Homemade Peppermint Patties | Copycat York Peppermint Patties

Homemade peppermint patties are so easy to make and taste just like York Peppermint Patties! These homemade peppermint patties are the perfect treat and make great gifts, especially during the holidays. You can use circle cookie cutters to make the traditional York Peppermint Pattie shape or use different cookie cutter designs to make these homemade peppermint patties. Just keep in mind how large of a cookie cutter you decide to use as it may be difficult while dipping in the chocolate. Feel free to add more or less peppermint extract while making these homemade peppermint patties, but I found that 1 1/2 teaspoons was the perfect amount of peppermint. I used dark chocolate chips since I wanted this recipe to resemble the York Peppermint Patties, but feel free to use bakers chocolate or semi-sweet chocolate if you prefer. Make sure you only microwave in 15 second intervals so the chocolate doesn't burn or you could use a double boiler if you find that method easier.
I hope everyone has a safe and Happy Holiday! So grateful and thankful for each and every one of you:)
Ingredients:
1/4 cup unsalted butter
1/3 cup light corn syrup
1 1/2 tsp peppermint extract (I found this to be the perfect amount of peppermint)
3 1/2 cup confectioner sugar
1 tsp confectioner sugar for sprinkling onto parchment paper
2 cups or 12 ounces of dark chocolate chips
Directions
1. Add unsalted butter, light corn syrup, and peppermint extract to a large bowl of a hand or stand mixer. Mix on a low speed until all the ingredients are combined. Start adding the confectioners sugar about a 1/2 cup at a time and continue mixing. Feel free to add more or less peppermint extract depending upon how minty you would like these peppermint patties to be but I find that 1 1/2 tsps. of peppermint extract is the right amount. Add the remaining confectioners sugar and continue mixing. Stop mixing when the mixture starts to look crumbly.
2. Use your hands to gather any loose pieces that are stuck to the sides or the bottom of the bowl and form the mixture into a ball. Lay a piece of parchment paper onto your counter and sprinkle it with a little bit of confectioners sugar. Lay the peppermint mixture onto the parchment paper and start flattening it out using your hands. Cover with another piece of parchment paper and use a rolling pin to start rolling the peppermint mixture out to the desired thickness. Make sure you do not roll out the peppermint mixture too much as it will be too thin to remove from the parchment paper and really difficult to dip in chocolate. Peel the parchment paper back very carefully.
3. Use a circular shaped cookie cutter to start creating the traditional shape of peppermint patties or use different shaped cookie cutters. If you're creating different shapes, make sure they are not too large as it will be difficult to dip in chocolate. Carefully start peeling the circular shapes and use a knife to transfer to a baking sheet lined with parchment paper. If the cutout shape loses its form when transferring, just shape it back together. Any leftover scraps can be rolled out and cut into shapes until it is all used. Place the tray of cut out peppermint patties into the refrigerator for about 1 hour or in the freezer for about 20 minutes.
4. In a small microwave safe bowl, add some dark chocolate chips or baker's chocolate. Start melting the chocolate in the microwave in 15 second intervals, stirring each time to evenly melt the chocolate. You can also use a double boiler to melt the chocolate. Continue melting the chocolate in 15 second intervals, stirring each time until all the chocolate is melted. If you want to thin the chocolate out, add a small amount of vegetable oil, butter, or shortening. Use a fork and dip the peppermint patties into the melted chocolate, making sure to evenly coat the top bottom and sides. Shake off any excess chocolate by lightly tapping the fork on the side of the bowl and place back onto the baking sheet lined with parchment paper. If the chocolate becomes hard to work with, melt the chocolate in 15 second intervals in the microwave.
5. Once all the peppermint patties are coated with chocolate, place the baking sheet in the refrigerator for about 1 hour or in the freezer for about 20 minutes to harden. Store these homemade peppermint patties in the refrigerator for about two weeks.
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