These cookies are an Australian supermarket classic. Second only in popularity to Tim Tams, they're probably most similar to Thin Mints, except that they have a layer of mint icing between the cookie and the chocolate coating. The cookies are crispy and dark with cocoa, the mint icing is sweet and fresh, and the chocolate is thin, snappy, and dark. These are the most delicious holiday cookie, and they're guaranteed to turn even the biggest Grinch into Buddy the Elf. —Sarah Coates
Cream together the butter and sugar until light and fluffy. Scrape down the bowl, add the egg and continue beating until the egg is incorporated and the mixture lightens in color.
Add the cocoa powder to the egg mixture and beat until there are no lumps. Finally, fold through the flour until it is all incorporated. The dough will be very soft.
Turn it out onto a piece of baking paper, roll it into a log about 1 1/2 inches thick, and wrap the dough. Place the log into the freezer to chill for at least 30 minutes. Preheat the oven to 350° F (180° C) and line two baking sheets with baking paper.
When the dough is finished chilling, take it out of the freezer and slice into pieces just under half an inch thick. You should get about 20 rounds.
Place the cookies onto the baking sheets, and bake for 10 minutes. Remove from the oven and let cool completely on the baking sheets.
To make the mint filling, simply stir together the powdered sugar, the peppermint extract, and 1 tablespoon water. The mixture should be very thick, like the texture of playdough. Add an extra 1/2 teaspoon of water if needed. Take a scant teaspoon of the mint filling and put it atop each cookie, using your fingers to pat and smooth it down to cover the top but stopping shy of the edge of the cookie.
To coat the cookies, melt the chocolates and the coconut oil together in the microwave in short bursts, stirring well between each until you have a smooth mixture.
Once the chocolate mixture has cooled slightly, dip each cookie in the chocolate, coating it completely. Set them on a rack over a piece of foil or parchment paper to drip and set. Once they're set, these should be stored in the fridge to keep the chocolate firm. They'll keep well for at least a week. They also freeze beautifully for up to a month in an airtight container, and they even taste great straight out of the freezer.
Sarah is the author and photographer behind The Sugar Hit, a blog solely devoted to the joys of eating. She is a typical 21st century creative type, totally obsessed with food, writing, design, photography and styling. She lives in Brisbane, Australia and regularly eats mountains of crudités in a misguided attempt to offset the staggering amounts of butter she consumes daily.