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Chocolate coated peppermint cookies (Stephanie Eddy/Stephanie Eddy)
Chocolate coated peppermint cookies (Stephanie Eddy/Stephanie Eddy)

Chocolate peppermint patties Add to ...

These are guaranteed to be the most popular cookie at the party with their crispy chocolate wafers and creamy pink peppermint filling enrobed in chocolate.

  • Preparation time: 1.5 hours
  • Ready time: 3.5 hours (includes chilling time)
  • Servings: 40-45 cookies

Chocolate wafers

1¼ cups (125 g) all-purpose flour

1/3 cup (35 g) cocoa powder

2/3 tsp baking soda

1/8 tsp baking powder

1/8 tsp salt

2/3 cup (135 g) sugar

¼ cup plus 1 tbsp unsalted butter, room temperature

1 egg

½ tsp peppermint extract

1 tsp water

Peppermint patty filling

2/3 cup sweetened condensed milk

1 tbsp butter

2½ tsp peppermint extract

3 drops red food colouring (optional)

3 cups (380 g) icing sugar, plus extra if needed

 

Chocolate coating

4¾ cups semisweet chocolate chips

3 tsp vegetable shortening

Method

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.

 

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