Preheat the oven to 350°F (175°C).

In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In another bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

In a double boiler, melt the white chocolate over low heat, stirring until smooth.

Once melted, spread a thin layer of white chocolate over each cooled cookie.

Sprinkle crushed peppermint candies on top of the melted chocolate before it sets.

Allow the cookies to sit until the chocolate hardens.