Beat the butter in a large bowl with a hand mixer until creamy and smooth, about 1 minute.
Add the sugar and brown sugar then beat on medium high speed until fluffy and light in color.
Add the egg, peppermint extract and vanilla extract then beat on high speed, scraping down the sides as needed, until creamy.
Combine the flour, cocoa powder, baking soda and salt together in a separate bowl; whisk until well combined.
Slowly add the flour mixture to the wet ingredients until combined. The dough will be very thick.
Add the mini chocolate chips and mix. Cover with plastic wrap and refrigerate for at least 3 hours. Side Note: Chilling is mandatory for this cookie dough. I chilled mine overnight.
Remove the cookie dough 20-30 minutes prior to baking to help it become easier to scoop and roll into balls.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Scoop the dough, about 1.5 tablespoons, then roll into a ball with your hands. Place on the prepared baking sheet a few inches apart.
Bake for 8-9 minutes, turning the baking sheet halfway through baking. The cookies will look soft in the center but will harden and deflate as they cool on the baking sheet. After cooling for five minutes, place the cookies on a cooling rack to cool completely.
Once the cookies are completely cooled, melt the white chocolate in a bowl, with 1/2 teaspoon of coconut oil, according to package directions. Allow the chocolate to cool a bit before dipping.
Dip half of each cookie into the melted white chocolate, tapping off the excess, and place on a piece of parchment paper.
Sprinkle each cookie immediately with crushed candy canes (so it will stick before the chocolate hardens).
Store in a sealed container with parchment paper between layers. Serve with ice cold milk. Enjoy!