Best Peppermint Patties Recipes

PEPPERMINT PATTIES

Steps:

• In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.
• In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.

PERFECT PEPPERMINT PATTIES

Steps:

• In a large bowl, combine the first 4 ingredients. Add milk and mix well. Roll into 1-in. balls and place on a waxed paper-lined baking sheet. Flatten with a glass to 1/4-in. thickness. Cover and freeze for 30 minutes. , Microwave chocolate chips and shortening on high until melted; stir until smooth. Dip patties, allowing excess to drip off. Place on waxed paper; let stand until set.

PEPPERMINT PATTIES

Steps:

• Combine the sweetened condensed milk and peppermint extract.
• Slowly add the powdered sugar and beat.
• Knead on a surface sprinkled with more sugar until dough is stiff.
• (The stiffer the better when it come to the dipping part!) Add more sugar while kneading if the dough is sticky.
• Roll 1/4 inch thick.
• Cut into approximately 1 1/4 to 1 1/2 inch circles. If they are much bigger than that they fall apart when you dip them.
• My girlfriend said she uses a screw-off wine bottle cap!
• Let the cut patties dry for at least 2 hours on *each* side. They need to be really dry.
• Melt chocolate & shortening it a double boiler; stirring constantly until smooth. Using 1 Tbls of shortening for every 6 oz. of chocolate. Keep chocolate hot for dipping.
• Dip patties in melted chocolate. The method my friend has found to work best: she places them on a long 3-tined fork, puts them in the chocolate (it should be no more than 1 1/2 inches deep), flips them over to coat the other side, lifts them out again with the fork underneath the patty, shakes the fork to shake off the excess chocolate & then places the patty on waxed paper to harden.

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.

CREAMY PEPPERMINT PATTIES

Steps:

• Beat cream cheese and extract until smooth. Gradually add confectioners' sugar, beating well., Shape into 1-in. balls. Place on waxed paper-lined baking sheets. Flatten into patties 1-1/2-1-3/4 in. in diameter. Cover and refrigerate until chilled, about 1 hour., In a microwave, melt chips and shortening; stir until smooth. Cool slightly. Dip patties in melted chocolate, allowing excess to drip off; place on waxed paper until set. Store in the refrigerator.

YORK PEPPERMINT PATTIES

Steps:

• In a medium bow, beat the egg white until it is stiff and forms peaks.
• (Don't use a plastic bowl for this.) Slowly add the powdered sugar while blending with an electric mixer set on medium speed.
• Add the corn syrup and peppermint oil or extract and knead the mixture with your hands until it has the smooth consistency of dough.
• Using a flat surface and a rolling pin lightly dusted with cornstarch, roll out the peppermint dough 1/4-inch thick.
• Punch out circles of peppermint dough with a biscuit cutter or a clean can with a diameter of about 2 1/2- inches.
• Make approximately 20, place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes.
• Melt the chocolate chips in a microwave set on high for 2 minutes.
• Stir halfway through the heating time.
• Melt thoroughly, but do not overheat.
• Melting the chocolate chips can also be done using a double-boiler over low heat.
• Drop each patty into the chocolate and coat completely.
• Using 2 forks, one in each hand, lift the coated patty from the chocolate.
• Gently tap the forks against the bowl to knock of the excess chocolate and place each patty on waxed paper.
• Chill the peppermint patties until firm, about 30 minutes.

PEPPERMINT PATTIES

Steps:

• Make filling:
• Beat 2 1/4 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined. Knead on a work surface dusted with remaining 1/4 cup confectioners sugar until smooth. Roll out between sheets of parchment paper on a large baking sheet into a 7- to 8-inch round (less than 1/4 inch thick). Freeze until firm, about 15 minutes. Remove top sheet of paper and sprinkle round with confectioners sugar. Replace top sheet, then flip round over and repeat sprinkling on other side.
• Cut out as many rounds as possible with cutter, transferring to a parchment-lined baking sheet. Freeze until firm, at least 10 minutes. Meanwhile, gather scraps, reroll, and freeze, then cut out more rounds, freezing them.
• Temper chocolate and coat filling:
• Melt three fourths of chocolate in a metal bowl set over a saucepan of barely simmering water. Remove bowl from pan and add remaining chocolate, stirring until smooth. Cool until thermometer inserted at least 1/2 inch into chocolate registers 80°F.
• Return water in pan to a boil and remove from heat. Set bowl with cooled chocolate over pan and reheat, stirring, until thermometer registers 88 to 91°F. Remove bowl from pan.
• Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against rim of bowl if necessary, then return patty to sheet (to make decorative ridges on patty, immediately set bottom of fork briefly on top of patty, then lift fork straight up). Coat remaining rounds, rewarming chocolate to 88 to 91°F as necessary. Let patties stand until chocolate is set, about 1 hour.

PEPPERMINT PATTIES

Steps:

• Sift confectioners' sugar into bowl of a standing electric mixer or a large bowl. In a small bowl stir together water, corn syrup, lemon juice, and extract and add to sugar. With a standing or hand-held electric mixer beat together sugar mixture until combined.
• On a work surface knead mixture into a ball (mixture will be very stiff). With a rolling pin, applying pressure, roll out mixture between sheets of wax paper into a 9-inch round (about 1/4 inch thick). Remove top sheet of wax paper from round and replace it loosely. Flip over wax paper-enclosed round and remove and discard sheet of wax paper now on top (this process prevents round from sticking to wax paper). Let round stand at room temperature until edges are firm, about 4 hours. Round may be made 1 week ahead and chilled on a tray, both tray and round wrapped together in plastic wrap. Bring round to room temperature before proceeding with recipe.
• Oil a large baking sheet and line with wax paper. With a 1 1/4-inch cutter cut out patties from round, transferring them as cut to baking sheet.
• Temper chocolate . (Alternatively, chop chocolate and, in a double boiler or a small metal bowl set over a saucepan of barely simmering water, melt chocolate, stirring until smooth.)
• Balance 1 patty on a fork (do not spear) and submerge in chocolate (if necessary, spoon chocolate over patty to evenly coat). Holding patty on fork over chocolate, shake off any excess chocolate from patty and return patty to baking sheet. Submerge and coat remaining patties in same manner. Chill peppermint patties on baking sheet, uncovered, until firm, about 1 hour. Peppermint patties keep, layered between sheets of wax paper in an airtight container and chilled, 1 month.

PEPPERMINT PATTIES

Steps:

• In a large bowl, beat confectioners' sugar, milk, butter and extract until smooth. Shape into 1/2-in. balls and flatten into patties. Freeze 30 minutes. , In a microwave, melt half of candy coating at a time; dip patties into chocolate. Let excess drip off. Place on waxed paper-lined baking sheets until set. Store in airtight containers.

CREAMY PEPPERMINT OR COCONUT PATTIES

Steps:

• Beat cream cheese and extract until smooth.
• Gradually add confectioners sugar, beating well.
• Shape into 1 inch balls.
• Place on waxed paper-lined baking sheets.
• Flatten into patties.
• The bottom of a cup works great.
• Cover and refrigerate 1 hour.
• In microwave, melt chips and shortening; stir until smooth.
• Cool slightly.
• Dip patties into melted chocolate.
• Place on waxed paper.
• Store in refrigerator.
• **If you decide to use coconut extract consider sprinkling flaked coconut on top of chocolate while still soft.

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.

PEPPERMINT PATTIES

Steps:

• LINE baking sheets with wax paper.
• COMBINE sweetened condensed milk, peppermint extract and food coloring, if desired, in large bowl. Add 6 cups powdered sugar; beat on low speed until smooth and well blended. Turn mixture onto surface sprinkled with powdered sugar.
• KNEAD lightly to form smooth ball. Shape into 1-inch balls. Place 2 inches apart on prepared baking sheets. Flatten each ball into a 1 1/2-inch patty.
• LET dry 1 hour or longer; turn over and let dry at least 1 hour. With fork, dip each patty into warm candy coating (draw fork lightly across rim of pan to remove excess coating). Invert onto wax-paper-lined baking sheets; let stand until firm. Store covered at room temperature or in refrigerator.
• *Also called confectioners' or summer coating.

PERFECT PEPPERMINT PATTIES

Steps:

• In a bowl, combine first four ingredients.
• Add milk and mix well.
• Roll into 1-inch balls and place on a waxed paper-lined cookie sheet.
• Chill for 20 minutes.
• Flatten with a glass to 1/4".
• Chill for 30 minutes.
• In a double boiler or microwave-safe bowl, melt chocolate chips and shortening.
• Dip patties and place on waxed paper to harden.

CREAMY PEPPERMINT PATTIES

Steps:

• In a large bowl, beat the cream cheese and extract until smooth.
• Gradually add confectioners' sugar, beating well.
• Shape into 1-inch balls and place on wax papper.
• Flatten into patties and refrigerate about an hour.
• In a microwave, melt the chips and shortening stirring every 30 seconds.
• Dip patties into the melted chocolate and place back on wax paper.
• Store in the refrigerator.

THE PERFECT HOMEMADE PEPPERMINT PATTIES

Steps:

• In bowl, combine first 4 ingredients. Add milk and mix well.
• Roll into 1 inch balls.
• Place on wax paper-lined cookie sheet and chill for 20 minutes.
• Flatten with a glass to 1/4 of inch; chill for 30 minutes.
• In microwave-safe bowl, melt chocolate chips and shortening together; stir well. Dip the patties in the mix and place on wax paper to harden and freeze for a short while. To give as gifts, give in tins.

PARTY PEPPERMINT PATTIES (COOKIES)

Steps:

• 1. Lightly grease cookie sheets. In large bowl combine cake mix, shortening, water, and eggs; mix well. Form into 1 inch balls; roll in powdered sugar. Place 2 inches apart on cookie sheet. Bake 7-10 minutes in a preheated 375 degree oven.
• 2. When cookies come out of the oven..IMMEDIATELY place a chocolate covered mint pattie onto each cookie.
• 3. NOTE: If you cannot find the mint chocolate cake mix..two choices here. Add a teaspoon of mint to the cake batter before baking OR..just use a plain chocolate cake with no mint at all. Also, I am sorry I don't remember how many this recipe makes..so buy at least two bags of mints to make sure you have enough for cookies.

PEPPERMINT PATTIES BROWNIES

Steps:

• Line a 13-in. x 9-in. baking pan with foil. Melt 1 tablespoon butter; brush over foil and set aside. In a microwave, melt chocolate and remaining butter; stir until smooth. Cool slightly. Dissolve coffee granules in boiling water., In a large bowl, beat eggs and sugar until blended. Beat in the vanilla, almond extract, coffee mixture and chocolate until fluffy. Combine flour and salt; gradually add to chocolate mixture. Stir in walnuts., Pour half of the batter into prepared pan. Top with a layer of peppermint patties, filling in the gaps with peppermint pieces. Top with remaining batter. , Bake at 425° for 23-27 minutes or until top is set. Cool on a wire rack. Using foil, remove brownies from pan. Chill for 6 hours or overnight before cutting.

CANDY CANE KISSED PEPPERMINT PATTIES

Steps:

• Preheat the oven to 350 degrees F.
• Cream 10 tablespoons of the butter with the sugars in a medium bowl, and then beat in the vanilla and egg yolk. Add the flour and cocoa and beat until smooth. Transfer the dough to wax paper and roll into a 10-by-2-inch log. Wrap and refrigerate 1 hour.
• Slice the dough into 1/4-inch rounds and flatten gently on a baking sheet. Bake 7 to 8 minutes, and then let cool 10 minutes.
• Meanwhile, cream the remaining 4 tablespoons butter with the confectioners' sugar, peppermint extract and 1 teaspoon of the cream until smooth. Spread about 2 teaspoons of peppermint cream each over half of the cookies and close with a plain baked cookie.
• Melt the chocolate chips with the remaining cream in a small saucepan, adding more cream to make it smooth but not runny. Spread over half of the cookies and top with the candy canes while the chocolate is still wet.

JET-PUFFED MARSHMALLOW-PEPPERMINT PATTIES

Steps:

• Melt chocolate in microwaveable bowl as directed on package.
• Dip marshmallows, 1 at a time, in chocolate, turning until evenly coated; shake gently to allow excess chocolate to drip back into bowl.
• Place marshmallows in single layer on waxed paper-covered rimmed baking sheet.
• Refrigerate 20 min. or until chocolate is firm.

PEPPERMINT PATTIES

Steps:

• Beat first 4 ingredients until smooth. Add additional powdered sugar if needed to reach desired consistency.
• Shape into patties and freeze. Coat patties with melted chocolate while frozen.