• Preheat oven to 350 degrees.
• In the bowl of a stand mixer, add the butter and sugar and cream together using the paddle attachment until light and fluffy, or about 3-5 minutes.
• Add the eggs one at a time, mixing on low speed and scraping between each addition. Then, add the vanilla, peppermint extract, and salt. Mix just until combined.
• In a separate large bowl, whisk together the baking powder, baking soda, and flour. Add the flour mixture to the butter mixture and mix on low speed until combined.
• Using an ice cream scoop or a spoon, form 2" balls and place on an ungreased baking sheet (or baking sheet with parchment paper) about 2" apart.
• Bake in a preheated oven for 8-9 minutes, or until lightly golden on the edges.
• Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cookie Toppings

• In a microwave-safe bowl, add the chocolate wafers. Heat for 30 seconds, stir, and repeat until the chocolate is melted and smooth. Once melted, add the peppermint extract and mix until smooth.
• Drizzle the chocolate peppermint onto the cooled cookies then sprinkle the crushed candy canes evenly over the top. Let sit for 20 minutes or until the chocolate is hardened.
• Serve immediately or store in a an airtight container at room temperature for up to 3 days. Enjoy!