Peppermint Fudge Frosted 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 ½ cup regular, ¼ cup 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. Let cool. Frost with Peppermint Fudge Frosting. Garnish as desired with melted white candy disks sprinkled with chopped peppermint candy sticks. Let set. Share!

Peppermint Fudge Frosting
1 cup whole milk
3 cups semi-sweet chocolate chips
1 teaspoon peppermint extract  
Dash of salt
Melt chocolate chips into milk in microwave. Add peppermint extract and salt; stir until smooth. Transfer into freezer strength Ziploc. Let cool until room temperature.