Homemade Peppermint Patties

By Amanda Paa – Updated April 12, 2020

Peppermint patties…..so underrated. I confess, when I think of my favorites, I tend to lean towards more chocolate, peanut butter, and caramel centric delights. After being invited to a family christmas cookie swap, I decided I wanted to make something unique, something unexpected. I happened to be drinking some mint hot cocoa as I flipped through a couple of recipe books and I realized how much I really like mint even though I don’t incorporate it that often. I started to do a little research and decided homemade peppermint patties would be just the right touch.

As soon as I tried one, my mind drifted to unwrapping the silver foil of a York Peppermint Patty that had been hiding in the freezer, waiting to make a cool appearance. These are just as good, if not better – a crowd pleaser! The refreshing mint flavor and rich dark chocolate coating are a perfect match. I love the little bit of crunch that comes when you take the first bite, similar to the snow that crunches underneath your boots after a fresh snow. The best things about this recipe – so few ingredients and naturally gluten free.

Add these to your holiday cookie tray for something different. You’ll look so very, very domestic. :)

Homemade Peppermint Patties

2 1/2 cups + 1/4 cup powdered sugar
1 1/2 Tablespoons light corn syrup
1 teaspoon peppermint extract
2 Tablespoons water
2 teaspoons Earth Balance Coconut Spread (you could use shortening too)
4 oz dark chocolate, chopped
3 oz semi-sweet chocolate chips
1 teaspoon coconut oil (in solid state)
-holiday sprinkles

With an electric mixer, beat 2 1/2 cups powdered sugar together with corn syrup, water, peppermint extract, and coconut spread until incorporated. Dust a work surface with another 1/4 cup of confectioners sugar. Empty contents of bowl onto surface and knead until smooth. Shape dough into a log, about 2 inches by 8 inches long. Wrap tightly in parchment paper and freeze until very firm, about 20 minutes.

Remove dough and slice into rounds using a sharp knife. Place rounds onto a parchment lined cookie sheet and freeze again until firm, for at least 15 minutes. I found the longer you froze at this stage, the easier the dipping process went.

When ready to dip, melt chocolate and coconut oil in a microwave safe bowl in 30 second intervals, stirring at the end of each interval until all chocolate is melted. Chocolate should be warm but not so hot that you cannot put your finger into it.

Take a cooling rack and set a piece of parchment paper underneath it. Remove patties from freezer one at a time and submerge into melted chocolate with a fork. Coat quickly and allow excess chocolate to drip off. Place on cooling rack and top with sprinkles.

Let patties stand until chocolate is set, about 1 hour. Store in fridge, between wax paper in an airtight container. They are delightful frozen as well!

Did you make this?

tag @heartbeetkitchen on instagram and hashtag it #heartbeetkitchen

December 17, 2012


Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

no comments