Preheat your oven to 350° when you are ready to start baking.

In a large bowl, whisk together your butter and sugar until creamy.

Add in your egg, vanilla extract, and peppermint extract.

In a separate large bowl sift together your flour, and cocoa powder. Stir together.

Slowly incorporate your flour and cocoa powder mixture to your wet ingredients while mixing.

Once everything is mixed, add in your baking powder and salt.

On a flat surface place, a large sheet of parchment paper.

Divide half of your cookie dough to the parchment paper. By only using half of your dough, you’ll be able to fit it all on your parchment paper.

Place another piece of parchment paper on top of the dough and roll it out until 1/4 inch thin.

Repeat steps 6 - 8.

Refrigerate your dough for at least two hours. Continue to keep them in between the parchment paper.

After they have cooled in the fridge, remove one at a time and use a 1 3/4 - 2-inch round cookie cutter. Transfer your cookie dough to a cookie sheet. Since your cookies are so small, and they don’t expand much in the oven, you can place as many on your cookie sheet as you’d like. Give each cookie just a little bit of room to expand.

With your oven preheated to 350°F, bake for eight minutes or until fully cooked.

Remove from the oven, and transfer to a cooling rack. Allow them to fully cool.

Once your cookies have cooled, add to a medium size microwave safe bowl your chocolate chips. Microwave your chips at 30 second intervals until fully melted, stirring between each 30 seconds.

Add to your melted chocolate chips, your peppermint oil, and vegetable oil.

Dip your cookies and fully submerge them in your melted chocolate. Transfer them to a clean piece of parchment paper.