These candies remind me of York Peppermint Patties, which I love because they satisfy my sweet tooth and they are refreshing. I found beautiful cookie cutters at Anthropologie and wanted to put them to use – since it’s almost December I figure peppermint-anything is officially in season!
They’re easy and fun to make, plus they would make adorable gifts for the holidays. Just wrap them in a cellophane bag with festive ribbon!
You could dye the peppermint cream dough a light green to make them appear more minty, but I liked the traditional white and chocolate look. For Valentine’s Day these would be cute with a little red food coloring cut into heart shapes.
I prefer mine stored in the fridge, and enjoyed slightly cool. But these will keep at room temperature in an airtight container for a few days, too.
You could even leave off the chocolate if you wanted plain peppermint creams. They’re quite delicious on their own. Soft, minty-awesomeness.
- Total Time: 15 minutes prep / 1-2 hours cooling time recommended
- YIELDS 30-40 candies (depending on the thickness)
- In a large mixing bowl, combine the sifted confectioners' sugar, condensed milk and peppermint extract together with a fork. The mixture should be crumbly but stick together.
- Use your hands to finish mixing the dough until fully combined. Form a ball with the dough.
- Dust your counter/large cutting board with powdered sugar and place the dough ball on the surface. Dust your rolling pin with powdered sugar and roll the dough into a large circle that is about 1/8-1/4 inch thick. It's up to you how thin or thick you want your candies to be!
- Use a cookie cutter of your choice to cut into pieces, and keep re-rolling out the leftover dough until you've used it up.
- Place the candies on a baking sheet lined with parchment paper and let them cool and harden. I recommend popping them in the fridge for an hour if you can, or you can let them sit on the counter for an hour or two. (This is so they don't melt when you dip them in the chocolate in the next step.)
- Melt your chocolate over a double boiler (in a small glass bowl over a small pot of simmering water) until silky smooth.
- Dip your peppermint candies into the chocolate, or drizzle the tops with chocolate to your liking. Or paint the chocolate on the tops of the peppermint creams with a pastry brush or paint brush.
- Set the candies back on the parchment lined baking sheet to cool. Or you can pop in the fridge to let the chocolate harden faster.
- Store in an airtight container. If you're storing at room temperature, separate the layers of peppermint creams with parchment paper so they don't stick. Or you can store in the fridge and let them sit out for a few minutes before enjoying.