Using a standing mixer, cream the butter and sugar until light and fluffy Beat in the egg, vanilla, and peppermint extract until combined and smooth. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually mix the dry ingredients into the wet until a soft dough forms. Using two silicone baking mats, roll the dough out to ½” thick. Place into the fridge for 1 hour. Preheat oven to 350 degrees and line two cookie sheets with parchment paper or silicone baking mats.

Using a 2-inch round cookie cutter, cut out 24-round cookies. Place the cookie rounds onto the cookie sheets and bake in the oven for 10-12 minutes or until they are firm around the edges but soft in the center. Allow cooling while you make the chocolate coating. Using a small pot, bring the heavy cream to a simmer. Pour the hot heavy cream over the chocolate chips in a medium bowl. Allow sitting for 1 minute before whisking until smooth. Whisk in the peppermint extract.

Using a fork, easy to lift the cookie out of the chocolate, dip 1 cookie at a time, and lightly tap the side of

the bowl to remove excess chocolate and the coating is smooth. Place the freshly dipped cookie onto a cookie sheet lined with a silicone baking mat. Continue to dip the remaining cookies. Once all cookies have been dipped, scoop the rest of the chocolate into the disposable piping bag and cut the tip off the piping bag and drizzle over the chocolate-coated cookies. Allow the chocolate to fully harden before enjoying