• Preheat the oven to 350°F and line a couple of baking sheets with parchment paper; set aside.
• Combine the softened butter and sugar in a stand mixer, and cream until smooth. About 2-3 minutes.
• Add the egg, vanilla, and mint extract and mix well, scraping down the sides of the bowl as needed.
• Add in the flour, cocoa powder, baking powder, and salt, and mix until a thick dough forms. Scrape down the sides as needed.
• Roll the dough to ¼–3/16 inch thickness on a lightly floured surface, then cut rounds using a 1½–2 inch cookie cutter and place them on prepared baking sheets.
• Chill the cut-out cookies in the freezer for 10 minutes before baking
• Bake for 10–12 minutes or until the centers are set. Cool completely.

For the coating

• Combine the chocolate wafers with the mint extract in a medium bowl, then heat in the microwave in 30-second increments, stirring until smooth.
• Dip each cookie into the chocolate using a fork, coat completely, and place on parchment paper.
• Once all cookies have been dipped, chill in the freezer or fridge until the chocolate is fully set.