• In a large bowl, beat the butter and sugars together with an electric mixer.
• Add in the eggs, vanilla extract and molasses and beat until fully combined
• In a medium-sized bowl, stir together the flour, cocoa powder, baking soda, cream of tartar, and salt.
• Beat half of the flour mixture into the butter mixture, then the second half.
• Beat or stir in 1 cup of the peppermint white chocolate until completely combined.
• Refrigerate the cookie dough for at least 1 hour.
• Pre-heat oven to 325F.
• Line two cookie sheets with parchment paper.
• Portion out the cookie dough onto the prepared sheets with a cookie scoop.
• Bake for 12-15 minutes, until tops begin to crack and edges are set.
• Let cookies cool completely before decorating with the drizzle.

White Chocolate Drizzle

• In a small microwave-safe bowl, heat the remaining ½ cup peppermint white chocolate chunks in 25 second increments, stirring well in between each re-heating.
• If needed, stir in the shortening or coconut oil to make the chocolate smoother.
• Drizzle the white chocolate onto the cookies, either using a spoon or a piping bag.
• Let the white chocolate drizzle set completely before storing or serving.