2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cups softened butter
1 cup sugar
2 eggs
1 teaspoon peppermint extract
red food coloring
1/4 cup finely crushed peppermint candies
1/4 cup flour
1/4 cup cocoa

Whisk together flour, baking powder and salt. Beat butter and sugar together till smooth. Beat in eggs one at a time and beat in extract. Stir in flour mixture. Divide dough in half. Tint half with a few drops of food coloring and add crushed peppermints and flour. Divide in half and shape each into 4x2 inch rectangles. Wrap in in plastic wrap and chill 30 minutes. Knead cocoa into remaining dough half. Divide in half in shape each into 4x2 inch rectangles. Wrap in plastic wrap and chill 30 minutes. Between 2 sheets of waxed paper, roll out a chocolate half to 7x10 inch rectangle. Repeat with one of mint halves. Chill both 15 minutes. Peel top sheets off doughs. Invert mint dough onto chocolate dough and remove remaining waxed paper. Roll up jelly roll style, starting with long side, removing waxed paper as you roll. Wrap in plastic wrap and chill 2 hours. Repeat with remaining dough. Heat oven to 350°F. Line baking sheets with nonstick foil or spray with nonstick cooking spray. Slice logs into 1/4 inch thick slices and place 1 1/2 inches apart on prepared sheets. Bake 10-12 minutes. Let stand on sheets 1 minute before removing to rack to cool.
Nicole's Note
Not sure why nonstick foil was specified and not parchment paper...not sure if it will make a difference if you used parchment instead.