Easy Double-Chocolate Peppermint Cookies

Let's Cook

1. Step 1.

   Heat oven to 350°F. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.

2. Step 2.

   In a small microwave-safe bowl, melt ½ cup chocolate chips in the microwave in 30-second intervals, stirring between each until melted and smooth. Using an electric mixer, beat butter and sugar in a large bowl on medium-high speed until light and fluffy, about 3 minutes. Beat in eggs, one at a time. Reduce speed to low and gradually add melted chocolate, then flour mixture, mixing until just incorporated. Fold in ¾ cup of the remaining chocolate chips.

3. Step 3.

   Drop rounded teaspoonfuls of dough onto the prepared sheets, spacing them 2 inches apart. Bake, rotating the positions of the baking sheets halfway through, until cookies are puffed and set, 8 to 10 minutes. Let cool on baking sheets for 2 minutes, then transfer to a cooling rack to cool completely.

4. Step 4.

   While cookies cool, in a medium microwave-safe bowl, microwave heavy cream until simmering, about 30 seconds. Add remaining ¾ cup chocolate chips to cream and let sit for 1 minute. Stir until chocolate is melted and mixture is smooth. Spread about ½ teaspoon chocolate mixture on top of each cookie; top with crushed candy canes. Refrigerate until set, about 20 minutes.