Double Chocolate Stuffed Peppermint Cookies
1 c. (2 sticks) butter, cold
½ c. sugar
½ c. brown sugar
2 eggs
⅓ c. half and half
1 t. vanilla
2 ¾ c. flour
½ c. cocoa
1 t. baking powder
1 t. baking soda
1 T. cinnamon or Wise Women of the East
2 c. dark chocolate chips (60% cocoa or half semi sweet and half milk chocolate chips)
12 small York Peppermint Patties (dark chocolate covered)
Mix together flour, cocoa, baking soda, baking powder, and cinnamon. Stir until combined. Cut your cold butter into tablespoon pieces. Then using a pastry cutter, work the cold butter into your flour until it becomes “pea” sized.
Whisk together vanilla, eggs, and half and half. Pour into flour and butter mixture and combine, until all ingredients are formed together. (Dough will be thicker and sticky. Shape dough with medium cookie scoop and flatten dough with your hand into a thick disc. Place your mint patty in the center and shape the dough, sealing the patty. Then shape your stuffed dough into a round ball and place on a cookie sheet. Repeat until all the dough is used. Freeze for 20 minutes to allow butter to chill.
Remove frozen cookie dough and bake at 350 for 15 minutes. Remove from the oven and cool completely.
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