1. In a mixer, beat the butter on medium speed for about 1 minute until smooth and creamy. Add the sugar and beat again on medium high until light and fluffy. Now add the egg, vanilla extract and peppermint extract. Beat again on high until all combined. Scrape the sides down as needed.

2. In a separate bowl, combine the flour and cocoa powder. You can use a sifter to combine the cocoa and flour or I use a whisk and stir together. Add the salt and baking powder, whisk all together.

3. Add the flour mixture to the wet mixture a little at a time. Mix well after each addition. Dough will be pretty thick.

4. Separate the dough into two portions. Roll each portion out to about 1/4 inch thickness onto parchment paper or foil. Cover and chill for at least 1 hour or up to 2 days.

5. Once the dough is done chilling, preheat the oven to 350 degrees. Line a baking sheet with a silicone mat or parchment paper.

6. Remove the rolled dough from the fridge and using a 2 or 2.5 inch circle cookie cutter, cut circles out of your dough and place on the baking sheet. Continue until you have used all your dough.

7. Bake for 8-9 minutes. Cookies will be soft, cool for about 10 minutes then transfer to a wire cooling rack.

TOPPING:

1. Once the cookies are completely cooled, begin melting the topping. Using a double boiler, melt the chocolate and oil together until smooth. Stir in the peppermint extract.

2. Dip either the top of the cookie or the entire cookie into the chocolate and coat. Using a fork, remove the cookie and tap off the excess.

3. Place onto a silicone mat or parchment lined baking sheet then place in the refrigerator to set completely.

4. Cookies keep best when chilled. You can also freeze these up to 3 months. Enjoy this copycat recipe!