Peppermint-Fudge Sandwich Cookies

Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, vanilla extract, and peppermint extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips.

Drop rounded tablespoonfuls of dough onto a baking sheet lined with parchment paper. Flatten each cookie slightly with the back of a spoon.

Bake for 8-10 minutes, or until the edges are set. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

In a microwave-safe bowl, melt the white chocolate chips and heavy cream together in 30-second intervals, stirring until smooth. Spread a spoonful of the white chocolate mixture onto the bottom of one cookie, then sandwich it with another cookie. Repeat with the remaining cookies.

Sprinkle crushed candy canes on top of each sandwich cookie. Allow the cookies to set for 1 hour before serving.