Homemade Peppermint Patties

Steps

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1. 1
   Sift the powdered sugar to remove lumps, ensuring a smooth and creamy consistency.
   ≈0:06
2. 2
   Pour 1 cup of sweetened condensed milk into a bowl and add 1.5 teaspoons of peppermint extract, stirring well.
   ≈0:48
3. 3
   Gradually add the sifted powdered sugar to the condensed milk mixture in batches, stirring on low speed until it resembles dough. Reserve about half a cup of powdered sugar to add only if the dough remains sticky.
   ≈1:25
4. 4
   Scrape down the bowl and paddle to ensure all ingredients are well incorporated. Add the remaining powdered sugar if needed.
   ≈2:49
5. 5
   Line a baking sheet with parchment paper and dust generously with powdered sugar. Transfer the peppermint dough onto it and roll out to about 1/4 inch thickness using a powdered sugar-dusted rolling pin.
   ≈3:43
6. 6
   Use a 1.5-inch round cookie cutter (dusted with powdered sugar) to cut circles and transfer to a clean baking sheet, using an offset spatula if needed.
   ≈5:09
7. 7
   Freeze the peppermint patties for at least 30 minutes, or up to overnight, until firm.
   ≈5:59
8. 8
   Combine chocolate chips and coconut oil in a bowl. Microwave in 30-second increments, stirring between each interval, until mostly melted. Let sit for 1-2 minutes to allow residual heat to finish melting.
   ≈6:25
9. 9
   Remove a small batch of frozen patties and dip them into the melted chocolate using a larger fork and offset spatula. Tap off excess chocolate and transfer to a baking sheet. Work in batches if needed to prevent the patties from softening.
   ≈8:32
10. 10
    Once the chocolate has set, use a slightly larger round cookie cutter to trim the edges and create neat, uniform peppermint patties.
    ≈9:45