• Preheat your oven to 350 degrees F.  Prepare a baking sheet by lining it with parchment paper.  Set aside.
• In a mixing bowl, beat the butter until light and fluffy.  Add the sugar and beat into the butter until well combined. 
• Add the egg and the mint extract. Beat into the butter mixture.
• Next, add the flour, cocoa powder, and baking powder. Beat into the butter mixture just until the flour is incorporated.
• Roll the cookie dough into one-inch balls and place them onto the prepared baking sheet, leaving two inches of space between each ball.
• Press down on each ball until they are flattened to just over 1/4 inch thick. (I used the bottom of a drinking glass.)
• Bake for 12 minutes. 
• Remove from oven and allow to cool for a full 10 minutes of the baking sheet before transferring to wire cooling rack.  DO NOT REMOVE THE COOKIES FROM THE BAKING SHEET UNTIL A FULL 10 MINUTES HAVE PASSED.

For the Chocolate Dip:

• Transfer the milk chocolate chips and mint extract to a microwave-safe bowl.
• In increments of 30 seconds at half power, melt the chocolate, stirring well between each increment. Once the chocolate is fully melted and silky smooth.
• Working with one cookie at a time, dip it entirely into the melted chocolate and allow the excess to drip back into the bowl. Set it on a baking sheet lined with parchment paper.
• Next, microwave the white candy melts and green candy melts using the same technique as used when you melted the chocolate chips. Transfer the white and green melted candy melts to resealable sandwich bags and cut a small tip for one lower corner.
• Hover the bag over the chocolate-dipped cookies and drizzle each one with some of the white and then some of the green.
• Once all of the cookies are complete, allow them to cool at room temperature until the chocolate and candy melts are firm before packaging or storing.