1 pound of confectioners sugar (powdered sugar)
4 ounces of cream cheese, softened
¼ teaspoon of peppermint extract
6 ounces of semi-sweet chocolate chips
Using a mixer, gradually add the sugar to the cream cheese; beat well until incorporated. Add peppermint extract and combine well.
Roll dough into teaspoon size balls and place on baking sheet(s) lined with wax paper or parchment. Create a small “bowl” or indention in each ball using a ¼ teaspoon or your finger. Cover with plastic wrap and let firm up in refrigerator for a few hours.
When peppermints have firmed, melt chocolate according to package directions (microwave is fine). Fill a piping bag or freezer bag with the corner snipped with the melted chocolate. Fill each mini peppermint bowl/indention with chocolate and let cool. Refrigerate in airtight container until ready to serve.