate on the outside, these homemade peppermint patties are a holiday tradition.
Ingredients
| 3-4 tablespoons | 45–60 ml | half-n-half, divided (known as half cream in some countries) |
| 1 tablespoon | 15 ml | coconut oil, melted |
| 1 tablespoon | 15 ml | light corn syrup |
| 1 1/2 teaspoon | 7.5 ml | peppermint extract |
| 1 teaspoon | 5 ml | lemon juice |
| 1/2 teaspoon | 2.5 ml | vanilla |
| 3 3/4 cups | 900 ml | powdered sugar |
| 1 package | chocolate candy coating or chocolate bark | |
| — | crushed peppermint candies for garnish |
Instructions
Before getting started I want to tell you about the Roul'Pat and the Silpat. They are both kitchen tools that I use weekly. Either one would be the perfect gift for the bakers in your life. The Roul'Pat is covered with silicone on both sides making it a non-stick countertop workstation that won't slide while you are working. It is perfect for kneading and rolling out dough or pie crust, as well as working with fondant, chocolate and sugar. It is safe in the temperature range of -40°F to 480°F so it can go in the oven. The Roul'Pat can also be used for hobbies or crafts like painting, gluing or working with modeling clay. The Silpat is a non-stick baking mat that provides even heat transfer to baked goods with no greasing required! It is effective in temperatures from -40°F to 480°F or -40°C to 280°C. The non-stick surface is also great for putting chocolate dipped items on it, like these peppermint patties, rather than putting them on parchment.
- Mix together 2 tablespoons of half-n-half, coconut oil, corn syrup, peppermint extract, lemon juice, and vanilla.
- Mix in powdered sugar one cup at a time.
- Add 1-2 additional tablespoons of half-n-half, if dough is too crumbly.
- Form the dough into a ball and roll out into a circle about 1/4 inch thick on a silicone mat.
- Place dough in the freezer for about 15 minutes until firm.
- Use a small circle cookie cutter (I used a 2-inch size) to cut out peppermint patties.
- Return to the freezer for about 10 minutes.
- Gather the scraps of peppermint patty dough, form a ball and repeat the freezing and cutting of patties until all of the dough has been used.
- Melt chocolate in the microwave.
- Working in batches, remove several peppermint patties at a time from the freezer coat them in chocolate.
- Place on a silicone mat and sprinkle with crushed peppermint candies.
- Continue with the remaining peppermint patties.
To give these homemade peppermint patties as a gift, stack up several of the peppermint patties and place them in a cellophane bag. Tie with a piece of baker's twine. These minty peppermint patties would also be perfect for a cookie exchange!
My husband took one bite and said, "WOW, these are REALLY good!" My son told me they are the best peppermint patties he's ever had and that they are way better than the ones from the store.
Updated from original recipe shared December 2013. Adapted from Peppermint Patties by Spoonful (recipe no longer available online). Course: Dessert. Servings: 25-30. Author: The Gunny Sack.