Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1/2 cup cocoa powder

  3. 1 teaspoon baking powder

  4. 1 teaspoon baking soda

  5. 1 teaspoon salt

  6. 1/2 cup (1 stick) butter

  7. 1 cup brown sugar, packed

  8. 1 large egg

  9. 1 teaspoon pure vanilla extract

  10. 1/2 teaspoon peppermint extract

  11. 1 cup buttermilk Filling:

  12. 1/2 cup (1 stick) butter, softened

  13. 1 (7 1/2-ounce) jar marshmallow fluff

  14. 2 teaspoons vanilla extract

  15. 1 1/4 cups powdered sugar

  16. 1 cup crushed peppermint candies (about 50 peppermint discs)

Instructions Jump to Ingredients ↑

  1. For Cookies: Preheat oven to 350°F (175°C). In medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt; set aside. In large bowl, cream butter and brown sugar with electric mixer until light and fluffy. Add egg and extracts; mix well. Slowly add flour mixture and buttermilk, alternating, beginning and ending with flour mixture. Cover dough and chill at least 30 minutes. Drop dough by rounded tablespoons onto parchment-lined baking sheet, placing cookies 2 inches apart. Bake cookies 9 to 12 minutes, or until firm. Cool cookies on pan 3 to 5 minutes or until set, then transfer to wire rack to cool completely. For Filling: In large bowl, cream together butter, fluff, and vanilla extract until light and fluffy. Add powdered sugar slowly; mix well. Spread flat side of half the cookies with heaping tablespoon of filling; top with second cookie to create sandwich. Roll edges in crushed peppermint candies; chill cookies to set filling. Store unfilled cookies and filling in airtight containers in refrigerator for up to 1 week, and filled cookies for up to 3 days. Bring cookies to room temperature before serving.


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