Mix the Dry Ingredients: In a large mixing bowl, whisk together 1 cup of powdered sugar and 2 tablespoons of unsweetened cocoa powder until fully combined.

Combine the Wet Ingredients: Add 1/4 cup of corn syrup, a pinch of salt, and 1 teaspoon of peppermint extract, stir until a thick dough forms.

Knead the Dough: Dust your surface with powdered sugar and knead the dough for about 1 minute until smooth and elastic.

Shape the Filling: Roll small portions of dough into balls and flatten each into a disc around 1/4 inch thick.

Chill the Discs: Line a baking sheet with parchment paper, arrange discs, and freeze for 30 minutes.

Melt the Chocolate: Melt 1 cup of chocolate chips in the microwave in 30-second intervals, stirring until smooth, optionally add coconut oil.

Coat the Discs: Dip each disc into the melted chocolate, allowing excess to drip off.

Add Decorative Touches: Sprinkle crushed peppermint on the chocolate coating before it sets.

Let the Chocolate Set: Refrigerate the coated patties for 20 to 30 minutes to harden the chocolate.

Store for Enjoyment: Transfer to an airtight container, store in the fridge for up to two weeks or freeze for three months.