In a mixing bowl, combine the powdered sugar, corn syrup, peppermint extract, and softened butter.

Knead the mixture until soft and pliable; use cookie cutters or hands to shape it into round discs.

Place the shaped discs on a baking sheet lined with parchment paper and refrigerate for about 15 minutes.

Meanwhile, melt the dark chocolate in a double boiler or microwave until smooth.

Dip each chilled disc into the melted chocolate, ensuring it’s completely covered.

Return the coated patties to the parchment-lined baking sheet and let the chocolate set at room temperature or in the fridge.

Once the chocolate is firm, they are ready to eat or can be stored in an airtight container.