Double Chocolate Peppermint Sandwich Cookies

Cookies

1. Preheat oven to 350F and line two baking sheets with Silpat liners or spray well with cooking spray; set aside.
2. 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.
3. Add the egg, vanilla extract, and beat until fluffy, about 2 minutes. Stop and scrape down the sides of the bowl; set aside.
4. To a separate medium bowl, add the flour, cocoa powder, baking soda, salt, and whisk to combine.
5. Add the dry ingredients to the wet in the large mixing bowl, and beat until just combined; don't overmix.
6. Stir in the chocolate chips and peppermint chips* (See Notes) by hand.
7. Using a small cookie scoop, make rounded teaspoon sized balls of dough.
8. 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.
9. 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.
10. 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.
2. Gradually add the confectioners' sugar and beat to incorporate. Stop and scrape down the sides of the bowl.
3. 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.
2. Place another cookie (the underside of it) on top, and lightly squeeze together to seal. Repeat until all cookies are gone.
3. Roll the edges of the filling through crushed candy canes.** (See Notes) Allow to set for at least 30 minutes so they can adhered.
4. To a small microwave-safe bowl, melt the white chocolate melting wafers as indicated on the packaging directions.*** (See Notes)
5. 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.
6. See Notes**** below for storage options.