Preparation Steps

• Line a baking sheet with parchment paper and set aside.
• In a stand mixer with paddle attachment, combine 9 cups confectioners' sugar, corn syrup, water, peppermint extract, softened butter, and kosher salt. Mix on medium speed until just combined.
• Dust a clean work surface with remaining 1 cup confectioners' sugar. Place mixture on surface and knead until smooth.
• Place patty mixture on a sheet of parchment paper. Sprinkle the top with additional confectioners' sugar.
• Cover with a second parchment paper sheet and roll out to about 0.5 inch thickness.
• Using a 2-inch round cookie cutter, cut circles and transfer them to the lined baking sheet. Gather scraps, re-roll, and cut until all patties are made (about 40).
• Freeze patties for about 15 minutes until firm. Prepare chocolate coating while chilling.
• In a microwave-safe bowl, melt chocolate chips with vegetable oil in 15-second intervals, stirring until smooth.
• Dip each chilled patty into the melted chocolate using a fork, allowing excess to drip off. Scrape fork edge to remove excess chocolate.
• Place coated patties back on parchment-lined baking sheet.
• Freeze dipped patties for at least 10 minutes or until chocolate is set. Enjoy your peppermint candy cookies!