• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper
• Combine all cookie ingredients in a mixing bowl. You can mix with a spatula, use a hand mixer, or a stand mixer.
• If the dough seems too loose, chill it in the fridge for 30 minutes to stiffen up
• Using a cookie dough scoop, drop your cookie dough balls onto the baking sheet.
• Bake for 10-12 minutes. They will be soft but they will stiffen while they cool.
• Let them cool in the fridge or freezer to get them stiff enough to dip in the chocolate ganache. 30 minutes to an hour.

For the ganache

• Heat the heavy cream either in the microwave or on the stove until boiling.
• Stir in the chocolate chips once boiling until combined
• Let cool in the fridge so it thickens and cools.

Assembly

• Once the cookies and ganache are cooled, dip the cookies into the chocolate ganache and sprinkle with crushed candy canes.