Preheat the oven to 350 degrees. In a medium-sized mixing bowl cream the butter and sugar until light and fluffy. Add the egg and peppermint extract and mix until incorporated.
In another mixing bowl whisk the flour, cocoa, baking soda, and salt. Slowly add to the creamed mixture.
Shape dough into 1 inch balls and place 2 in. apart on ungreased baking sheets. Flatten to 2 in. rounds with the bottom of a glass. Bake 6-8 minutes or until set (do not overbake). Let cool completely on pans and transfer to a wire rack.
In the microwave in a microwave-safe bowl, add the white chocolate and cook for 30 seconds at a time stirring until melted. Drizzle over the cookies. Repeat for the semisweet chocolate and drizzle. Top with crushed candy canes and let set.
Updated on December 3, 2021Originally Posted on December 7, 2017