Line a baking sheet with parchment paper or wax paper. Crush the candy canes in a sealed bag into small pieces, keeping some texture rather than turning them into a fine powder.

Place the white chocolate in a microwave-safe bowl. Microwave in 20- to 30-second intervals, stirring thoroughly after each interval, until nearly smooth and allow residual heat to finish melting it.

Stir the peppermint extract into the melted white chocolate only after the chocolate has melted. Mix gently until the extract is evenly distributed.

Dip each chocolate wafer into the peppermint white chocolate, coating it completely or halfway according to preference. Hold the cookie over the bowl briefly so excess chocolate drips back.

Place each coated cookie on the lined baking sheet. Immediately sprinkle the top with crushed candy cane pieces while the chocolate is still soft.

Refrigerate the cookies for 30 to 45 minutes, or until the coating is firm. Store finished cookies in an airtight container in a cool place or in the refrigerator.