Ingredients
- Powdered Sugar: 4 cups
- Unsalted Butter, softened: 4 tablespoons
- Milk: 4-6 tablespoons
- Peppermint Extract: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Semi-Sweet Chocolate Chips: 12 ounces
- Coconut Oil: 1 teaspoon
Instructions
- Step 1: In a large bowl, combine the powdered sugar, softened butter, salt, and peppermint extract. Add 4 tablespoons of milk and mix until a dough forms. If the dough is too dry, add more milk, one tablespoon at a time, until it comes together.
- Step 2: On a surface lightly dusted with powdered sugar, roll out the peppermint dough to about 1/4 inch thickness. Use a cookie cutter or knife to cut out round patties.
- Step 3: Place the peppermint patties on a parchment-lined baking sheet and chill in the freezer for at least 30 minutes to firm up.
- Step 4: While the patties are chilling, melt the chocolate chips and coconut oil in a double boiler or microwave in 30-second intervals, stirring in between, until smooth.
- Step 5: Remove the patties from the freezer and dip each one into the melted chocolate, coating completely. Place the dipped patties back on the parchment-lined baking sheet.
- Step 6: Return the patties to the freezer or refrigerator to allow the chocolate to set completely before serving.
Notes
- Store leftover patties in an airtight container in the refrigerator to maintain their cool, creamy texture.
- Reheating isn't recommended, as these are best enjoyed cold straight from the fridge!
- Serve these refreshing patties as a delightful after-dinner treat or alongside a cup of hot cocoa.
- For an extra smooth chocolate coating, ensure your chocolate chips are fully melted and glossy before dipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American