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1
Whisk together the flour, cocoa, baking soda, and salt in a medium bowl.
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2
In your mixer bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract, mixing until smooth and blended. Slowly mix in the flour mixture until the dough is just mixed and smooth. Cover the bowl and place in the fridge to chill for about 20 minutes.
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3
Preheat the oven to 325u00b0F and line 3 baking sheets with parchment paper. Scoop out equal scoops of dough onto your cookie sheets, pressing them down with your palm to about 1/4 inch thick.
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4
Bake for 15-17 minutes, until the cookies are firm and no longer shiny. Let cool on the cookie sheet for 5 minutes and then remove to a cooling rack to cool completely.
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5
When the cookies are cool, make the filling. In a large mixing bowl, beat the butter, sugar, vanilla and peppermint until smooth and thick. Turn half of the cookies bottom side up and scoop a large dollop of filling into the center of each. Carefully place another cookie, bottom side down, on top of the filling and press down gently to spread the filling into an even layer.
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6
Place the filled cookies back onto a baking sheet and place in the fridge while you prepare the glaze. In a small bowl, stir together the chocolate chips and oil and microwave for 30 seconds. Stir well to melt the chocolate chips, and - if you need to - microwave again for another 15 seconds, stirring until smooth.
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7
Take the cookies out of the fridge and spoon a dollop of chocolate on top of each sandwich, smoothing out with the back of the spoon. Return the tray to the fridge to chill for about 2 hours. Store the cookies in the fridge in a Tupperware container, separated by wax paper, for several days, or freeze for later!
