Make the Cookies

1. In a large bowl beat the butter for 1 minute on medium speed until completely smooth and creamy.
2. Add the granulated sugar and beat on medium high speed until fluffy and light in color.
3. Beat in the egg, vanilla extract, and peppermint extract on high speed.
4. Sift the flour and cocoa powder together in a medium bowl.
5. Whisk in the baking powder and salt until combined.
6. On low speed, slowly mix into the wet ingredients until combined.
7. Divide the dough into 2 equal parts.
8. Roll each portion out onto a piece of parchment to about 1/4″ thickness.
9. Stack the pieces with parchment paper between, onto a baking sheet and refrigerate for at least 1 hour.
10. Once chilled, preheat oven to 350°F.
11. Remove one of the dough pieces from the refrigerator and using a 2-inch round cookie cutter, cut in circles.
12. Transfer the cut cookie dough to the prepared baking sheet.
13. Bake for 8 minutes– the cookies will still appear soft.
14. Once the cookies are cool, begin the topping:

Topping

1. Melt the chopped chocolate and oil together in a double boiler.
2. Once melted, stir in the peppermint extract.
3. Dip each cooled cookie completely into the chocolate and use a fork to lift out.