In a mixing bowl, cream the softened butter and icing sugar together until smooth and fluffy. Beat in vanilla and peppermint extract.

Gradually add the flour and mix until the dough comes together.

Fold in the crushed peppermint bits or candy canes.

Roll the dough into a log (about 2 inches in diameter) or shape it into a flat disk.

Wrap in plastic wrap and refrigerate for at least 1 hour or until firm.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Slice the chilled dough into ¼-inch thick rounds or roll out the dough and use cookie cutters for festive shapes.

Arrange on the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden.

Let the cookies cool completely on a wire rack.

Melt the semi-sweet chocolate chips and coconut oil (or butter) in a microwave-safe bowl in 30-second increments, stirring between each, until smooth.

Dip half of each cooled cookie into the melted chocolate, letting any excess drip off.

Place the dipped cookies on parchment paper and sprinkle with additional crushed peppermint bits if desired.

Allow the chocolate to set completely at room temperature or in the refrigerator before serving or storing