Step 1

In a large bowl or the bowl of stand mixer fitted with a paddle attachment, cream butter until creamy

Step 2

Add the granulated sugar and brown sugar and beat until creamy and fluffy

Step 3

Add in eggs, vanilla and peppermint extracts and beat on high until combine

Step 4

In a second mixing bowl, whisk together flour, cocoa powder, baking soda and salt

Step 5

With the mixer on slow, gradually add dry ingredients into the wet ingredients

Step 6

Add the chocolate chips on high speed, resulting in a thick, slightly sticky dough

Step 7

Cover dough tightly with aluminum foil or plastic wrap and chill for 3 - 4 hours, or overnight

Step 8

When ready to bake, preheat oven to 350°

Step 9

Remove dough from the refrigerator and allow to warm slightly to room temperature, 20 - 30 minutes

Step 10

Use a cookie scoop to scoop and roll balls of dough, about 1.5" in size

Step 11

Place on a baking sheet about 2" apart

Step 12

Bake for 8 - 9 minutes (cookies will be slightly puffy when they're done)

Step 13

Allow cookies to cool five minutes before dipping in the fudge

Step 14

Place dark chocolate morsels in a heat safe mixing bowl.

Step 15

Pour heavy cream into a small saucepan and heat over medium heat until hot and just barely boiling.

Step 16

Carefully remove heavy cream from the stove and pour over chocolate. Let sit for 3 - 4 minutes without stirring.

Step 17

Whisk together heavy cream and chocolate until silky and smooth.

Step 18

Add brandy or liqueur (if using) and whisk again until combined well.

Step 19

Use right away or refrigerate. Ganache will thicken as it cools to room temperature.

Step 20

Dip cooled cookies in fudge ganache

Step 21

Sprinkle crushed candy canes over the ganache

Step 22

Refrigerate for 5 - 10 minutes to help ganache set