In a large mixing bowl, combine the sifted powdered sugar, softened butter, heavy cream, and peppermint extract. Mix until a smooth dough forms.
Roll the mixture into small 1-inch balls, then flatten each ball into a disk shape using your hands. Place the disks on a baking sheet lined with parchment paper.
Freeze the peppermint disks for about 15 minutes or until firm.
Meanwhile, melt the dark chocolate chips and coconut oil (if using) in a microwave-safe bowl in 30-second increments, stirring in between until smooth.
Dip each frozen peppermint disk into the melted chocolate, letting any excess drip off before placing them back on the parchment-lined sheet.
Once all disks are coated, place them in the refrigerator to set for about 20 minutes or until the chocolate is firm.
Store the peppermint patties in an airtight container in the fridge for up to 2 weeks.
Prep Time: 20 minutes | Chilling Time: 35 minutes | Total Time: 55 minutes
Kcal: 120 kcal per patty | Servings: 24 patties
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