These soft, chewy chocolate cookies are topped with a peppermint glaze and candy cane crumbles.
These cookies freeze very well. Roll the dough in sugar, place them on a small cookie sheet and pop them in the freezer until frozen all the way through. Transfer the frozen dough balls to a large ziploc bag and store in the freezer until you're ready to bake them.
Recipe adapted from "Grammy's Chocolate Cookies", published in Martha Stewart Living, February 2000