How to make it

  • Sift the flour , cocoa powder, baking soda, and salt into a med. bowl and set aside
  • In a large bowl, using an electric mixer on low speed, beat the butter and sugar until blended and lightened in color, about 2 min.
  • Stop the mixer and scrape the sides of the bowl as needed during mixing.
  • Add the egg and vanilla and mix until blended, about 1 minute.
  • Add the flour mixture and mix well.
  • Refrigerate for about 20 min.( I did it for 10 and it was fine)
  • Preheat oven to 325*.
  • Roll heaping tbsp (3 level tbsp each) of dough between the palms of your hands into smooth 1 1/2 inch balls, and place them 3 1/2 inches apart on baking sheets. Flatten down the cookies with your hand to 2 1/2 to 3 inch rounds. The measurements are for those who like to have them. I just go for it!
  • Bake the cookies for about 15 min.
  • Transfer to a wire rack and cool.
  • For the Chocolate coating:
  • Put the chocolates and the oil in a heatproof container or the top of a double boiler, and place it over, but not touching, a saucepan of barely simmering water.
  • Stir until the chocolate is melted and smooth.
  • Remove from the water and let the chocolate coating cool and thicken slightly.
  • Spoon the chocolate coating over the top half of the cookies, using 1 tbsp per cookie.
  • Use the back of the spoon to spread evenly and coat them completely.
  • Let the cookies set at room temperature until set.
  • Make the filling:
  • In a large bowl, beat the butter, powdered sugar, vanill and peppermint extract until smoothly blended, about 1 min.
  • The filling will be quite thick.
  • Turn the plain cookies bottom side up.
  • Spread on a well rounded tbsp of filling in the center of each, carefully place the bottom of a chocolate coated cookie on the frosting, and gently press the cookie to spread the filling into an even layer.
  • Wrap each cookie in plastic wrap and refrigerate for at least 2 hours(if you can wait that long).
  • Serve cold.
  • The wrapped cookies can last up to 4 days stored in the refrigerator.
  • You can omit the peppermint filling and serve them with just the chocolate coating on them.
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Reviews & Comments 7

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    " It was excellent "
    jett2whit ate it and said...
    ah yes! another good one
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  • jeffsgirl 12 years ago
    I have this cook book. Don't you just love it?
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  • wynnebaer 12 years ago
    Love this...Gotta try them...Thanks...:)
    Was this review helpful? Yes Flag
    " It was excellent "
    mumtazcatering ate it and said...
    what more can i say,GF Oh!!!i so wish that you were my neighbour right now,then i would be eating them,instead of drooling all over the computer!!!l.o.l..........:}
    Was this review helpful? Yes Flag
    " It was excellent "
    krumkake ate it and said...
    Now THAT is a rich, dark chocolate cookie, WITH or WITHOUT peppermint filling!!! Now you're gonna make me buy that Big Fat Cookie cookbook, aren't you?!? You are BAD for my addiction control! I gotta make this cookie soon - maybe some WITH the filling, and some just decadently chocolate...mmmmmmmm! What's next, michellem???
    Was this review helpful? Yes Flag
    " It was excellent "
    greekgirrrl ate it and said...
    I love you!! I doIdoIdo!!! It figures, I started my diet today!! Thank God I don't have the ingredients for the peppermint filling. LOL
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    " It was excellent "
    greekgirrrl ate it and said... favorite candy in cookie form!!!??? You are a GENIUS!! TY so much.
    Was this review helpful? Yes Flag

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