1. Beat the softened butter in a mixing bowl until smooth and creamy.

2. Gradually mix in the powdered sugar, peppermint extract, vanilla, salt, and 2 tablespoons of cream or milk until a soft, pliable dough forms, adding the remaining tablespoon of cream only if needed.

3. Place the peppermint dough between two sheets of parchment paper and roll it out to about 1/4-inch thickness.

4. Use a small round cutter or the rim of a small glass to cut out circles, re-rolling the scraps until all the dough is used.

5. Transfer the peppermint rounds to a parchment-lined baking sheet and chill in the fridge or freezer for 5–10 minutes until firm.

6. Meanwhile, melt the semi-sweet chocolate and coconut oil together in a microwave-safe bowl or over a double boiler, stirring until smooth and glossy.

7. Using a fork, dip each chilled peppermint round into the melted chocolate, letting excess drip off before placing it back on clean parchment.

8. While the chocolate is still wet, sprinkle the tops with crushed candy canes or flaky sea salt if using.

9. Let the peppermint patties sit at room temperature or in the fridge until the chocolate is completely set.

10. Store the finished patties in an airtight container in the refrigerator or freezer until ready to serve.