In a separate bowl or a bowl of a stand mixer, beat the butter, coconut oil, and sugars until smooth.
Add the eggs, vanilla, and peppermint extract. Beat until combined. Add dry ingredients to wet. Mix.
Fold in chocolate chips. Cover with plastic wrap and refrigerate the dough for at least 4 hours, preferably overnight.
When ready to bake, preheat the oven to 350F. Prepare a large cookie sheet with parchment paper.
Bake for 11-13 minutes, until the edges are set and the center is still soft.
Decorate with candy canes and drizzle melted chocolate on top