1 1/2 cups mini semi-sweet chocolate chips, divided
1/4 cup crushed starlight mints or candy canes (about 8 mints or 2 candy canes)
Preheat oven to 350°.
Combine flour, baking powder, salt and baking soda in medium bowl; set aside.
Beat sugar and Shedd's Spread Country Crock® Spread in large bowl with electric mixer until light and fluffy, about 3 minutes. Beat in eggs, one at a time, scraping sides occasionally. Beat in peppermint extract. Gradually beat in flour mixture until blended. Stir in 1/4 cup chips. Divide dough in half.
Shape dough into two flat logs, about 12 x 2-inches each on lightly floured surface. Arrange on ungreased baking sheet, 3 inches apart.
Bake 30 minutes or until lightly golden. Carefully remove to wire rack, cool 15 minutes.
Cut logs crosswise into 1/2-inch thick diagonal slices on cutting board. Arrange cookies cut-side down on baking sheet. Bake an additional 15 minutes, turning once. Remove to wire rack, cool completely.
Microwave remaining 1 1/4 cups chips In medium microwave-safe bowl at HIGH until chocolate is melted; stir until smooth. Dip one end of each cookie into melted chocolate. Sprinkle with crushed candy. Arrange cookies on waxed paper-lined baking sheets until chocolate is set, about 1 hour. Store in airtight container.