This recipe calls for either food-grade peppermint essential oil or mint extract. In either case, you may need to add more flavoring to get the minty intensity you prefer—so taste the filling before rolling, cutting, and dipping the patties. I used about a quarter teaspoon peppermint oil initially but ended up adding a few more drops for a more potent peppermint taste. I haven’t tried this variation yet, but I think it would be absolutely delightful to add a touch of peppermint to the chocolate, too.
- 7½ cups powdered sugar, sifted
- ⅓ cup evaporated milk
- ⅓ cup light corn syrup
- 3 Tbsp extra-virgin or refined coconut oil
- ¼ tsp food-grade peppermint essential oil or 1 tsp peppermint extract
- 1½ lb. bittersweet or semisweet baking chocolate, chopped
- Crushed peppermint candies for sprinkling (optional)
- In a large mixing bowl, beat together the sugar, milk, corn syrup, coconut oil, and peppermint on low speed until combined.
- Shape the dough into two round circles, cover in plastic wrap, and refrigerate for 30 minutes.
- Sprinkle a liberal amount of powdered sugar on a clean countertop or on a piece of parchment paper. Unwrap one disk of dough and place it on the counter or parchment. Sprinkle the top with powdered sugar, too. Roll the peppermint patty dough to about a quarter-inch thickness, and cut it into rounds with a 1-inch cookie cutter.
- Reroll the scraps until all of the dough is used. Repeat the process with the second disk of dough.
- Place the rounds on a parchment-lined baking sheet and freeze until firm, about 30 minutes or overnight.
- Melt the chocolate. Use the microwave on 50% power and cook for 1-minute increments, stirring in between, till chocolate is mostly melted but there are still a few small lumps of chocolate—then stir these in until fully melted. This process helps to avoid blooming on the set chocolate.
- Using a fork, dip the frozen patty rounds, one at a time, in the chocolate. Tap the handle of the fork on the side of the bowl to shake off excess chocolate. Scrape the bottom of the fork on the edge of the bowl, and place the dipped patties on parchment-lined baking sheets, using a butter knife to gently slide the patty off the fork if needed.
- Sprinkle the dipped patties with crushed mints, if using.
- Let the chocolate set, about an hour. Store patties in the refrigerator.