Directions

1. In a large bowl, whisk flour, cocoa, baking powder and salt together until well-combined. With a hand or stand mixer, beat sugar and butter until light and fluffy. Add egg and vanilla, beating again until smooth.
2. Add dry ingredients gradually, mixing on low until a dough forms. Wrap in plastic and refrigerate for 3 hours or overnight.
3. Meanwhile, make filling by beating together frosting with mint extract and food coloring. Set aside.
4. Preheat oven to 350°F. On a lightly floured surface, roll dough 1/8-inch-thick. With a 2-inch round cutter, cut 36 cookies. Place cookies 1 inch apart on a parchment-lined baking sheet. Bake 8-10 minutes. Transfer cookies to a wire rack to cool completely before assembling.
5. Place 1 tablespoon of filling on one cookie and top with a second cookie, pressing so filling reaches the edges.