-
1
Line two cookie sheets with wax paper and set them aside.
-
2
In the bowl of your mixer, cream together the marshmallow creme and butter at medium-high speed until well-combined. Mix in the peppermint extract.
-
3
On low speed, beat in the powdered sugar, 1 cup at a time. Once all the powdered sugar has been added, mix on medium-high speed until the mixture is smooth.
-
4
Add the crushed candy canes, and mix on low speed until combined.
-
5
Use a measuring tablespoon to divide the peppermint patty 'dough' into individual balls. Take each ball and use your hands to flatten it into a patty. Or you can roll out the dough and use small cookie cutters to make the patties into shapes.
-
6
Lay the peppermint patties onto the prepared cookie sheets.
-
7
Transfer the cookie sheets to the freezer for 30 minutes, until the peppermint patties are frozen into shape.
-
8
A few minutes before removing the peppermint patties from the freezer, prepare the dipping chocolate.
-
9
Place the dipping chocolate (or chocolate chips) in a heat safe glass bowl. Heat it in the microwave for 30 seconds, stir, then continue microwaving at 30-second intervals until the chocolate melts completely when stirred.
-
10
Remove the cookie sheets from the freezer. Using a fork, dip a peppermint patty in the melted chocolate to completely coat the peppermint patty. Allow some of the extra chocolate to drip off then place it on the cookie sheet, making sure to scrape the bottom of the patty to remove any excess chocolate. Immediately decorate with sprinkles, if using.
-
11
Repeat with the remaining peppermint patties.
-
12
Refrigerate for at least 1 hour, or until the chocolate sets, before enjoying.
