Cream butter, oil, vanilla extract, almond extract, white sugar, and brown sugar in a stand mixer or by hand mixer.
Add eggs, and beat until creamy.
In a separate bowl, sift flour, salt, baking powder, baking soda, and mix well.
Add dry ingredients into wet ingredients in the mixer a cup at a time. Mix until well combined.
Add all 3 chips; peppermint, milk chocolate, and creme de menthe.
Mix chips into the dough until well combined by hand using a rubber spatula, or carefully using the mixer. The dough will be slightly crumbly, don't worry that is the right texture.
Scoop out cookie dough with 1 or (2" scoop for bigger cookies) on a Sil pat or parchment lined baking sheet 1" apart.
Bake at 375 for 12 minutes, until edges just browning. These are a soft cookie and will look a little underbaked when you first look at them. Trust me, they are fine!
Cool cookies completely before moving, these are soft cookies and need to set up.
Make-Ahead Freezer Tips To Bake for Peppermint Cookie Dough:
Use a 1" scoop or roll into 1" balls, and freeze on a small tray.Then pop onto a paper plate, inside a freezer zip-lock bag )or freezer safe container) and bake straight from the freezer, hot fresh cookies anytime!