Peppermint Patties Recipe
We’ve got your next weekend project right here.
Photo by Brayden Olson
Servings: A crowd
Total: 2 hours 30 minutes
2 pound confectioners' sugar, sifted, plus more for dusting
1/3 cup evaporated milk
1/3 cup light corn syrup
3 tablespoons refined coconut oil
1 teaspoon peppermint extract
3 pounds dark chocolate, roughly chopped
1. In a large bowl and using an electric hand mixer, mix the confectioners' sugar with the milk, corn syrup, oil, and extract until a soft dough forms. Divide into 2 discs and wrap in cling film. Refrigerate for 1 hour.
2. Lightly dust a work surface with confectioners' sugar and, working with one disc at a time, roll the dough out into a 12-inch circle, about 1/4-inch thick. Using a 2-inch round cutter, cut out cookies and transfer to a parchment paper-lined baking sheet. Gather scraps and re-roll until you have used all of the dough. Freeze until firm, about 1 hour or up to overnight.
3. Pour enough water into a 4-quart saucepan that it reaches a depth of 1". Bring to a boil; reduce heat to low. Place chocolate in a medium bowl and set the bowl over the saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Remove from heat.
4. Working with one cookie at a time and using a fork, dip cookies into the chocolate and coat completely. Transfer to a parchment paper-lined baking sheet and let set at room temperature. Cookies will keep, refrigerated in an airtight container, for up to 1 month.