• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Spray with nonstick cooking spray.

For the Cookies:

• Combine the butter, syrup, and brown sugar together in a bowl, whisking until fully combined; then whisk in the peppermint extract.
• In a separate bowl combine the flour, cocoa powder, and salt. Add the dry ingredients to the wet, mixing together until the dry ingredients are fully incorporated.
• Add the 1/4 cup of flour to a flat surface for rolling. On the floured surface, form the dough into a large disc and roll out with a rolling pin until you have a thin layer of dough. The dough should be thin, but it shouldn't be too thin where it starts to tear. Use a small (1-inch) round cookie cutter to cut out cookies and carefully transfer them to the prepared baking sheet.
• Bake cookies for 9 minutes or until fully cooked. These cookies are like a chocolate shortbread so you want them to be crisp! Allow to cool completely.

For the Chocolate Coating:

• When you are ready to dip the cookies in chocolate, line a cookie sheet with wax paper. Melt the chocolate and coconut oil over low to medium heat in a double boiler or in the microwave in 30-second intervals, stirring in between each heating. Repeat until the chocolate is completely smooth and melted.
• Using a fork, dip each cookie in the chocolate, scraping the excess chocolate off of the cookie before transporting to the wax paper to cool. Repeat with the remainder of the cookies and place in the freezer for 20 minutes to set.