Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, cream the softened butter and powdered sugar together until light and fluffy — about 2–3 minutes with an electric mixer.

Beat in the vanilla extract until incorporated.

Gradually add the flour and salt. Mix until a soft, cohesive dough forms. Don’t overmix.

Fold in the peppermint chocolate chips with a spatula so they are evenly distributed.

Roll the dough into 1-inch balls. Arrange them 1–2 inches apart on the prepared baking sheet.

Press a small indentation into the center of each ball with your thumb or the back of a measuring spoon. Keep the walls of the cookie intact.

Fill each indentation with about 1/2 to 3/4 teaspoon of crushed peppermint candy. Press gently so the candy sits in the center.

Bake for 12–15 minutes, until the edges are lightly golden but the centers are still pale. Watch closely from 10 minutes onward so the candy doesn’t overbrown.

Remove from the oven and let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.