Preheat your oven to 375°F (190°C). Prepare the baking sheet by lining it with parchment paper.

In a medium bowl, whisk together 2 cups of all-purpose flour, ½ teaspoon of baking soda, 1 teaspoon of baking powder, and a pinch of salt until fully combined.

In a large mixing bowl, cream together ½ cup of softened unsalted butter and 1 cup of white sugar using an electric mixer until light and fluffy, about 3-4 minutes.

Beat in 1 egg, 1 teaspoon of vanilla extract, and optional ½ teaspoon of almond extract until the mixture is smooth.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

Scoop the dough into roughly 1-inch balls and place them on the lined baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes until the edges are lightly golden and the centers remain soft.

Let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack.

Melt 1 cup of semi-sweet chocolate chips in a microwave-safe bowl, microwaving in 30-second intervals until smooth.

Dip the tops of each cooled cookie into the melted chocolate, sprinkle with mini marshmallows and crushed peppermint if desired, then let set.