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- 2 cups flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) butter
- 1 cup brown sugar, packed
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup buttermilk
- 1/2 cup (1 stick) butter, softened
- 1 7 1/2 ounce jar marshmallow fluff
- 2 teaspoons vanilla extract
- 1 1/4 cups powdered sugar
- 1 cup crushed peppermint candies (about 50 peppermint disks)
1. Preheat oven to 350 degrees F. In medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt; set aside.
2. In large bowl, cream butter and brown sugar with an 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.
3. Drop dough by rounded tablespoons onto a parchment-lined baking sheet, placing cookies 2 inches apart. Bake cookies 9 to 12 minutes, or until firm. Cool cookies on pan for 3 to 5 minutes or until set, then transfer to wire rack to cool completely.Filling::
4. In a 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 a heaping tablespoon of filling; top with a second cookie to create a sandwich. Chill cookies to set filling; roll edges in crushed peppermint candies.
5. 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.