Crush the candy canes into small pieces. Line baking sheets with cooking spray or line with silicone liners. Preheat oven to 350 degrees.

Cream butter and sugars in a large mixing bowl. Beat in eggs, vanilla, and peppermint extract.

In a medium sized bowl, sift together the flour, cocoa powder, soda, baking powder, and salt. Add to the creamed mixture with the chocolate chips and stir till combined.

Scoop dough with a tablespoon (I like to use a cookie scoop), then roll into balls. Place on prepared pans at least 2 inches apart.

. Bake at 350° for about 9 minutes. Let sit on pans for 3-4 minutes before removing to cooling racks.

After cookies are cool, place chopped almond bark in a small glass bowl. Melt in the microwave at half power, stirring every 30 seconds.

Dip cookies halfway in melted chocolate, then place on silicone liners or parchment. Quickly sprinkle crushed candy cane bits over the white chocolate. Let sit till chocolate is set.