Pink Peppermint Patty Recipe

Prepare workspace

Line a baking sheet with parchment paper or a silicone mat. Have a small offset spatula or butter knife and a shallow bowl ready for the coating stage.

In a medium mixing bowl combine 3 cups of the powdered sugar and the softened butter. Use a wooden spoon or stand mixer on low to blend into a crumbly paste.

Add corn syrup, heavy cream, vanilla extract, peppermint extract, salt, and the pink gel food coloring. Mix until the dough begins to come together.

Gradually add remaining powdered sugar, a little at a time, mixing until a firm but pliable dough forms that is no longer sticky. You may not need all the powdered sugar; target a slightly tacky, kneadable consistency.

Turn the patty dough out onto a work surface dusted with powdered sugar. Knead lightly 6–8 times until smooth and evenly colored. If dough is too dry, add 1 teaspoon heavy cream; if too sticky, dust with a little powdered sugar.

Roll the dough into a log about 1.5–2 inches in diameter. Wrap in plastic wrap and chill in the refrigerator for 20–30 minutes until firm but still pliable.

Unwrap the chilled log and slice into 1/4-inch thick rounds (about 24–30 rounds depending on thickness). Use a small cookie cutter if you prefer perfectly shaped discs. Place rounds on the prepared sheet; chill again for 10 minutes to firm up.

Set up a double boiler or a heatproof bowl over simmering (not boiling) water. Place the dark chocolate in the bowl and stir gently until melted and smooth. Alternatively, microwave chocolate in 20–30 second bursts stirring between until melted.

Stir in 1 teaspoon of vegetable or coconut oil to thin the chocolate slightly so it coats evenly and gives a glossy finish.

Using two forks or dipping tools, dip each chilled peppermint round into the melted chocolate, ensuring it is fully coated. Allow excess chocolate to drip back into the bowl, then transfer to the lined baking sheet. Work quickly so the centers remain firm.

If desired, while chocolate is still wet, sprinkle crushed peppermint candy or a few sea salt flakes on top of each patty. For a cleaner finish, place the coated patties on the sheet and refrigerate for 10–15 minutes until chocolate is fully set.

Once the chocolate is completely set, store Pink Peppermint Patties in an airtight container with layers separated by parchment paper. Keep refrigerated for up to 2 weeks or frozen for up to 2 months (thaw in refrigerator).

Bring to room temperature 10–15 minutes before serving for optimal texture and flavor.