1.     Preheat your oven to 350°F and line a baking sheet with parchment paper.

2.     In a bowl, combine the flour, cocoa powder, espresso powder, baking powder, and salt.

3.     In a mixer with a whisk attachment, whisk together the melted butter and sugar until well combined. Beat in the egg and vanilla extract.

4.     Gradually mix the dry ingredients into the wet ingredients until just combined.

5.     Roll teaspoonfuls of the batter onto the prepared baking sheet, spacing them about 2 inches apart.

6.     Bake for 10 minutes. Take a spoon and lightly flatten the cookies. Bake for another 2 minutes.

7.     Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

8.     Melt the white chocolate chips with peppermint extract in a microwave-safe bowl or over a double boiler, stirring until smooth.

9.     Dip half of each cooled cookie into the peppermint white chocolate.

10.  Immediately sprinkle the dipped half with crushed candy canes.

11.  Let the chocolate set and enjoy!