3ouncescream cheesepreferably Neufchatel, or softened regular
1/4teaspoonpurepeppermint extract (not 'flavor' which is oil-based)
1 ½cupsdark chocolate chips or chopped bars
1teaspoonbutteror coconut oil
In a mixing bowl combine the cream cheese and peppermint extract. Beat in the powdered sugar until a smooth ball forms (add more as needed to create a moldable dough).
Using about 1 teaspoon of dough, roll into a ball, set on a large parchment-lined cookie sheet and press ball into a flat disc with a fork. If the fork sticks to the mint, rub a bit of oil on the back of the fork. Repeat with remaining dough, covering the dough in the bowl with a damp cloth if it starts to dry out.
Let the mints dry on the cookie sheet for an hour or two.
Melt the chocolate with the butter until smooth (using a microwave or double boiler).
Dip one side of each mint into the melted chocolate, tapping excess and setting them back on the parchment-lined sheet to harden. Alternately, you can coat the entire mint in chocolate to create a small homemade peppermint patty.
Store in an airtight container in the refrigerator.
Make Ahead: These keep for weeks nicely in the refrigerator.