In a stand mixer or a large bowl place butter and sugar(s) and cream until light and fluffy
Add egg and mix
Add vegetable oil and mix thoroughly
Add flour, baking soda and cream of tartar and mix.
Using a small cookie scoop, scoop cookies onto a baking sheet. OR make 1 inch balls with your hands.
Preheat oven to 350 Degrees
Bake at 350 for 7-9 minutes
Remove from oven and place cookies on a wire rack to cool
Chop Almond Bark and place in a separate bowl. Microwave for 2 minutes stirring after every 30 seconds until smooth. OR use an Instant Pot Pressure Cooker with 3-4 cups of water in the pot on Saute'. Place a larger bowl on top as a double broiler. The steam will melt the chocolate. Stir until smooth.
Dip 1/2 of each cookie in white chocolate and place on wax paper.
Sprinkle Andes Peppermint Pieces on top and allow to cool until hard
*Can be frozen
Melting ChocolateInstant Pot: Add 3-4 cups of water to Instant Pot and set to Saute'. Place a larger bowl on top with chocolate pieces (almond bark). The steam will melt the chocolate. Stir until smoothMicrowave: in a bowl add chopped almond bark. Microwave on high for 2 minutes, stirring after every 30 seconds until smooth