In a large mixing bowl using an electric mixer with paddle attachment, beat butter and sugars together until creamy. Add eggs, one at a time and mix until well combined. Scrape the side of the bowl in between. Then add peppermint extract and mix until combined.

In a separate bowl, combine flour, cocoa powder, baking soda, salt, and espresso powder together.

Add dry ingredients (step 2) into the butter-egg mixture (step 1). Mix until just combined. Then fold in dark chocolate chips until evenly distributed.

Chill the cookie dough in the refrigerator for at least 1 hour.

Preheat the oven to 410°F. Line 2 baking sheets with parchment paper or grease with cooking spray.

Using a cookie or ice cream scoop, scoop the chilled dough onto the baking sheets, leaving about 2 inch apart.

Bake for 11-12 minutes. Transfer to the cooling rack and let cool completely.

For the coating, place white chocolate chips in a microwave safe bowl. Microwave in 20 sec intervals, stirring in between, until chocolate completely melted.

Dip half of the cookie into the melted white chocolate, then transfer the cookies onto a clean parchment paper. Repeat with the remaining cookies (melt more white chocolate if needed).

Sprinkle crushed peppermint candies on top. Enjoy!