This is another a shot across the bow of the green girl cookie mafia. $5 a box? C’mon. Plus, they also get smaller every year. I am breaking this syndicate thereby allowing us simple adults to have cookie pleasure without having to avoid the cuteness and guilt turned on us by those green clad 3 1/2 foot cookie bullies. Truthfully, I haven’t seen a cookie seller in a year and was getting desperate for mint cookies. On our side rests a lot of cocoa, butter, dark chocolate, and the mint is not hiding. I hope you like it.

3/4 cup unsalted butter
1 cup granulated sugar
1 teaspoon peppermint extract
1 teaspoon vanilla
1 egg
1 1/4 cups flour
1 cup dark cocoa powder
1/4 teaspoon salt
1 teaspoon baking powder
Glaze:
12 ounces semi sweet chocolate chips
1/2 teaspoon canola oil
1 teaspoon peppermint extract

In bowl 1 add cocoa powder, flour, baking powder, and salt. Whisk.

Cream butter and sugar until smooth.

Add egg, vanilla, and peppermint extract. Mix until smooth.

Add dry ingredients in three installments until combined.

Refrigerate dough for 1 hour.

Heat oven to 350.

Roll out dough to 1/8 inch.

Cut out 2-inch rounds.

Place on parchment-lined baking sheet.

Bake for 8-10 minutes.

Let cool.

Melt chocolate chips with canola oil and peppermint extract.

Dip cookies in chocolate to cover and add to a parchment-lined sheet.

Refrigerate for 1 hour

Serve.