Buttery shortbread cookies kissed with sweet peppermint and dipped in smooth chocolate—perfect for the holidays!

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Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, cream butter and powdered sugar until light and fluffy. Mix in vanilla.
Gradually add flour and salt, mixing until just combined. Fold in crushed peppermint candy.
Roll dough into 1-inch balls and place 2 inches apart on prepared sheets.
Bake 10–12 minutes, until edges are set. Let cool on pans 5 minutes, then transfer to wire racks.
Melt chocolate (and coconut oil if using) in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth.
Dip half of each cookie into melted chocolate, return to rack, and immediately sprinkle with extra crushed peppermint.
Let chocolate set completely before serving or storing.

Be careful not to overbake—cookies should stay pale and tender.
Coconut oil helps keep melted chocolate glossy and smooth.
Store in an airtight container at room temperature for up to 5 days, adding wax paper between layers.