Sunday, January 23, 2011

Homemade Peppermint Patties

This weekend has been cold here in NYC. And by cold, I mean all you non-hat-wearing people had better suck it up, pack a comb, and cover your precious little heads. It's that cheek-stinging, ear-burning, eyes-watering, toe-numbing kind of cold that makes you tingle all over.

I'll tell you a secret: I kinda like it.

This kind of cold reminds me that I'm human, living on a planet with varying moods and tempers. It makes me marvel at the immense ability of nature to create beauty from extremes. And it inspires me to pause, breathe deeply, and take in the black-and-white landscape around me.

Well, not pause TOO long, or else my fingers will fall off.

To me, peppermint is the perfect flavor to capture the feeling of a day like today. It's crisp, refreshing, and stings your tastebuds with just the right amount of wake-me-up bite. It's not the same thing as stepping out the door into a winter wonderland, but it's pretty darn close!

So today's treat is for all you out there with the privilege of wearing hats as mere fashion accessories. Make a batch of these peppermint patties, pop one in your mouth, and stand in solidarity with those of us hoping (or not) that the snow melts faster than the chocolate.


Peppermint Patties
Makes approximately 24 patties
Adapted from Blue Eyed Bakers

Approximately 2 3/4 cups confectioners sugar
1 1/2 tablespoons light corn syrup
2 tablespoons water
1 1/4 teaspoons peppermint extract
1 tablespoon vegetable shortening
12 ounces semisweet chocolate chips
1 1/2 teaspoons coconut oil
Additional confectioners sugar for sprinkling
  1. In a large bowl, beat confectioners sugar, corn syrup, water, peppermint extract, and vegetable shortening on low speed until smooth. If mixture does not hold shape, add confectioners sugar by tablespoon until mixture forms pliable dough. Shape into rough ball and sprinkle generously with confectioners sugar.
  2. Roll or press dough between two sheets of parchment paper until 1/4 inch thick. Slide parchment onto cookie sheet and place in freezer until dough is very firm, about 20 minutes.
  3. Using 1 1/2 inch circle cookie cutter or biscuit cutter, cut dough into rounds and place onto a cookie sheet lined with parchment or wax paper. Form scraps of dough into ball, sprinkle with confectioners sugar, and repeat steps 2 and 3 until all dough is used (you do not need to refreeze dough each time you roll it out). Freeze patties until firm, for at least 15 minutes.
  4. While dough is chilling, melt chocolate chips in microwave safe bowl, stirring every 30 seconds. When chocolate is smooth, add coconut oil and stir until well combined.
  5. Remove patties from freezer and quickly coat with chocolate using fork. Remove excess chocolate by shaking fork from side to side, then scraping bottom against side of bowl. Slide patty onto another cookie sheet lined with parchment or wax paper. (Patties melt quickly in the warm chocolate; dip each one as fast as possible. If patties begin to soften before dipping, place sheet of undipped patties back in freezer.)
  6. Place cookie sheet of dipped patties in refrigerator and allow chocolate to set completely, about one hour. Store in fridge, between wax paper in an airtight container. Bring to room temperature before serving.


  1. Use a fork for dipping or the nifty dipping tool that Mama B. got you for Christmas :-) They look AWESOME! Just the right thing to cool me down on these 70 degree days in January ;-)

    Mama B.

  2. I made your Chocolate Corn Pops Treats with my nephew last night. We had so much fun! If you stop by my blog to see the pictures, remember that a two year old spooned them out:)