1

Preheat oven to 350°F. Line baking sheets with parchment paper.

2

In a medium bowl, whisk together flour, cocoa, baking powder, and salt. Set aside.

3

Using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually mix in flour mixture and mix just until combined.

4

Scoop out dough by the teaspoon and form balls; place on prepared baking sheets about 2 inches apart (they won't spread much). Dip the bottom of a glass in water, and flatten balls into 1½-inch rounds (about ¼-inch thick). Bake until slightly firm to the touch, 8 to 10 minutes, rotating sheets halfway through. Immediately transfer cookies to a wire rack to cool completely. Keep parchment on baking sheets.

5

Make chocolate coating: Place chocolate, peppermint extract and salt in a glass microwave-proof pyrex bowl or measuring cup. Heat in microwave in 30 second intervals, stirring every 30 seconds, until chocolate is smooth and hot. Remove from microwave and set next to parchment lined baking sheets.

6

Dipping cookies: Set each cookie across the tines of a fork, dunk in chocolate. Tap the underside of the fork on the side of the bowl to allow excess chocolate to drip off and create a smooth top. Gently place cookies on baking sheet, and decorate with sprinkles (if desired).

7

Refrigerate until chocolate has hardened, about 30 minutes, and keep chilled until ready to serve.