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Note there is an additional 3 hours (minimum) of inactive chill time.
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In a large bowl, or in the bowl of a stand mixer, cream together the butter and sugar until smooth. Add the egg and vanilla and mix until well combined. Add the baking powder, salt and flour and mix well.
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In a small microwave safe bowl, melt the semi-sweet chocolate. Microwave at 50% power for 30 second increments, stirring after each 30 seconds, until just about melted. Continue to stir the chocolate until it is fully melted, making sure not to overheat or it will seize. Divide the dough into two equal pieces, and add the melted chocolate to one half. Mix until the chocolate is completely incorporated into the dough.
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4
To the other half of the dough, add the chopped layered mint chocolates and the peppermint extract. Mix until well combined.
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Divide both the chocolate dough and the peppermint dough into two pieces each. Tightly wrap each of the 4 pieces of dough in plastic wrap and refrigerate for at least 1 hour, or until it is easy to handle.
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Roll out each piece of dough into a 9 by 6 inch rectangle between two pieces of wax paper. Peel off the top pieces of wax paper, and using the bottom piece of paper, invert one rectangle of peppermint dough on top of one rectangle of chocolate dough. Remove the top piece of wax paper, and use the bottom one to help roll up the two layers of dough, starting from the long side, and pinch the edges to seal. Repeat with the other two dough rectangles. Wrap each roll in plastic wrap and refrigerate for 2 hours, or overnight, until firm.
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7
Preheat the oven to 375 F. Unwrap the dough rolls and cut into 1/4 inch slices. Place the slices about 2 inches apart on un-greased cookie sheets. Bake for 8-10 minutes until the edges are firm. Remove from oven. Allow them to cool for 5 minutes on the cookie sheet and then transfer to wire racks to cool completely.
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8
Cookies will keep in a sealed container at room temperature for 7 days, or can be frozen for up to 3 months.
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Slightly adapted from Better Homes and Gardens.
