Metamorphic Cookery

Instructions:

1. Prepare two lined baking sheets and cut two sheets of parchment paper about 12 inches.
2. In a medium bowl, mix flour, cocoa powder, baking powder, and salt together. Set aside.
3. In a large bowl, cream butter with sugar until light and fluffy. Add in egg and peppermint extract then mix until combined.
4. Add the dry mixture in with the wet. Mix until well combined with no dry flour pockets left.
5. Roll the dough out between the two parchment paper about 1/4 inch thick. Place in the fridge for at least 30 minutes.
6. Preheat oven to 350F. Cut out the chilled cookie dough with a cutter in any shape as you desire. Re-roll scraps until dough formed and repeat. I used a 4-inch cutter and cut out 12 pieces.
7. Divided the cutout pieces into half. Place first half onto a baking sheet 2 inches apart. With the other half use a mini cookie cutter to cut a shape in the middle. Put the pieces on the second baking sheet. Bake at 350F for 9 minutes. (Adjust bake time with smaller and bigger cookies.)
8. While cookies are cooling, smash the candy cane into very tiny pieces. Put the dark chocolate chips in a medium bowl and melt the chips in the microwave. Do it in a 10 seconds interval and make sure not to burn the chocolate chips. Set aside and let cool once done.
9. Flip a cookie piece (bottom up) with no opening in the middle then generously spread the melted chocolate on it. Place a cookie piece with cutting in middle on top. Sprankle the crashed candy cane in the middle where the design is. Repeat with the remaining pieces.