Peppermint Mocha Cookies

Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
Preheat
oven to 350F 177C. Line large baking sheets with parchment paper or silicone baking mats. Always recommended for cookies. Set aside.
Scoop and roll dough 1 5 Tablespoons of dough each into balls. A medium cookie scoop is helpful for this step. To ensure a thicker cookie make the balls taller than they are wide almost like a cylinder or column. Arrange 23 inches apart on the baking sheets. The cookie dough is certainly sticky so wipe your hands clean after every few balls of dough you shape.
Bake the cookies for 1112 minutes or until the edges appear set and the centers still look soft. Tip If they arent really spreading by minute 9 remove them from the oven and lightly bang the baking sheet on the counter 23x. This helps initiate that spread. Return to the oven to continue baking.
Cool cookies for 5 minutes on the baking sheet and then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
Melt the chopped white chocolate in a double boiler or use the microwave. For the microwave place the white chocolate in a medium heatproof bowl. Melt in 15 second increments stirring after each increment until completely melted and smooth. Dip each completely cooled cookie halfway into the white chocolate and place onto a parchment or silicone baking matlined baking sheet. Sprinkle crushed candy canes on top of the chocolate. Repeat with the rest of the cooled cookies. Place the baking sheet into the refrigerator to help the chocolate set about 1 hour