Hey there, festive friends!
The holiday season is just around the corner, and I’m here to bring a little extra cheer to your kitchen!
Today, I’m sharing a fun and tasty treat: Christmas peppermint patties.
These little bites of minty goodness are perfect for sharing (or not—no judgment here!).
They’re easy to make and oh-so-festive.
Let’s whip up something sweet to celebrate the season!
| Preparation Time | 30-40 minutes |
| Cooking Time | 15-30 minutes |
| Total Time | 45-70 minutes |
| Level of Difficulty | Medium |
Ingredients
For the peppermint patties:
- 7 1/2 cups powdered sugar (sifted for best results)
- 1/3 cup light corn syrup
- 1 tsp peppermint extract
- 1/3 cup evaporated milk
- 3 tbsp coconut oil (melted and cooled)
For the chocolate coating:
- 1.5 lb bittersweet chocolate (I use Ghirardelli bittersweet chocolate)
Optional garnish:
- crushed peppermint candies (adds a festive touch)
Step 1: Prepare the Dough
In a large mixing bowl, combine 7 ½ cups of sifted powdered sugar, ⅓ cup of evaporated milk, ⅓ cup of light corn syrup, 3 tablespoons of softened or melted coconut oil, and ¼ teaspoon of food-grade peppermint essential oil (or 1 teaspoon of peppermint extract).
Beat on low speed until all ingredients are thoroughly combined, forming a dough.
Step 2: Shape and Chill the Dough
Divide the dough into two equal parts and shape each into a round circle.
Cover both circles in plastic wrap and refrigerate for 30 minutes until firm.
Step 3: Roll and Cut the Dough
Sprinkle a liberal amount of powdered sugar on a clean countertop or a piece of parchment paper.
Unwrap one circle of dough and place it on the prepared surface, sprinkling the top with additional powdered sugar.
Roll the dough to about 1/4-inch thick.
Use a cutter about 1 7/8 inches in diameter to cut out rounds.
Reroll the scraps and repeat the process until all the dough is used.
Repeat this step with the second circle of dough.
Step 4: Freeze the Peppermint Patty Rounds
Arrange the cut rounds on a parchment-lined baking sheet.
Place the baking sheet in the freezer and let the rounds freeze until firm, approximately 30 minutes or overnight.
Step 5: Melt the Chocolate
While the peppermint patty rounds are freezing, melt 1 ½ pounds of chopped bittersweet or semisweet baking chocolate.
You can use a microwave, gently heating and stirring the chocolate in short intervals to avoid burning.
