In a medium size bowl, whisk the dry ingredients together. In a large mixing bowl, beat the butter, sugars, and vanilla until light and fluffy. Add the flour mixture in 1/3 increments until completely blended. Stir in the mini chocolate chips.

Cover a large plate or platter in parchment or wax paper. Scoop 1 teaspoon of batter from the bowl and form into a ball and place on the paper. Continue the process until you’ve used up the batter. You can make larger balls if you like, but these are sweet so I suggest using a teaspoon of batter per ball. Put the balls in the freezer for 30 minutes.

Put the candy canes in a quart size plastic bag and close it tight. Place the bag on a wooden or plastic cutting board and smash them with a rolling pin until they are in small crumbles. Pour into a shallow bowl or a plate.

Put the chocolate chunks in a medium size microwave safe bowl and heat for 2 minutes. Stir, and heat for 1 minute. Continue stirring and heating for 1 minute increments until the chocolate is completely melted.

Remove the balls from the freezer and use a spoon to dip them and cover in the chocolate. Use the spoon to roll them in the peppermint candy pieces and return to the platter they were on. Continue until they are all covered in the chocolate and peppermint.