• Stir flour, cocoa powder, baking powder, and salt in a bowl. Set aside
• Melt the chocolate chips in the microwave for 1 minute at 50% power level. Stir and heat for another 30 seconds. Remove from microwave and continue stirring until there are no more lumps. (heat once more for 30 seconds if necessary)
• In a medium-sized bowl, beat together butter, granulated sugar, and brown sugar.
• Beat in eggs one at a time. Then stir in vanilla extract
• Mix in the melted chocolate chips.
• Stir in the dry ingredient mixture, being careful not to over stir.
• Cover and refrigerate for at least 20 minutes.
• Preheat the oven to 350 degrees F.
• Line a baking sheet with parchment paper.
• Roll the dough into 1 ½ tbsp. balls using a cookie scoop and then place them on a cookie sheet. (leaving 2 inches between each)
• Bake for 8-10 minutes.
• Cool for 10 minutes on the cookie sheet, centers will be soft.
• Transfer the cookies to a wire rack and cool for additional 5-10 minutes.

Coating

• Crush the peppermint candies in a zip-top bag using a rolling pin. Set aside.
• Melt the white chocolate in a microwave-safe bowl for 1 minute at 50% power level. Stir and heat in 30-second intervals until there are very few small lumps. Remove and stir until completely melted, (be careful to not overcook or it will seize).
• Dip half of each cookie into the melted white chocolate and place it on a parchment-lined baking sheet.
• Sprinkle the crushed candy over the white chocolate immediately.
• Refrigerate the cookies for 5-10 minutes to allow chocolate to set.