Peppermint Crunch White Chocolate Cookies

A festive recipe to put you in the mood for holiday baking!
Chocolate Dipped Sugar Cookies
1. Whisk the flour, cornstarch, baking soda and salt together in a medium bowl.
2. In a large bowl, beat the butter for 1 minute on medium speed until smooth and creamy. Add brown sugar and white sugar and mix on medium speed until light and fluffy. Beat in egg and extracts. Scrape down the sides of the bowl as needed.
3. On low speed, slowly mix in the dry ingredients until combined. The dough will be quite thick. Add the chopped white chocolate wafers and peppermint crunch and mix until combined (about 5 seconds). Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 3 days.
4. Remove cookie dough from refrigerator and allow to sit at room temperature for 10 minutes, then preheat oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
5. Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1-1/2 Tbsp. of dough into balls.
6. Bake for 12 minutes, until lightly golden brown.
7. Melt the remaining white candy coating wafers in the microwave in 20 second increments, stirring after each until completely melted. Drizzle over cooled cookies.