Preheat oven to 350 degrees.

Prepare a baking sheet with parchment paper. Set aside.

In a large mixing bowl, add the butter and cream until it is smooth.

Add the sugar and cream on medium/low speed for 3-5 minutes, or until it is smooth and fluffy.

Add the egg and peppermint extract and mix until fully combined.

Add the flour, baking soda and salt to a medium bowl. Whisk to combine.

Slowly add the flour mixture to the wet mixture at a low speed just until there are no more flour streaks.

Use a spoon to fold in one cup of white chips until combined.

Measure out about ½ Tablespoon of dough into your hand. Roll it into a ball and place it on the baking sheet.

Repeat this process and place each cookie ball approximately two inches apart.

Bake for 9-10 minutes or until the bottom edges are just starting to turn golden.

Remove from the oven and allow the cookies to sit on the baking sheet for a few minutes to finish baking before transferring them to a wire rack to cool completely.

Once the cookies are completely cool, add the remaining two cups of white chips to a microwave safe bowl.

Microwave on 50 percent power for 30 second intervals, stirring in between until your chocolate is melted and smooth. Do not overheat!

If you want to thin your chocolate out a bit, add a little of the shortening at a time. Stir to fully melt and add more if desired.

Dip each cookie half way into the chocolate and allow the excess to drip off. Drag the very edge of the cookie gently against the rim of the chocolate bowl to ensure you have a clean dip.

Place the dipped cookie on a baking sheet lined with parchment paper to harden.

Sprinkle crushed candy canes over the cookie while the chocolate is still wet.