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Serve up these adorably festive treats at your next holiday gathering! The peppermint cream cheese filling adds a wonderful tangy bite to the rich chocolate cookies.
Preheat oven to 350°F.
In a medium sauce pan, melt chocolate chips, butter and sugar over low heat. Stir frequently until smooth then remove from heat.
Place chocolate mixture into a mixing bowl and blend in eggs and vanilla. In a separate bowl, combine flour, salt, cocoa powder and baking powder. Slowly add dry ingredient mixture to the mixing bowl, stirring as you go. Form dough into 1-inch balls and place on a greased cookie sheet leaving about an inch between each cookie. Dough will be very sticky so it is best to work with damp hands. Bake for 8-10 minutes.
For the filling, whip cream cheese with a hand mixer in a medium mixing bowl. Incorporate vanilla extract and peppermint extract. Slowly add powdered sugar while continuing to mix until smooth.
Place candy canes into a plasic bag and crush into small pieces using a rolling pin or the bottom of a cup. Gently fold candy cane pieces into the cream cheese mixture.
When cookies are cool, place 1-2 teaspoons of filling between the flat side of two cookies. Press together until filling reaches the edge of the cookies.