We’re not exaggerating when we say these peppermint patties knock York’s out of the water. These are perfect to make with kids because they’re easy and—let’s face it—messy. They make a sweet after-dinner treat, mid-day pick-me-up, or even cookie swap contribution. If you’re not crazy about peppermints, try leftover candy canes, crushed, nuts, sea salt, or sprinkles as toppings. 

Sarah Epperson

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Credit: Antonis Achilleos; Food Styling: Margaret Dickey; Prop Styling: Kay Clarke

Recipe Summary test

active:
30 mins
total:
1 hr 30 mins
Yield:
Makes about 4 dozen cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line 2 baking sheets with parchment paper. Stir together condensed milk, powdered sugar, and peppermint extract in a large bowl using a wooden spoon until combined. (Mixture will be very thick.)

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  • Transfer peppermint mixture to a work surface heavily dusted with powdered sugar. Knead until a smooth ball forms, kneading in more powdered sugar as needed to form a very firm dough. Roll out dough to 1/3-inch thickness. Cut out rounds using a 1 1/2-inch round cookie cutter, and arrange on prepared baking sheets spaced 1 inch apart. Reroll scraps once. (You will have about 48 rounds total.) Chill 30 minutes. 

  • Microwave chopped chocolate and coconut oil in a microwavable bowl on HIGH until fully melted and smooth, about 2 minutes, stopping to stir every 30 seconds.

  • Remove peppermint rounds from refrigerator. Using a fork, dip each round in melted chocolate mixture, coating both sides completely and letting excess drip back into bowl. Return dipped patty to parchment-lined baking sheet; decorate with crushed peppermints. Repeat process using remaining rounds.

  •  Chill dipped patties until set, about 30 minutes. Store in an airtight container in refrigerator up to 5 days. 

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