Make the Cookies

In a small bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.

In a large bowl, beat butter and sugar until fluffy and creamy.

Add egg and beat until smooth.

Add vanilla and peppermint extracts and beat until smooth.

Gradually add flour mixture, beating well after each addition.

Divide dough in half, roll each into disk wrap with plastic wrap in chill in refrigerator for at least 3 hours.

Preheat oven to 375 degrees. Prepare baking sheets with silicone mat or parchment paper.

Remove 1 disk from refrigerator and roll out between 2 sheets of parchment paper to ⅛ inch thickness.

Remove top layer of parchment paper and cut with round cookie cutter. 

Place cookies on baking sheet.

Bake for 8-10 minutes.

Transfer to a wire rack and cool completely.

Coating

Add chocolate chips, oil and peppermint extract to a microwave safe bowl. 

Heat in microwave for 1 minute, stir chocolate.

Continue heating in 20 second intervals until chocolate has only a few pieces left.

Stir until chocolate is completely melted.

If chocolate is not thin enough to dip cookies, add 1-2 drops of oil and stir until smooth.

Dipping Cookies

Add parchment paper under cooling rack.

Dip cookies in chocolate letting excess drip off.

Place cookie on rack and let harden.