Peppermint Hot Cocoa Cookies

0 Preheat the oven to 350°F / 177°C.
1 Line sheet pans with parchment paper or a Silpat baking mat. (Note: Don’t bake these cookies directly on the sheet pan because the crushed candy canes will melt and stick to the pan.)
2 In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3 Using a standing mixer or hand mixer, beat butter until smooth. Add both sugars and continue to mix until light and fluffy, about 3 minutes. 
4 Add peppermint extract and eggs and mix on low until eggs are fully incorporated, stopping to scrape down the bowl as needed. 
5 Add the dry ingredients to the mixer a little at a time. Mix on low just until everything is combined. 
6 Add white chocolate chips and mix just until they are evenly distributed in the cookie dough. 
7 Pour crushed candy canes out into a shallow bowl.
8 Use a Tablespoon measuring spoon to scoop up the cookie dough, rolling each portion into a ball. Press the top of each ball of dough into the crushed candy canes.
9 Place the cookie dough onto prepared sheet pans with the crushed candy canes facing up, leaving a few inches between the cookies. Bake until the cookies just barely set in the middle, 9-10 minutes. 
10 Transfer cookies to a cooling rack to cool.
11 Store in an airtight container at room temperature for up to 1 week.