• Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside. In a medium-sized mixing bowl, cream ¾ cup softened butter and 1 cup sugar until light and fluffy. Add 1 large egg, 1 teaspoon vanilla extract, and ¼ teaspoon peppermint extract, and mix until incorporated.
• Whisk 1 ¾ cups all-purpose flour, ½ cup unsweetened cocoa powder, ¼ teaspoon baking soda, and ¼ teaspoon salt in another bowl. Add to the butter mixture and mix until just combined. Stir in 1 cup semisweet chocolate chips.
• Shape the dough into 2-inch balls. Roll the dough in ¼ cup granulated sugarthen in ½ cup powdered sugar, and place on the prepared baking sheets, 6 dough balls per baking sheet. Slightly flatten the tops of the balls into 2-inch rounds with the bottom of a glass.
• Bake for 10-12 minutes or until set. Let the cookies cool for 10 minutes on the pans before transferring to a wire rack.

White Chocolate Frosting

• In a small bowl, melt 4 ounces white chocolate in the microwave in 30-second intervals. Allow the fully melted chocolate to cool for at least 10 minutes, until it reaches room temperature and is no longer warm to the touch.
• In a large bowl, add ½ cup softened butter and beat for 2-3 minutes until smooth and light. Reduce the mixer speed to low and slowly add in the cooled white chocolate until fully combined and smooth.
• Add 1 cup powdered sugar, 1 teaspoon vanilla extract, ¼ teaspoon peppermint extract, and ¼ teaspoon salt, and mix on low until nearly completely absorbed, then increase the speed to high. Whip for 2-3 minutes until smooth and fluffy.
• When the cookies are completely cool, frost each cookie with about 2 tablespoons of frosting and sprinkle with some of the ¼ cup crushed peppermint candy.