Preheat your oven to 350°F (175°C).
In a bowl, whisk together the flour, baking soda, and salt.
In a separate mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the egg, vanilla extract, and peppermint extract to the butter-sugar mixture. Mix until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Scoop the dough onto baking sheets lined with parchment paper, leaving space between each cookie.
Bake in the preheated oven for 10-12 minutes, until the edges are lightly golden.
Allow the cookies to cool completely on wire racks before dipping.
Melt the chopped chocolate in a heatproof bowl over simmering water or in the microwave in short intervals.
Dip the cooled cookies halfway into the melted chocolate, then sprinkle with crushed peppermint candies.
Place the dipped cookies on parchment paper to set, allowing the chocolate to harden.
Store in an airtight container at room temperature.
