Scrape the chocolate cream from the cookies into a medium bowl (reserve the cookies). Add 3/4 cup butter, 6 ounces cream cheese, egg, 1/4 teaspoon extract, and salt; beat until creamed and fluffy. Gradually mix in 1 1/2 cups powdered sugar, cocoa, and flour; mix until combined. Place in the fridge to chill for 1 hour.
Place the reserved chocolate cookies in a large zip locked bag, crush into fine crumbs with a rolling pin; transfer crumbs to a shallow container. Melt remaining 1 tablespoon butter, pour over crumbs; stir until combined.
Preheat oven to 325 degrees. Shape chilled dough into tablespoon sized balls; roll in cookie crumbs until coated. Place balls 2 inches apart on un-greased cookie sheets, slightly press down the cookies with the back side of a measuring cup. Bake 12-15 minutes, cool on racks to room temperature.
Meanwhile, beat remaining 2 ounces cream cheese, 1/8 teaspoon peppermint extract and remaining 1/2 cup powdered sugar, drizzle in a little bit of whipping cream and beat until smooth. Add remaining whipping cream and beat until stiff peaks form (if needed add more powdered sugar for sweetness). Transfer to a piping bag fitted with a large star tip.
To serve cookies, pipe peppermint cream over the top and sprinkle with crushed candies. These are best served chilled!