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1
make the cookies Sift the flour into a bowl with the cocoa, baking soda, baking powder and salt.
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2
In another bowl, using an electric mixer, beat the butter with the sugar until creamy.
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3
Add the melted chocolate, egg and vanilla and beat until smooth.
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4
Beat in the dry ingredients until incorporated.
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5
Pat the dough into 4 disks, wrap in plastic and chill until firm, at least 20 minutes.
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6
make the cookies Preheat the oven to 375 and line 4 baking sheets with parchment paper.
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7
On a sheet of lightly floured parchment, roll out one disk of dough 1/4 inch thick.
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8
Using a 2 1/2- to 3-inch cookie cutter, stamp out as many cookies as possible; transfer to a baking sheet.
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9
Gather the scraps and roll out more cookies; if the dough gets too soft, refrigerate briefly.
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10
Chill the cut cookies for 5 minutes.
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11
Repeat with the remaining 3 disks of dough.
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12
make the cookies Working in batches, bake the cookies in the middle and lower thirds of the oven for about 12 minutes, until puffed; shift the pans halfway through baking.
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13
Transfer to racks to cool.
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14
make the filling and glaze In a bowl, using an electric mixer, beat the butter, marshmallow creme and confectioners sugar until fluffy.
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15
Beat in the peppermint extract.
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16
make the filling and glaze Pipe the peppermint filling onto the underside of half of the cookies.
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17
Top with the remaining cookies, pressing to spread the filling to the edges.
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18
Refrigerate the cookies for 20 minutes, or until the filling is set.
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19
make the filling and glaze Put the bittersweet and white chocolates in 2 separate microwave-safe bowls.
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20
Microwave at high power in 30-second bursts until melted.
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21
Stir 1/4 teaspoon of the oil into each.
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22
make the filling and glaze Drizzle the melted chocolate over the cookies or dip them in the bittersweet chocolate or white chocolate (or both); return the cookies to a sheet of parchment paper and refrigerate until set, about 20 minutes.
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23
Serve.
