In a stand mixer, beat 1 cup of softened unsalted butter with ½ cup of confectioner’s powdered sugar, 1 teaspoon of vanilla extract, ½ teaspoon of peppermint extract, and a pinch of salt on medium speed for about 4 minutes.

Gradually add 2 cups of all-purpose flour and ½ cup of crushed peppermint candies to the butter mixture. Mix on low speed until a cohesive dough forms.

Transfer the dough onto a lightly floured surface and shape it into a log, roughly 2 inches in diameter and 16 inches long. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.

Preheat your oven to 325°F (163°C) while the dough chills. Line a baking sheet with parchment paper.

Once the dough is firm, unwrap and slice it into ½-inch thick rounds. Place slices at least 1 inch apart on the prepared baking sheet.

Bake the cookies for 10-15 minutes, or until the edges begin to turn golden.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Melt ½ cup of dark chocolate in a microwave-safe bowl for 30-45 seconds, stirring until smooth. Drizzle over cooled cookies.