Prep: Preheat oven to 325 degrees and add baking racks to two center racks. Line two baking sheets with parchment paper.
Make Dough: In a medium sized bowl, add flour and salt and mix well. In alarge bowl, add softened butter and sugar. n a small bowl. With an electric hand mixer, beat butter and granulated sugar on high until light and fluffy, 4 minutes. Add egg and vanilla and beat until well combined.
Slowly add flour mixture and mix with a wooden spoon or a spatula until all of the flour is combined.
On parchment lined paper, create small oval doughs and line on parchment paper, leaving a little room for spreading.
Bake until cookies are light golden at edges, about 15 minutes, rotating sheets halfway through. Transfer immediately to wire racks and let cool.
Melt chocolate in a double boiler by adding chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted about 2 minutes. Remove bowl from pan and set aside. In another medium bowl, whisk together confectioners’ sugar, peppermint extract, and 3- 4 teaspoons water.
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Take two cooled cookies. With a small spatula or table knife, spread chocolate on flat side of one cookie and then the mint glaze on the other half. Sandwich cookie halves together.
Enjoy! Store in an airtight container in fridge for up to a week or on counter for up to 3 days.
If you don’t have unsalted butter, you can use salted butter, just reduce the salt in the dough.
To prevent from sticking on your hands while you shape the cookie dough, clean your hands often.
Save your extra chocolate and serve on the side for dipping!
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