Preheat oven to 350 degrees. Combine the cream cheese, butter, egg, and vanilla extract in a large bowl. Using a stand or hand mixer beat together until well combined.
Stir in the dark chocolate cake mix using a spoon or silicone spatula until there is no more white showing. The mixture will be thick. Stir in the dark chocolate chips until just combined.
Take the dough and roll a 1 inch ball. Drop the ball of dough in a bowl of powdered sugar and coat completely. Place on a parchment paper lined cookie sheet and repeat until all the dough is gone.
Bake for 10-12 minutes on the center rack and rotate halfway through. Once finished let cool on a cooling rack or plate.
Once cooled, melt the white chocolate in the microwave until smooth. Using a spoon, drizzle over the finished cookies. While the chocolate is still warm sprinkle on the crushed peppermint. Enjoy!
Leftover Storage: Store leftover cookies in an airtight container for up to 7 days.
Freezer Option: Store unbaked cookie dough balls in a freezer bag for up to 3 months. When ready to bake follow recipe instructions for baking and topping.