Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Combine softened butter and sugar in a mixing bowl. Beat until creamy and light.

Add egg, vanilla bean paste, and peppermint extract. Mix until well combined.

Sift together all-purpose flour, cocoa powder, baking powder, and salt in another bowl.

Gradually mix dry ingredients into the wet ingredients until just incorporated.

Divide the dough in half, roll each half between parchment paper to ¼-inch thickness, wrap, and refrigerate for at least 2 hours.

Cut out cookies with a 2-inch cookie cutter and place on prepared baking sheets.

Bake for 8 minutes. Allow to cool on the baking sheet for 5 minutes before transferring to wire racks.

Melt chocolate chips in a microwave-safe bowl and mix in vegetable oil until smooth.

Dip cooled cookies in chocolate, allowing excess to drip off before placing on parchment.

Let cookies set at room temperature until chocolate hardens, about 30-60 minutes.