• Preheat the oven to 350° and line a large baking sheet with parchment paper (or two baking sheets).

MAKE THE COOKIES

• Add the butter and sugar to a large bowl and beat with an electric mixer for 2-3 minutes. Add the vanilla and egg and beat for another 2-3 minutes.
• Add the flour, cocoa powder, baking soda, and salt to the bowl and beat just until well combined. Make sure to scrape down the walls with a spoon to get all the dry ingredients mixed together.
• Use a cookie scoop to scoop one-tablespoon-sized balls and place them on the prepared baking sheet about 1-2 inches apart. Bake for 10 minutes. Let cool for about 5 minutes and then transfer to wire racks to cool completely. While the cookies are cooling, make the frosting.

MAKE THE MINT FROSTING

• Add the butter, powdered sugar, milk, peppermint extract, and several drops of green food coloring to a large bowl and beat with an electric mixer until smooth and creamy. Add more food coloring if desired.
• Spread over the tops of the cookies with a knife and place in the freezer for about 20 minutes. Before you take the cookies out begin melting the chocolate.

MELT THE CHOCOLATE

• In a small microwaveable bowl add the chocolate chips and oil and microwave for one minute. Stir and then microwave in 30-second intervals until the chocolate is melted and smooth. Add the melted chocolate into a small ziplock bag and close. Snip off a small piece of the corner of the bag and drizzle the cookies with the melted chocolate.
• The chocolate will harden since the cookies are cold, so just let them sit for a few minutes. By then, the cookies should be ready to serve! If not serving right away, just store at room temperature in an airtight container until ready to serve.