In a bowl or a stand mixer, add cacao powder, sugar, vegetable oil, and eggs. Combine well.
Add eggs and vanilla extract. Combine well.
Slowly add in flour, baking powder, and salt. Mix completely.
Once combined, while continuing to stir, add in 2 to 5 drops of peppermint essential oil. Start with 2, take a taste, and then add more if necessary.
Place your dough in a bag or on parchment paper, wrap tightly, and place in the fridge for several hours (at least 4). Or, if you're in a hurry, place in the freezer for 1-2 hours to chill.
Pre-heat oven to 350°. Prepare baking sheets with parchment paper.
In a separate bowl, add 1 cup of confectioner's sugar. You'll use this to dip your cookie dough into.
Roll dough into 1 to 2-inch balls, drop and coat in confectioner's sugar, and place onto the cookie sheets about 2-inches apart. The dough will spread as the cookies bake.
Bake for 10 to 12 minutes. Do not over bake! Transfer cookies to a cooling rack and allow to set for 20 minutes.
