Line a baking sheet with parchment paper; set aside.
Chop the peppermint baking chips to ½ their size and set aside. In a medium mixing bowl, whisk together flour, baking powder and salt; set aside. In a bowl of an electric mixer fitted with the paddle attachment, cream together oil, cocoa and sugar for 3-4 minutes.
Add eggs, one-at-a-time, mixing well after each addition.
Add vanilla and mix well. Add the flour mixture just until incorporated. The dough should look a lot like brownie dough. Spray a container with cooking spray, and pour the cookie dough into the container. Cover the dough with plastic wrap that has been sprayed with cooking spray and cover the container with the lid.
Refrigerate the dough at least 3 hours of overnight. (See the above note) When the dough is ready, heat the oven to 350°F.
Spray a tablespoon and your hands with cooking spray – the dough is sticky. Roll the dough into 1-inch balls and roll the balls in the chopped peppermint chips. Place the balls 2″ apart onto a parchment-lined cookie sheet.
Bake at 350 for 10-11 minutes. The cookies should be a little under-baked. They are ready when the
cookies begin to firm around the edges and flatten just a tiny bit. Move the cookies and baking sheet to a cooling rack and let the cookies set 1 minute. (They will overcook if you leave them on the cookie sheet.)
Transfer cookies to a cooling rack to completely cool.
Keep in an airtight container if eating within 1 week or freeze up to 2 months.