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1
For the dough: Beat together the butter and sugar until smooth.
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2
Stir in the 3/4 cup melted and cooled chocolate chips.
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3
Stir in the flour, baking soda and salt.
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4
OPTION 1: Cookie cutters
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5
Preheat the oven to 350 degrees.
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6
Form the dough into two 5 inch discs.
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7
Place a disc on a lightly floured work surface, sprinkle flour on top and use rolling pin to roll dough 1/4 inch thick.
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8
Use cookie cutters to cut into 1 1/2 inch circles or star shapes.
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9
Repeat with the second disc.
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10
After you roll out the second disc combine scraps from each and re-roll.
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11
Place 2 inches apart on parchment lined baking sheets.
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12
Bake for 15 minutes, switching the trays half way through if you are baking more than one tray at a time.
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13
Cool to room temperature.
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14
OPTION 2: Roll and cut dough
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15
Divide the dough in half.
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16
Place half on a piece of floured parchment paper.
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17
With your hands, gently shape into a 1 1/2 inch wide log.
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18
(You can put a little flour on your hands if needed.)
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19
Wrap the parchment paper around the log and gently roll the parchment paper and log together to make the log round.
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20
Repeat with the other log and a second piece of parchment paper.
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21
Refrigerate logs until hard, about 1 hour.
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22
(You want it hard enough so when you slice it your cookies stay round and don't get squished on one side.)
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23
Preheat the oven to 350 degrees.
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24
Slice the dough 1/4 inch thick.
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25
Place 2 inches apart on parchment lined baking sheets.
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26
Bake for 15 minutes, switching the trays half way through if you are baking more than one tray at a time.
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27
Cool to room temperature.
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28
Assemble the sandwiches: Once cookies have cooled, brush the undersides of each with the remaining melted chocolate.
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29
Place a peppermint square on top of half the cookies.
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30
Place a second cookie, melted chocolate side down on top making a sandwich.
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31
Let the chocolate harden, about 30 minutes.
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32
Store in an airtight container at room temperature.
