Combine cream cheese and butter in sauce pan over low heat. Stir until thoroughly melted and blended.
Add peppermint extract to the cream cheese mixture.
Add powdered sugar and stir until well combined. You may need to turn out the dough onto a piece of parchment paper and knead the dough with your hands to get it to completely mix.
Keep the dough covered with a damp paper towel to prevent drying out while you are forming your candies.
Melt chocolate chips in the microwave, stopping to stir every 30 seconds. It should take about 1 1/2 minutes. Add the coconut oil and mix well—this will help keep the chocolate smooth.
Scoop 1 rounded teaspoon of cream cheese mint mixture and roll into a ball. Flatten with a fork.
Quickly dip halfway into the melted chocolate. Place on a piece of parchment and sprinkle with sprinkles. Place in freezer to firm up. Mint filling will dry and become less tacky as it chills.
Once all chocolate on the peppermints has hardened, store in fridge to prevent melting (I place them in layers in a glass container with parchment paper between the layers). Allow to sit at room temperature for a few minutes before serving.
These will keep in the fridge or freezer much longer than you’ll need—you’ll eat them all quickly!