Averie Cooks

Cookies
-1 Preheat oven to 350F and line two baking sheets with Silpat liners or spray well with cooking spray; set aside.
-1 To the bowl of a stand mixer fitted with the paddle attachment or large bowl and handheld electric mixer, add the butter, sugars, and beat until fluffy; about 3 to 5 minutes. Stop and scrape down the sides of the bowl.
-1 Add the egg, vanilla extract, and beat until fluffy, about 2 minutes. Stop and scrape down the sides of the bowl; set aside.
-1 To a separate medium bowl, add the flour, cocoa powder, baking soda, salt, and whisk to combine.
-1 Add the dry ingredients to the wet in the large mixing bowl, and beat until just combined; don't overmix.
-1 Stir in the chocolate chips and peppermint chips* (See Notes) by hand.
-1 Using a small cookie scoop, make rounded teaspoon sized balls of dough.
-1 Place balls on prepared baking sheets spaced at least two inches apart, and if desired, add a few additional chocolate chips to the top of each dough ball.
-1 Bake for approximately 10 minutes, but start checking at 8 minutes because all ovens bake differently. Tip - For optimal results bake one sheet of cookies at time, on the center oven rack, and rotate baking sheet midway through baking to ensure even baking.
-1 Allow cookies to cool on baking sheet momentarily until they're firm enough to be transferred to a wire rack; they will firm up as they cool. Tip - So don't be afraid to pull them out of the oven if they don't appear to be fully set.
Filling
-1 To the bowl of a stand mixer fitted with the paddle attachment or large bowl and handheld electric mixer, add the cream cheese, butter, and beat until fluffy; about 3 to 5 minutes. Stop and scrape down the sides of the bowl.
-1 Gradually add the confectioners' sugar and beat to incorporate. Stop and scrape down the sides of the bowl.
-1 Add vanilla, salt, and beat to incorporate.
Assembly
-1 Pipe or spoon a ½-inch thick layer of filling on the underside of a cookie all the way to the edges.
-1 Place another cookie (the underside of it) on top, and lightly squeeze together to seal. Repeat until all cookies are gone.
-1 Roll the edges of the filling through crushed candy canes.** (See Notes) Allow to set for at least 30 minutes so they can adhered.
-1 To a small microwave-safe bowl, melt the white chocolate melting wafers as indicated on the packaging directions.*** (See Notes)
-1 Drizzle the melting white chocolate over the cookies using a small spoon. Alternatively you can place it inside a small baggie, snip the corner, and drizzle.
-1 See Notes**** below for storage options.