Cookie Dough:
¼ cup Butter, softened
¼ cup Brown Sugar
2 Tablespoons Sugar
1 teaspoon Vanilla
1 Tablespoons Milk
½ cup Flour
¼ teaspoon Salt
½ cup Chocolate Chips

Chocolate Fillings:
1½ cups White Chocolate
1½ cups Semisweet or Milk Chocolate
3 Candy Canes, crushed|
Sea Salt (optional)


  1. In large mixing bowl, cream together butter and sugars for 4 minutes or until light and fluffy. Add vanilla and milk and stir to combine.
  2. Stir in flour and salt and mix just until combined. Stir in chocolate chips.
  3. Prepare mini muffin pans by placing liners into each slot. Press cookie dough into each cupcake liner.
  4. Double Boiler Method: Add about ½-1 cup of water to pot and bring to a rolling boil.Reduce to low and let it simmer gently. Place a heat-safe bowl on top of the pot so that the bottom of the bowl is not touching the water. Add the chocolate chips to the bowl and stir occasionally with a spatula until smooth and melted.
  5. Microwave Method: Microwave chocolate in small heatproof bowl on medium power (50%) for 30 seconds; stir until smooth. Microwave at additional 10- to 15-second intervals, stirring often until melted.
  6. Pour white chocolate over cookie dough. Place in refrigerator to chill for at least 5-10 minutes to let it set up. After it sets up, add a layer of melted semisweet chocolate. Top with crushed candy canes. Sprinkle with sea salt (optional).
  7. Let chill for at least 30 minutes to 1 hour