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1
Cookies:.
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Heat oven to 325 and place rack in center.
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3
Line one baking sheet with parchment paper.
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4
In a medium bowl, whisk together flour, cocoa, baking soda and salt; set aside.
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5
In a medium saucepan, melt together chocolate and butter over medium heat, stirring occasionally.
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Let stand until cool, about 20 minutes.
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Stir in sugar and extract until combined well.
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Stir in eggs until combined well.
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Add flour mixture and stir until a soft dough forms.
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Roll cookies into 3-4-inch balls.
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Dip tops in nonpareils and place, coated side up, 1-inch apart on prepared sheet.
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Bake until set but not firm to the touch, 10-13 minutes.
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13
Using a metal spatula, transfer cookies to a wire rack and let cool completely.
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14
Meanwhile, prepare Peppermint Marshmallow.
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15
Transfer half to a large decorating bag fitted with a 1/2-inch plain tip or coupler.
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16
Pipe mounds, about 1/2-inch high, on flat side of half of the cookies.
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Top with remaining cookies, making sandwiches.
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18
Peppermint Marshmallow:.
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19
In a large mixer bowl, sprinkle gelatin over cold water and let stand until softened, about 5 minutes.
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20
Meanwhile, in a small saucepan, combine sugar and 1/4 cup water.
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Stir over medium-high heat until sugar dissolves.
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22
Using a pastry brush dipped in water, brush down sugar crystals on sides of pan.
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23
Place a candy thermometer into mixture.
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24
Boil (do not stir) until syrup registers 238 (soft ball stage), about 10 minutes.
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25
Pour into gelatin.
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Using the whisk attachment, beat gelatin mixture on medium-low speed until slightly cooled, about 5 minutes.
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Increase speed to medium-high and beat to soft peaks, about 12 minutes.
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Stir in candy until combined.
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29
Tint with food coloring (if using).
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30
Use immediately.
