• Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper.
• In a large mixing bowl, cream together the room-temperature butter, light brown sugar, and granulated sugar until light and fluffy.
  1 cup salted butter, 1/2 cup packed light brown sugar, 1 1/4 cups granulated sugar
• Beat in the vanilla extract, peppermint extract, and one egg plus one egg yolk until well combined.
  1 teaspoon vanilla extract, 1/2 teaspoon peppermint extract, 1 large egg + 1 egg yolk
• Gradually add the unsweetened cocoa powder, all-purpose flour, baking soda, baking powder, and salt to the wet ingredients, mixing until just combined.
  1 cup unsweetened cocoa powder, 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt
• Chill the dough in the refrigerator for about 30 minutes to firm it up.
• Using a cookie scoop or spoon, drop ¼ cup scoops of dough onto the prepared baking sheets, leaving space between each cookie for spreading.
• Bake in the preheated oven for 8-10 minutes or until the cookies are set around the edges.
• Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Do not overbake these cookies, or they will dry out.

For Dipping:

• Melt the white chocolate wafers or white chocolate almond bark in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
  12 ounces white chocolate wafers or white chocolate almond bark
• Dip each cooled cookie halfway into the melted white chocolate, allowing any excess to drip off.
• Place the dipped cookies on a parchment-lined baking sheet and sprinkle crushed candy canes or peppermint snow over the melted chocolate.
  1/3 cup crushed candy canes
• Let the chocolate set at room temperature or place the cookies in the refrigerator briefly to speed up the process.