Preheat oven to 325º.

Cream together softened butter and powdered sugar until light and fluffy.

Mix in cocoa powder and peppermint extract, just until combined.

Add half the flour, mix until combined, then add remaining flour to mix well.

Lightly flour your work surface, roll dough out to about 1/3".

Cut with a shaped cookie cutter or use a knife to cut into rectangles.

Bake for 14-17 minutes until edges just begin to brown.

Cool completely.

Melt chocolate chips in a microwave safe dish, 30 seconds at a time, stirring between each until completely melted and smooth.

Use a fork to drizzle melted chocolate over cooled cookies.

Immediately sprinkle with crushed peppermint.

Allow to set completely.

Store in an airtight container.