Chocolate Peppermint Cookies

0 Preheat oven to 350 and line a large metal baking sheet with parchment paper.
1 Add the butter, sugar and maple syrup to a bowl and use a hand mixer to mix on high for 60 seconds until light and creamy.
2 Add in the vanilla, peppermint and soy milk and mix just until combined.
3 Next, add in the flour, cacao, sea salt and baking soda and mix just until combined.
4 Gently fold in the chocolate chips and peppermint baking chips.
5 Use a 1.5 tbsp scoop to scoop out cookie dough balls and plate on the baking sheet. Bake for 7 minutes - do not overtake! They will look very soft but they will harden as they cool.
Remove from the oven and let cool for 5 minutes on the baking sheet before transferring to a cooling rack. Let cool completely.
6 Place white chocolate in a microwave safe dish. Microwave at 50% power in 30 second increments until melted.
7 Use a spoon to drizzle or transfer to a squeeze bottle and top each cookie with white chocolate. Immediately sprinkle with peppermint chips. Let white chocolate harden completely before storing.