How is everyone enjoying the holiday season this year? I hope that you are taking a break every now and then to step back and enjoy the magic. It can be a very stressful time, with all the lists, baking, wrapping, calendar obligations, trust me, I know. I love having a set of go-to recipes at busy times like this. Recipes that I know and trust like this one for chocolate covered mints.
These little mints may not look like much, but they are hugely popular! Both with my kids and on my cookie trays. Bonus, make them in advance and freeze them! If you’ve never frozen cookies and other treats before check out my how to post here: Freezing Cookie Dough – Making Cookie Trays Like a Boss.
When freezing these, wait until you are completely done making them and they are ready to serve. Then flash freeze them like I do my decorated sugar cookies in the post above. After they are frozen you can remove them from the tray, place them into freezer storage bags/containers, and freeze them until you are ready to use them. They are tiny and don’t take long to thaw out, so no worries if you forget to take them out until the day that you need them.
Chocolate Covered Mints Ingredients
These mints are made with 5 ingredients, the 2 additional items are entirely optional. You might even have everything you need in your cabinets already!
Refined coconut oil, corn syrup, mint extract, powder sugar, and Enjoy Life Semi-Sweet Baking Chips are the 5 main ingredients in this recipe. Should you wish, add in green food coloring to the mint part and crushed candy canes on top.
Putting it all Together
I absolutely adore how quick and easy this recipe is. It comes together very easily. Best of all, my kids like to chip and do most of the steps themselves!
First, cut sheets of parchment paper to fit your cookie sheets. Next, melt the coconut oil completely in the microwave. It melts fast, so keep an eye on it! After the oil has melted stir in the corn syrup, mint, and green food coloring (if you’re adding it).
Once the mixture is well-blended start adding in your powder sugar. As the mixture thickens you will need to knead it as you would bread dough to get it to fully combine (the image below shows what it will look like before you start to knead it).
Once you have a mixture that is similar to fondant (no longer sticky and easily molded into balls – see below image), you can stop adding powder sugar (somewhere between 4 and 4 1/2 cups).
Wrap the ball in clear plastic wrap and refrigerate for an hour (see below what it will look like when it’s removed from the fridge).
Next, break off small sections of the dough and roll them into tiny balls approximately 1/2 inch in diameter.
Line the mint balls up on the cookie sheet and flatten them slightly with a cup. Aim for the thickness of a York Peppermint Patty, approximately 1/4 inch thick.
Dipping the Mints in Chocolate
Finally, melt your chocolate and dip the mints into the chocolate.
I like to put the mints on top of a fork so that I can tap the fork on the edge or the chocolate bowl knocking excess chocolate back into the bow. Place the mints back onto the parchment-lined baking sheets. If desired, sprinkle crushed candy canes on top of the mints while the chocolate is still in the liquid state so that it sticks to the mints.
The mints can now be stored in the fridge in an airtight container or flash frozen and stored in the freezer until ready to use.