In a large bowl, cream together butter, vegetable oil, 1 ½ cups sugar, powdered sugar, water, eggs, and vanilla.

In a medium bowl, whisk together flour, cocoa powder, baking soda, cream of tartar, and salt.

Add dry ingredients to wet ingredients and mix until combined. Cover tightly with plastic wrap and chill for 30 minutes.

Uncover the dough. Place remaining ¼ cup sugar on a small plate. Grease a large baking sheet. Roll dough into balls, slightly larger than a golf ball, and place on baking sheet 3-4 inches apart.

Use the bottom of a tall glass or small jar to press the cookies. Spritz the bottom with cooking spray, dip into sugar, and press cookies to about ½ inch thickness.

Bake at 350°F for 8-10 minutes. Allow to cool for at least 10 minutes on the baking sheet before transferring to a cooling rack.

While the cookies are baking or cooling, prepare the frosting. Cream the butter for 3 minutes until light and fluffy. Add powdered sugar one cup at a time until desired consistency is reached. Mix in the mint extract and green food coloring if desired. Store covered in the fridge until ready to use.

For the drizzle, melt Andes mints on half power for 2 minutes in a microwave safe bowl. Stir and continue melting in 20-second intervals until smooth. Drizzle over frosted cookies.