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Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
Add flour, baking powder and salt to a medium sized bowl and whisk to combine. Set aside.
Add softened butter and granulated white sugar to a large bowl. Cream together with an electric mixer for two minutes.
Then add in an egg, peppermint extract and vanilla, and mix until pale in color and fluffy, about 1 minute.
Add in the dry ingredients and mix until combined.
Scoop the dough into 36 portions and roll into balls. (If the dough is too soft, chill it for 5-10 minutes until easier to work with.)
Transfer the balls to the parchment paper lined baking sheets, two inches apart. Slightly flatten each.
Bake the cookies for 9-11 minutes. Let the cookies cool for a few minutes after baking, then transfer them to a cooling rack to completely cool.
Add the semi-sweet chocolate chips and the coconut oil to a microwave safe bowl. Microwave in 30 second intervals until completely melted, stirring after each.
Stir in the peppermint extract.
When the cookies are cooled, dip one side of them in the chocolate and sprinkle the crushed candy canes over the chocolate.
Chill the cookies in the fridge until set, about 10 minutes.
Store leftovers in an airtight container for up to three days.