In a mixer, cream butter and sugar.
Add the egg and peppermint. Mix until light and fluffy.
In another bowl combine the dry ingredients: flour, salt, baking soda, baking powder. Mix until completely combined. You can sift these, but I just hand mix them for about a minute.
Slowly add the dry mixture to the wet until your dough is formed.
Add half of the peppermint candies and chocolate chips. Mix just until combined.
Put dough in the freezer for 10 minutes.
When 10 minutes is up, preheat the oven to 350 degrees and cover two baking sheets with parchment paper.
With a mini ice cream scoop place dough on sheets about 1.5 inches apart.
Bake for 10 minutes. Pull out just as edges are starting to brown. Do not overcook, the center will still look a little soft.
Put cookies on a cooling rack and quickly sprinkle the remaining crushed peppermint into the center of the cookies. Since they are still hot, the peppermint will melt just enough to stick.