Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper.

Roll out the puff pastry sheets on a lightly floured surface until they measure about 1/8 inch thick.

In a small bowl, combine the peppermint extract, chocolate chips, and vanilla extract. Stir until evenly mixed.

Fold the pastry over the filling to create a sandwich-like structure and press down along the edges to seal.

Slice the folded pastry into strips about 1 inch wide. Optionally, twist each strip before placing on the baking sheet.

Transfer the cut pastry sticks to the prepared baking sheet and bake for 12-15 minutes, until golden brown.

Let the sticks cool on the baking sheet for about 5 minutes. Dust with powdered sugar and sprinkle with crushed peppermint candy.

Arrange on a platter and serve with hot cocoa or coffee.