Gather your ingredients.
Cream the butter until fluffy.
Slowly add the confectioners sugar while mixing.
Add the salt.
Don't forget vanilla!
Slowly add the cocoa powder.
Dump in the flour all at once and scrape down the sides.
The dough will look like this when its done mixing. Don't over mix to avoid tough cookies! The dough will be crumbly.
Turn it out onto a clean work surface and knead it a few times. Roll it into a ball.
Divide it into two pieces and place in large ziplock bags. Flatten the dough out to about 3/4 inch in the bag. Chill in the freezer for 10-15 minutes, or until firm.
Preheat your oven to 350 degrees Fahrenheit. My oven runs about 50 degrees too hot, sorry for the picture being off!
Roll out the cookie dough to about 1/4 of an inch.
Use a cookie cutter to cut out the dough. Bake the cookies for 8-10 minutes.
While the cookies are baking, melt your chocolate with a double boiler.
Once melted, add the peppermint oil drop by drop until the flavor is strong enough to your taste.
Cover the cooled cookies with the chocolate and peppermint coating.
After they're all covered, let them chill on wax paper in the fridge until the coating is firm.