Preheat the oven to 350 degrees. Line 2 baking sheet with parchment paper.
In a large mixing bowl, using an electric mixer, beat 1/2 cup confectioners' sugar, butter and peppermint extract, until light and fluffy. Slowly add the flour and salt, mixing until just combined.
In a separate mixing bowl, combine remaining 1/2 cup confectioners' sugar and the peppermint candies.
Roll the dough into twenty-four 1 1/2-inch balls. Insert 1 chocolate morsel into each ball and re-roll to ensure that the cookie dough encases the chocolate. Transfer to the bowl with the confectioners' sugar and crushed candies, rolling each to coat.
Place the balls on prepared baking sheets, spacing them about 1-inch apart. Bake until they start to turn golden brown on the bottom, about 18-20 minutes.
Remove pan and transfer to wire cooling rack. Cool 3-5 minutes, until the cookies are cool enough to handle. Return the cookies to the bowl with the confectioners' sugar and crushed candies and toss gently until each cookie is coated. Store in an airtight container.