• Preheat oven to 350 degrees.
• Add the room temperature butter and brown sugar to the bowl of a stand mixer and mix until combined. Slowly add the room temperature eggs, vanilla, and peppermint extract, scraping down the sides as needed.
• In a separate large bowl, whisk together the cocoa powder, baking soda, and salt. Add to the butter mixture and mix on low speed until the cookie dough comes together and is well combined.
• Using an ice cream scoop or spoons, scoop into 1.5 tablespoon balls and place about 2" apart on a cookie sheet lined with parchment paper.
• Bake in a preheated oven for 8-11 minutes, or until the center of the cookie is set and the edges of the cookies are slightly firm. Remove from the oven and let the cookies cool completely.

To Decorate

• When you're ready to decorate the cookies, add the white chocolate to a microwave-safe bowl and melt for 30 seconds. Stir and repeat until melted and smooth. Add the remaining ½ teaspoon of peppermint extract, stir, and then dip half of the chocolate cookie into the white chocolate.
• Lay the cookie on a parchment paper lined baking sheet and sprinkle crushed candy canes on top. Place in a cool spot to allow the chocolate to set up completely. (Note: if you want to speed up the process, you can place the cookies in the fridge for about 20 minutes).
• Serve immediately or store in an airtight container at room temperature for up to 3 days. Enjoy!