Peppermint Chocolate Cookies without Eggs

Preheat oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
1 ½ cups all-purpose flour , ⅔ cup unsweetened cocoa powder, ¼ teaspoon salt, 1 teaspoon baking powder
In a medium sized bowl combine flour, cocoa powder, baking powder, and salt. Whisk together and set aside.
In a stand mixer or large bowl, combine softened butter, brown sugar, and white granulated sugar. Cream together on low speed until light and fluffy. This will take about 1-2 minutes.
10 tablespoons unsalted butter , ¼ cup brown sugar, ½ cup white granulated sugar
Pour in milk and peppermint extract. Mix together on low speed until combined.
4 ounces whole milk , ¼ teaspoon pure peppermint extract
Pour in dry ingredients and mix on low speed until just combined. Don't overmix your batter at this point to avoid dense cookies.
Pour in chocolate chips and mix together with a silicone spatula.
1 cup semi-sweet chocolate chips
Scoop the dough into 16 balls and place them on the baking sheets 2 inches apart.
Bake for 10-12 minutes. Sprinkle with crushed peppermint pieces once removed from the oven. Allow to cool on the baking sheet for about 4 minutes then transfer to a cooling rack.
1 candy cane
Once cooled, follow instructions for melting on the white chocolate melts. Then drizzle or dip the cookies. Sprinkle on crushed peppermint.