Homemade Thin Mint Cookies: Using a standing mixer or hand held 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 mixing bowl, whisk together the flour, cocoa powder, baking powder and salt. Gradually mix in the dry ingredients into the wet until a soft dough forms. Using two silicone baking mats, roll the dough out into 1⁄2” thick. Place cookie dough in fridge for about 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 for9-12 minutes or until the are firm around the edges but soft in the center. Let cool on pan for about 3 to 4 minutes, then slide off onto a wire rack. Allow to cool completely.

Chocolate Glaze: Have a medium mixing bowl ready with the chocolate chips. In a small saucepan or pot, bring the heavy cream to a very low simmer. Pour the hot heavy cream over the chocolate chips. Let sit for 1 minute before whisking until smooth. Whisk in the peppermint extract. Using a fork, dip 1 cookie at a time and lightly tap the side oft he bowl to remove excess chocolate back into the bowl. Place the freshly dipped cookie onto a cookie sheet lined with a silicone baking mat or parchment paper. Continue to dip the remaining cookies. Once all cookies have been dipped, scoop the rest of the chocolate into the disposable piping bag. Cut the tip off the piping bag and drizzle over the chocolate coated cookies. Allow the chocolate to fully harden. Then, dig in and enjoy!