Description
They come together with just a handful of pantry ingredients and are perfect for holiday trays, gifting, or satisfying a chocolate-mint craving. Keep a batch in the freezer for an easy sweet treat anytime.
Ingredients
For the Mint Filling:
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- ⅓ cup light corn syrup
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- 5 tablespoons unsalted butter, softened
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- 1½ teaspoons mint extract (or peppermint if you prefer)
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- ½ teaspoon salt
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- Green gel food coloring (optional but festive)
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- 4 to 5 cups powdered sugar
For the Chocolate Coating:
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- 10 ounces chocolate candy coating (Ghirardelli melting wafers work beautifully)
Instructions
In your mixing bowl, combine the corn syrup, softened butter, mint extract, salt, and a few drops of green food coloring if you want that festive look. Stir everything together until it’s well blended and smooth.
The mixture will look pretty wet at this point, but don’t worry. The powdered sugar is going to transform it into perfect candy dough.
Start adding powdered sugar one cup at a time, stirring well after each addition. Keep going until the mixture gets too thick to stir with a spoon.
At that point, dump in more powdered sugar and start kneading it with your hands right in the bowl. You want it to stop sticking to your hands and form a smooth dough that holds together.
Place your mint dough between two sheets of parchment paper and roll it out until it’s about a quarter inch thick. Try to keep the thickness even so all your patties cook at the same rate.
Pop the whole thing in the fridge for 60 to 90 minutes. This chilling step is important because it firms up the dough and makes it way easier to cut clean circles.
Take your chilled dough out of the fridge and use a small round cutter to punch out circles. Press straight down and lift straight up for the cleanest cuts.
Place each circle on a parchment-lined baking sheet. Gather up the scraps, re-roll them between the parchment, chill again, and cut out more circles until you’ve used all the dough.
Break your chocolate candy coating into pieces and melt it in the microwave in 30-second bursts, stirring between each one. Keep going until it’s completely smooth and fluid.
Don’t rush this step or your chocolate might seize up. Patience here means beautiful, glossy patties at the end.
Drop a mint patty into the melted chocolate and use your fork to flip it over and coat it completely. Lift it out, let the excess chocolate drip off, then slide it onto a parchment-lined sheet.
Repeat with all the patties. Let them sit at room temperature until the chocolate firms up completely, then they’re ready to enjoy or package up for gifting.
Notes
Storage: Store at room temperature in an airtight container for up to 1 week. Keep in the refrigerator for up to 2 weeks if your kitchen is warm. Freeze in single layers separated by wax paper for up to 3 months.
Hand-Rolling Method: If you don’t have small round cutters, roll the dough into 1-inch balls and place on trays lined with wax or parchment paper. Flatten with a flat-bottomed cup or your hand. Cover with another sheet of wax or parchment paper and refrigerate for 60-90 minutes.
Chocolate Options: Ghirardelli Melting Wafers, Almond Bark, Merckens Melting Chocolate, or chocolate chips with coconut oil (2 cups chips + 2-3 teaspoons coconut oil).
Variations: Use peppermint extract for a brighter flavor. Try dark chocolate coating for a richer taste. Change the filling color for different holidays (pink or red for Valentine’s Day).
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American