Cream 1 cup of softened unsalted butter with ½ cup of granulated sugar and ½ cup of brown sugar in a large bowl until light and fluffy (about 3 minutes). Mix in 2 eggs and 1 teaspoon of vanilla extract.

Sift together 2 cups of all-purpose flour, ¾ cup of cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of salt, then gradually incorporate dry into wet ingredients.

Chill the dough in the refrigerator for 30 minutes.

Preheat oven to 350°F (175°C) and line baking sheet with parchment paper.

Scoop 1.5-inch balls of dough onto the sheet, spaced 2 inches apart.

Bake for 8-10 minutes until edges are set; cool completely on a wire rack.

In a medium bowl, beat ½ cup of softened unsalted butter until smooth. Gradually add 2 cups of sifted powdered sugar and 1 teaspoon of peppermint extract, mixing until fluffy.

Add a few drops of red or pink gel food coloring and fold in ½ cup of crushed candy canes.

Spread or pipe filling onto half of the cooled cookies, top with another cookie to create a sandwich.

Optionally, roll the edges of the filled cookies in additional crushed candy canes.

Serve immediately, or refrigerate for firmer filling; store leftovers in an airtight container for up to 5 days or freeze for later enjoyment.