Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set them aside.

In a medium-sized mixing bowl, cream together ¾ cup softened butter and 1 cup sugar until the mixture is light and fluffy.

Add 1 large egg, ¼ teaspoon peppermint extract, and 1 teaspoon vanilla extract to the butter mixture. Mix until everything is well blended.

In another bowl, whisk together 1¾ cups all-purpose flour, ½ cup unsweetened cocoa powder, ¼ teaspoon baking soda, and ¼ teaspoon salt.

Gradually add the dry mixture to the butter mixture. Mix until just combined. Then fold in 1 cup semisweet chocolate chips.

Shape the dough into 2-inch balls. Roll each ball first in ¼ cup granulated sugar and then in ½ cup powdered sugar. Place them on the prepared baking sheets, spacing them about 2 inches apart.

Slightly flatten the tops of the balls into 2-inch rounds with the bottom of a glass.

Bake for 10-12 minutes or until the cookies are set. Let them cool for about 10 minutes on the pans before transferring them to a wire rack to cool completely.

To make a simple white chocolate frosting, melt 4 ounces of white chocolate with ½ cup softened butter. Stir in 1 cup powdered sugar, 1 teaspoon vanilla extract, ¼ teaspoon peppermint extract, and ¼ teaspoon salt until smooth.