Ingredients:

  • 2 cups (240g) powdered sugar, sifted
  • 1/2 cup (115g) unsalted butter, softened
  • 1 tsp (5ml) peppermint extract
  • 1 tbsp (15ml) heavy cream
  • 12 oz (340g) semi-sweet chocolate chips
  • 2 tbsp (30ml) coconut oil

Instructions:

  1. Cream the softened butter until pale and fluffy.
  2. Gradually beat in the sifted powdered sugar and peppermint extract until a stiff, non-sticky dough forms. If the mixture is too crumbly, add heavy cream one teaspoon at a time.
  3. Scoop small portions of the dough and roll them into balls roughly 3/4 inch in diameter.
  4. Place balls on a parchment-lined baking sheet and press down slightly to form small discs.
  5. Freeze the discs for 20-30 minutes until firm to the touch.
  6. Melt the chocolate chips and coconut oil in 30-second bursts in the microwave, stirring in between until glossy and smooth.
  7. Using a fork, dip each chilled mint disc into the chocolate, lifting it out and tapping the fork to remove excess.
  8. Place patties back on parchment paper and let set at room temperature or in the fridge for 15 minutes.