1. Preheat your oven to 325 degrees. In a bowl, cream together the butter, sugar and vanilla. Whisk the egg and add it to the bowl. Slowly add in the flour and mix it in with the wet ingredients. Mix in the baking soda. Fold in the chips.
2. Use a cookie scoop or small ice cream scoop to make 10-12 scoops of dough. Refrigerate them for 10-15 minutes.
3. Place the scoops of dough on a parchment-covered baking sheet spread out at least 2 inches apart. Bake for about 8-10 minutes, then remove the cookies from the oven.
4. Sprinkle the crushed peppermint candies on top of the cookies and place the pan back into the oven for another 2-4 minutes, or until the cookies are lightly golden on the bottom. Allow them to cool on a baking rack before enjoying.
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