Peppermint Crunch-Chocolate Marbled Cookies

Make a batch of: Peppermint Crunch Cookies
½  cup soft butter
¼   cup vegetable oil
1 cup granulated sugar
1 egg
½ teaspoon peppermint extract
1 ⅔ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon salt
½ cup peppermint crunch

Cream butter, oil  and sugar with an electric mixer on medium-high for 1 minute or until well blended. Hand stir in eggs and peppermint extract; don’t overmix. Add dry ingredients all at once and mix until fully incorporated.  Gently fold in peppermint crunch. Add 1-2 Tablespoons more flour for high elevation. 

Make a batch of: Chocolate Sugar Cookies
½ cup soft butter
¼  cup vegetable oil
1 cup granulated sugar
1 egg
½ teaspoon peppermint extract
½ cup cocoa 
1 ¼ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon salt

Cream butter, oil  and sugar with an electric mixer on medium-high for 1 minute or until well blended. Hand stir in eggs and peppermint extract; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add 1-2 Tablespoons more flour for high elevation. Scoop out approximately 24+ 1” balls of each kind of dough.  

Marble cookies by placing a disc of Peppermint Crunch Sugar Cookie on top of a disc of Chocolate Sugar Cookie. Break into half, length-wise 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. 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 375 degrees for 9+ min. Cool. Dip into melted Peppermint Chocolate. Drizzle with white melting chocolate and garnish with peppermint crunch as desired. Let set. Share!

Peppermint Chocolate
2 cups melting chocolate wafers
¼ teaspoon peppermint extract

Melt chocolate wafers. Stir in peppermint extract. Use immediately.