Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
Add in the peppermint extract and mix until well combined.
In a separate bowl, whisk together the flour, salt, and baking powder.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the mini chocolate chips gently using a spatula.
Using a spoon, scoop tablespoon-size amounts of dough onto the prepared baking sheet, leaving space between each dollop.
Bake in the preheated oven for about 12-15 minutes, or until the edges are set but the centers are still soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Once cooled, roll the cookies in powdered sugar to coat them lightly.
