Whisk together flour, cocoa powder, baking soda, and kosher salt in a medium bowl.  Set aside.

Using a stand mixer, beat the butter and sugars on medium high speed until light and fluffy.  This should take about 2 minutes.  Reduce the speed to medium and add the eggs and peppermint extract. Beat until well combined.

Gradually add flour mixture and mix until just combined.

Chill the dough in the fridge for at least 1 hour or overnight.

Preheat oven to 350 degrees and line baking sheets with parchment paper.

Using a medium cookie scooper, scoop out dough balls and place onto baking sheet.   I was able to place 10 dough balls on each baking sheet.

Bake cookies for about 10 minutes, or until the middle is set.  Cookies will look puffy at first, but will flatten out within a few minutes of cooling.

Cool on the baking pans for 5 minutes.  Transfer them to a wire rack to cool completely.

Dip cookies in melted white chocolate candy melts or white chocolate bar or chips, and place on parchment lined baking sheet.  Sprinkle the crushed candy canes on the white chocolate.  Allow cookies to set for about 30 minutes.