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1
Cream together the butter and sugar until the mixture is light and fluffy. Scrape down the bowl, add the egg, and continue beating until the egg is incorporated and the mixture lightens in color. Add the cocoa powder to the egg mixture and beat until there are no lumps. Finally, fold in the flour until it is all incorporated. You should expect the dough to be very soft.
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2
Turn it out onto a piece of baking paper, roll it into a log about 1 1/2 inches thick, and wrap the dough. Place the log into the freezer to chill for at least 30 minutes. Preheat the oven to 350u00b0 F (180u00b0 C) and line two baking sheets with baking paper.
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3
When the dough is finished chilling, take it out of the freezer and slice it into 1/2-inch pieces; you should get about 20 rounds. Place the cookies onto the baking sheets and bake for 10 minutes. Remove the cookies from the oven and leave them to cool completely on the baking sheets.
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4
To make the mint filling, simply stir together the powdered sugar, the peppermint extract, and 1 tablespoon of water. The mixture should be very thick, like the texture of playdough. Take a scant teaspoon of the mint filling and use it to top each cookie, patting and smoothing it with your fingers so that it covers the top but stops shy of the edge of the cookie.
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5
To coat the cookies, melt the chocolates and the coconut (or vegetable) oil together in the microwave in short bursts, stirring well between each until you have a smooth mixture. Once the chocolate mixture has cooled slightly, dip each cookie in the chocolate, coating it completely.
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6
Set the coated cookies on a rack over a piece of foil or parchment paper to drip and set. Once they're set, these should be stored in the fridge, where they'll keep well for at least a week. They also freeze beautifully for up to a month in an airtight container, and they even taste great straight out of the freezer.
