Andes Mint Topped Chocolate Sugar Cookies

1 cup soft butter
½  cup vegetable oil
1 ¼ cups granulated sugar
1 ¼ cups powdered sugar
2 eggs
1 ½ teaspoons vanilla
¾ cup cocoa (I use 6 Tablespoons regular, 6 Tablespoons dark)
2 3/4 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt

Preheat oven to 350 degrees.
Cream butter, oil  and sugars with an electric mixer on medium-high for 1 minute or until fluffy. Hand stir in eggs and vanilla; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Scoop out approximately 24+ 2” balls of dough. For a richer flavor and smoother texture, form cookie dough balls, flatten slightly and refrigerate or freeze until ready to bake. Place on greased or parchment paper on an aluminum cookie sheet.  
Bake at 350 degrees for 12+  min. 
Immediately pull from oven and place 2 Andes Mints on top of each cookie. Place a drizzle of white melting disks melted and mixed with a few drops of green food coloring onto melted Andes mint. Swirl with the back of a spoon. Let set. Share!