Preparation Steps

• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a large bowl, cream the butter and sugars until light and fluffy.
  2 cups all-purpose flour
• Beat in the eggs one at a time, then stir in the peppermint extract.
  2 cups all-purpose flour
• In a separate bowl, mix the flour, cocoa powder, baking soda, and salt. Gradually blend this into the wet mixture.
  2 cups all-purpose flour
• Fold in the chocolate chips until evenly distributed.
  2 cups all-purpose flour
• Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake for 10-12 minutes in the preheated oven, or until the edges are set but centers are soft.
• Cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
• Once cooled, melt white chocolate according to package instructions. Dip each cookie halfway into the white chocolate, then sprinkle with crushed peppermint candies.
  2 cups all-purpose flour
• Place on parchment paper to set before serving.