Best Chocolate Peppermint Patties Recipes

CHOCOLATE COVERED PEPPERMINT PATTIES

Steps:

• In a large bowl, mix together the potatoes, salt, butter, and peppermint extract. Gradually mix in confectioners' sugar; mix in enough to make a workable dough, between 6 and 8 cups.
• Knead slightly, and roll into cherry-size balls. Flatten balls to form patties. Arrange on sheets of wax paper, and allow to dry overnight.
• Place chocolate and shortening in a microwave-safe bowl. Heat in microwave, stirring occasionally, until melted and smooth. Dip patties in melted chocolate, and let cool on wax paper.

WHITE CHOCOLATE PEPPERMINT PATTIES

Steps:

• Preheat the oven to 325°F
• In a sifter, combine the flour, baking powder, and salt.
• Sift onto a large piece of wax paper and set aside until needed.
• Heat 1 inch of water in the bottom half of a double boiler over medium heat.
• With the heat on, place the white chocolate in the top half of the double boiler.
• Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 minutes.
• Transfer the melted white chocolate to a 1-quart bowl and set aside until needed.
• Place the granulated sugar and butter in the bowl of an electric mixer fitted with a paddle.
• Beat on medium for 4 minutes until smooth.
• Use a rubber spatula to scrape down the sides of the bowl, then continue to beat on medium for 2 more minutes until very smooth.
• Add the egg and the vanilla extract and beat on medium for 1 minute until combined.
• Scrape down the bowl.
• Add the melted chocolate and beat on medium for 1 minute until combined.
• Scrape down the bowl.
• Add the sifted dry ingredients and mix on low until incorporated, about 30 seconds.
• Add the chopped peppermint candy and mix on low until incorporated, about 30 seconds.
• Remove the bowl from the mixer and use a rubber spatula to finish mixing the dough until thoroughly combined.
• Using a heaping tablespoon of dough for each cookie (approximately 1/2 ounce), portion 12 cookies, evenly spaced, onto each of 3 nonstick baking sheets.
• Place the baking sheets on the top and center rack of the preheated oven and bake for 9 minutes until lightly golden brown around the edges, rotating the sheets from top to center halfway through the the baking time (at that time also turn each sheet 180 degrees).
• Remove the cookies from the oven and cool to room temperature for 30 minutes.

CHOCOLATE PEPPERMINT PATTIES

Steps:

• Mix together sugar, milk, and peppermint in a large bowl.
• Roll mixture into small balls. Place on wax paper and chill.
• Melt chocolate chips and paraffin together in top of double boiler.
• Remove from heat, leaving chocolate over hot water.
• Using a toothpick, dip balls into melted chocolate.
• Cool on wax paper.

CHOCOLATE PEPPERMINT PATTIES

Steps:

• 1. Mix the sugar, milk, butter, & peppermint together in a large bowl. Roll mixture into small balls or press flat if you prefer to make patties. Place on wax or parchment paper & chill.
• 2. Melt chocolate chips and parrafin wax together over top of a double boiler or heavy skillet half filled with water. Using a tooth pick or skewer, dip balls or patties into melted chocolate, let excess drip back into pot, and then place on waxed or parchment paper. Allow to cool completely.
• 3. Have a taste for mint, these are the perfect little patties or candy balls. Note you can melt white chocolate and drizzle over the patties or balls if you like. Even add some crushed peppermint candy canes before the chocolate dries. These are very easy and so cool and refreshing, especially if you use mint chocolate chips as well as the peppermint extract.

CHOCOLATE PEPPERMINT PATTIES

Steps:

• Chocolate wafers: Preheat oven to 375 and line cookie sheets with parchment paper. In mixer bowl, combine flour, cocoa powder, baking soda, baking powder, salt and sugar. Add butter to the bowl and blend on medium speed. Scrape down the bowl, then add the egg, mint extract and water and mix until well combined. The dough will look crumbly but should stick together when pinched. Portion out dough in level measuring teaspoons, then place on cookie sheets. Use the heel of your hand to flatten the dough into a thin round (approximately 1.5 inches across). Repeat with remaining dough, spacing cookies 1/2 inch apart. Bake 4-5 minutes. Slide the entire sheet of parchment paper onto a wire rack to cool. The cookies will be fragile and soft but will crisp up as they cool. Meanwhile, make the peppermint filling. Peppermint patty filling: Combine the condensed milk, butter, mint extract, food colouring and 1 cup icing sugar in a mixing bowl and stir on low until combined. Mix in the remaining icing sugar ½ cup at a time until a dough forms. If filling is still too sticky, add extra icing sugar 1 tbsp at a time until smooth enough to handle. Press approximately 1 tsp of peppermint filling onto each cookie. Place in the fridge or freezer to chill while you prepare the chocolate coating. Chocolate coating: In a deep microwave-safe bowl, melt chocolate chips and shortening together in the microwave at one-minute intervals. Stir after each interval until the chocolate is melted and smooth. To coat the cookies, carefully dip the peppermint side of the cookie into the chocolate. Use a fork to flip the cookie over then lift it out of the chocolate onto a piece of parchment paper. Repeat with the remaining cookies. Place in the freezer to harden for an hour before serving.

CHOCOLATE PEPPERMINT PATTIES

Steps:

• In a large mixing bowl, beat together the sweetened condensed milk, extract, and half of the powdered sugar.
• Once it becomes a paste, add in the remaining powdered sugar. Continue beating together until it is no longer wet. It will thicken and become a stiff dough. It should be completely dry without being sticky.
• Spoon a tablespoon of filling and roll into a ball. Place each ball onto parchment paper, and then press down to shape into a round patty, about ¼ inch in thickness.
• Allow the patties to sit at room temperature to dry out, for two to three hours.
• Once the patties are done drying, in a medium bowl, microwave half of the dark chocolate for about 90 seconds. Stir the chocolate until it is smooth and creamy. If the chocolate is not completely melted, return the bowl to the microwave and add an additional 30 seconds as needed.
• Using a fork, dip the patties, one at a time, into the melted chocolate, completely covering each piece. Gently return the dipped patty to the parchment paper until the chocolate sets.