In a small bowl, whisk together the flour, cocoa powder, and salt. Set aside for later.
Using your stand mixer with the paddle attachment, beat the butter and sugar together for about 2 minutes.
Add the egg white, vanilla, and peppermint extracts. Mix until fully incorporated.
Gradually add the dry ingredients into the wet ingredients and mix until a soft, evenly blended dough forms.
Place the dough between two sheets of parchment paper and roll it out to about 1/8-inch thick.
Transfer the rolled dough to the refrigerator and chill.
When ready to bake, preheat the oven to 350°F and line a baking sheet with parchment paper.
Cut the dough into circles using a cookie cutter. Gather and reroll the scraps as needed until all the dough is used.
Arrange the cookies on the prepared baking sheet, spacing them about 1 inches apart.
Bake for 13-15 minutes, or until the tops feel set when lightly touched.
Let the cookies cool completely on the baking sheet.
Once cooled, combine the chocolate, extract, and coconut oil in a bowl and melt until smooth. You can do this in the microwave using 30-second intervals or over a double boiler.
Using a fork, dip each cookie into the melted chocolate one at a time. Let any excess chocolate drip off, and gently scrape the bottom edge of the cookie along the bowl to remove extra coating.
Allow the chocolate to set (tip- if you’re feeling antsy, toss the dipped cookies into the freezer for a bit) Enjoy!
