Peppermint Sugar Cookies

1 (16.5 ounce) tube refrigerated sugar cookie dough (or homemade)
1 cups semisweet chocolate chips, divided
1 teaspoon heavy cream or vegetable oil
1 teaspoon pure peppermint extract
Crushed peppermint chocolate (such as crushed andes mints)

Preheat the oven to 350 degrees F. Bake your sugar cookies according to package directions. Cool for 10 minutes and transfer to a wire rack to cool completely.

Combine the chocolate chips, peppermint extract, and the vegetable oil or cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. (or microwave until melted, stiring every 20 seconds).

Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy. Refrigerate until firm, about 1 hour.