Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Using a medium sized bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.

In a bowl of an electric stand mixer, add the butter, granulated sugar and brown sugar. Using the paddle attachment, cream them together until well combined.

Slowly add one egg at a time and continue mixing. Then all in the vanilla and peppermint extract.

With the mixer turned down at the lowest setting, slowly add your flour mixture. Mix until just combined.

Scoop out approximately a tablespoon amount of batter and roll into a ball. Place on cookie sheets about two-inches apart. Flatten each ball down slightly with the palm of your hand.

Bake one sheet at time in the oven for about 8 minutes. Cookies may appear slightly under cooked in the middle.

Allow the cookies to cool on the baking sheet for at least five minutes before moving to a wire rack to cool completely.

Once cookies are cool, melt the white chocolate chips in an microwave safe bowl at 50% power in 30 second increments. Stir between intervals and continue this process until the chocolate is melted and smooth.

Dip half of the white cookie into the chocolate then transfer to parchment paper and sprinkle with the peppermint candy bits. Chill in the refrigerator for about 10 minutes to set the chocolate.