Prep: Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. Set aside.
Cookie dough: In a small bowl, combine the flour, cocoa powder, baking powder and salt, set aside.
Melt chocolate chips in the microwave (about 1.5 minutes) stirring until smooth. Set aside.
In a separate medium size bowl, cream together the butter and white and brown sugar until smooth.
Next, beat in the eggs one at a time and then stir in vanilla extract until well blended. Add in the melted chocolate and stir to combine.
After that, mix in the bowl of dry ingredients just until everything comes together. Let stand for 10 minutes so the chocolate can set.
Bake: Proceed to drop rounded tablespoonfuls of cookie dough onto the prepared cookie sheet. Bake for 8-10 minutes. Allow cookies to cool for a few minutes before transferring to a cooling rack.
Mint Frosting: In a medium size bowl, combine the power sugar, melted butter, corn syrup, mint extract, and milk. Whisk ingredients until mixture is smooth and lump free. Then add in a couple drops of green food coloring, stir again to combine well.
Once cookies have cooled for about10 minutes, spoon about 2 tsp on top of each cookie and spread out over the whole cookie.
Fudge drizzle: In a small bowl add the chocolate chips and butter, microwave in 30 second intervals until fully melted and creamy.
Once the frosting has set for about5-10 minutes, using a spoon, drizzle each cookie with the fudge mixture. Serve immediately and enjoy!
Store leftover cookies in an airtight container, if stored properly they will last 5-7 days. Use a piece of parchment paper between layers of cookies to prevent them from sticking together.