1. To make the Chocolate Cookies: In a large bowl, with a hand mixer, cream together 1/2 cup softened butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar. Beat that for a few minutes until light and fluffy. Add in 1 large egg, 1 tsp. vanilla extract and 1 tsp. peppermint extract. Beat until combined.

2. In a separate bowl, whisk together the dry ingredients; 1 cup all purpose flour, 2/3 cup unsweetened cocoa powder, 1 tsp. baking soda, and a pinch of salt.

3. To the wet ingredients, slowly add in the dry ingredients with the mixer on. Switch over to a spatula and fold in 1 cup mini chocolate chips.

4. Scoop out 24 cookies onto a lined baking pan, roll out into a ball and bake at 350 degrees for 10-11 minutes. About halfway through the baking, bang the pan on the counter to create crinkles in the cookies. Once done baking, let the cookies completely cool.

5. To make the Frosting: In a small bowl, with a hand mixer beat together 1/2 cup softened butter, 2 + 1/4 cups powdered sugar, 2 Tbsp. heavy whipping cream, and 1/2 tsp. peppermint extract. Beat that until smooth and creamy, about 2-3 minutes.

6. Frost the cooled cookies with the back of a spoon, and top with crushed candy canes.

7. Enjoy!