These Peppermint Patties will please everyone. Whether it be a brunch treat, an addition to this year’s Christmas cookie platter, or for no reason at all, everyone will be coming back for more.
Every once and a while nothing will do except for a mint. A peppermint. A chocolate-covered peppermint to be exact. I have just the thing to satisfy.
Peppermint Patties
This recipe makes about 52 peppermint patties. Preheat oven to 350°F degrees.
Chocolate Cookies
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1/2 cup dark cocoa powder
- 1 3/4 cups flour
- 2 pounds Ghirardelli’s Candy Making & Dipping Wafers
Cream together butter and sugar. Mix in egg, vanilla, and salt. Slowly add the flour and mix for a few minutes until the dough comes together.
Using a cookie dough scoop, scoop out cookie dough (level the top of the scoop so they’re all the same size) and place the dough balls onto a parchment-lined cookie sheet. Cut each dough ball in half and form it into a ball. Press each dough ball flat with the bottom of a glass or jar. Leave a little bit of room in between each cookie: but, they don’t need a lot of space because they won’t spread out.
Bake for 6-7 minutes. Set aside.
Peppermint Filling
In a separate bowl, mix together
- 4 1/2 cups powdered sugar
- 3 tablespoons butter
- 2 teaspoons peppermint extract
- 5 tablespoons water
To assemble the peppermint patties, use a cookie scoop to scoop mint balls. Cut each mint ball in half just like we did with the cookie dough. Roll each half into a small ball.
Flatten the ball into a disk shape using your hands.
Attach a flat mint disk onto the top of each cookie disk (they should be the same size around) and place it in the fridge for about half an hour to cool. This isn’t necessary but it will make dipping them much easier.
While cookie disks cool, Melt the chocolate.
When chocolate is nearly melted. Stir in unmelted chocolate until fully melted. Place a peppermint-topped cookie on a fork. Spoon chocolate over the top of the cookie. Tap gently over the pan to remove excess chocolate. A very thin layer of chocolate will be perfect.
Set each cookie back onto parchment with space in between each one until all cookies have been dipped. If you’d like to speed up the hardening of the chocolate, place cookies in the fridge again until firm.