1. Preheat your oven to 350°F and line cookie sheets with parchment paper.

2. In a bowl, cream together the softened butter, brown sugar, and white sugar until smooth and creamy. Then, stir in the melted chocolate, vanilla, and egg until well combined.

3. In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips, reserving a few extra to dot on top of the cookies.

4. Scoop the dough onto the prepared cookie sheets, portioning about 1 tablespoon of dough per cookie. Dot the tops of the cookies with a few extra chocolate chips, if desired. Bake the cookies for 8–10 minutes, then allow them to cool completely on a wire rack.

5. In a bowl, beat the softened butter until it’s light and creamy. Gradually add the powdered sugar, peppermint extract, and a tablespoon or two of cream or milk, mixing until the frosting is smooth and spreadable. If desired, add a few drops of red food coloring to give the frosting a festive pink hue. Fold in the crushed candy canes, reserving a bit to sprinkle on top.

6. Spread or pipe the peppermint frosting onto the bottom of one cookie, then top it with another cookie to create a sandwich. Repeat this process with the remaining cookies. Sprinkle the tops of the assembled cookies with the reserved crushed candy canes for a beautiful, festive touch.