Mint Chip and Chocolate Marbled Sugar Cookie

Make a batch of Mint Chip Cookies:
1 cup soft butter
½  cup vegetable oil
2 cups granulated sugar
2 eggs
1 teaspoon mint extract
A few drops green gel food coloring
3 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup mini chocolate chips
1 cup Andes Mints pieces

Cream butter, oil and sugar with an electric mixer on medium-high for 1 minute or until fluffy. Hand stir in eggs, mint extract and food coloring; don’t over-mix. Add dry ingredients all at once and mix until fully incorporated. Stir in chocolate chips and Andes Mint pieces. Add 2-3 Tablespoons more flour for high elevation. Scoop out approximately 36 -1 ¼” balls of dough.

Make a batch of Chocolate Sugar Cookies:
1 cup soft butter
½  cup vegetable oil 1
¼ cups granulated sugar
1 ¼ cups powdered sugar
2 eggs
1 teaspoon vanilla extract
1 cup cocoa powder
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt

Cream butter, oil  and sugars with an electric mixer on medium-high for 1 minute or until well blended. Hand stir in eggs and vanilla extract; don’t over-mix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Scoop out approximately 36 -1 ¼“ balls of dough.  
Marble cookies by placing a disc of Mint Chip Cookie on top of a disc of Chocolate Sugar Cookie. Break into half, lengthwise and place one half on top of the other. Flatten slightly. You now have four layers of alternating flavors. Break and stack again. Roll into balls and flatten slightly.
(For a richer flavor and smoother texture refrigerate or freeze until ready to bake.) 
Place on parchment paper lined aluminum cookie sheets.  Bake at 375 degrees for 10+ min. Drizzle with melted Peppermint Dark Chocolate.  
Let set. Share!

Peppermint Dark Chocolate
⅔ cup dark chocolate melting discs
¼ teaspoon peppermint extract
Melt and stir until smooth. Use while still warm.