Beat the butter and sugar with an electric mixer until light and fluffy. Add the egg, vanilla extract and peppermint extract and mix well.

In a separate bowl, combine the flour, cocoa powder, baking powder and salt. Add this to the butter mixture and mix until just combined.

Divide the dough into 2 balls and roll each ball out between 2 sheets of parchment paper, until they are ¼ inch thick. Place the cookie dough into the fridge for 1 hour to chill.

Use a 2-inch round cookie cutter to cut rounds out of the dough. Place on a baking sheet lined with parchment paper. Poke 5 holes in each cookie with a skewer. Bake at 350F for 8 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack and cool completely.

Using a fork, dip the cookies into the semi-sweet chocolate. Allow the excess to drip off the bottom of the cookies, then place on a baking sheet lined with parchment paper. Place the cookies in the fridge for 30 minutes to chill. Enjoy!