1 c flour
1/2 c unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
4 oz unsweetened chocolate, chopped
1 c unsalted butter
1 1/2 c sugar
1 tsp pure vanilla extract
1 c red and white sprinkles
In medium bowl, whisk together flour, cocoa, baking soda, adn salt; set aside. In a medium saucepan, melt together chocolate and butter over medium heat, stirring occasionally. Let stand until cool, about 20 minutes. Stir in sugar and extract until combined. Stir in eggs until combined well. Add flour mixture andn stir until a soft dough forms. Roll cookies into 3/4 inch balls. Dip tops in sprinkles and place, coated side up, 1 inch apart on prepared sheet. Bake at 325 until set but not firm to the touch, 10-13 minutes. Cool on rack completely.
Meanwhile, prepare Peppermint marshmallow.
Transfer half to a large decorating bag fitted with a 1/2 inch plain tip or coupler. Pipe mounds, about 1/2 inch high, on flat side of half of the cookies. Top with remaining cookies, making sandwiches.
1 packet unflavored gelatin
1/3 c cold water
1 c sugar
2 oz peppermint candies, very finely crushed (1/3 c)
Red liquid food coloring
In a large mixer bowl, sprinkle gelatin over cold water and let stand until softened, about five minutes.
Meanwhile, in a small saucepan, combine sugar and 1/4 c water. Stir over medium-high heat until sugar dissolves. Brush down sugar crystals on sides of pan. Place a candy thermometer into mixture. Boil (do not stir) until syrup registers 238F (soft ball stage), about 10 minutes, Pour into gelatin.
Beat galatin mixture until slightly cooled, about 5 minutes. Increase speed and beat to soft peeks, about 12 minutes. Stir in candy until combined. Tint with food coloring. Use immediately.