In a large mixing bowl, use an electric mixer to beat the softened butter, light corn syrup, peppermint extract and powdered sugar. Initially the mixture will be crumbly, keep beating until mostly combined, it will start to get very thick.

Once the powdered sugar is fully mixed in, knead the dough on a clean surface until smooth. If it’s too sticky, add a little more powdered sugar, one tablespoon at a time.

Place the dough between two sheets of parchment paper and roll it out to about ½-inch thickness.

Use a small round cookie cutter (anything from ½ inch to 1 ½ inches in diameter) to cut out circles. Transfer the circles to a parchment-lined baking sheet.

Place the baking sheet in the freezer for about 30 minutes or until the peppermint filling is firm.

Melt the Ghirardelli dark chocolate melting wafers according to the package instructions, using either a microwave or a double boiler. Stir until smooth and glossy.

Keep the patties in the freezer and dip them one at a time. Use a fork or dipping tool to fully coat each peppermint patty in melted chocolate. Allow any excess chocolate to drip off before placing the patty onto the parchment-lined baking sheet.

Allow the chocolate coating to set by leaving the patties at room temperature or placing the baking sheet in the fridge for quicker results.

Store the patties in an airtight container in the refrigerator for up to 2 weeks. Let them come to room temperature before serving for the best flavor and texture.