Triple Chocolate Peppermint Patty Cookies

I love a nice, fudgy, moist, chocolate cookie full of chocolate chips.  So add in a peppermint patty and the yumminess increases exponentially.  These cookies were so delicious.  I can't actually get over it.  My hungry puppies were completely divided, however.  The youngest thought that the peppermint patties were "lucky" and once the cookies came out, she declared them "lucky cookies".  So.  The oldest hungry puppy?  I think that she ate her weight in peppermint patties.

As I made these cookies, I decided that I would not make them again.  They were a bit of a sticky mess.  The dough was very soft and difficult to work with and shape around the candies.  Then I ate them the next day...and a couple of days later...and they just got better and better until I decided that I would definitely be making these again.  Next time, though, I will make them half the size so that they will better fit the candy inside.  

Triple Chocolate Peppermint Patty Cookies

2 3/4 sticks butter, grated and cold

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs

2 Tablespoons half and half or cream

1 1/2 teaspoons vanilla extract

3 cups all purpose flour

1/2 cup plus 2 Tablespoons cocoa powder

3/4 teaspoon salt

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup chocolate chips (semi sweet or milk)

1 cup white chocolate chips

12 peppermint patties

In a large mixing bowl, beat cold grated butter with granulated sugar and brown sugar just until creamy.  Don't overbeat.  Add the eggs, vanilla, and half and half, and beat until just incorporated.

Combine the flour, cocoa powder, baking soda, baking powder, and salt.  Add flour mixture to the creamed mixture and carefully stir until well blended.  When the dough is thoroughly mixed, stir in the chocolate chips.  Chill the dough at least one hour before shaping the cookies.

Divide the dough into 12 balls.  Split the ball in half, insert a peppermint patty into one half of the dough ball, then cover the candy with the other half, sealing the edges.  Place on a parchment lined baking sheet.  Repeat with the remaining dough and candy, keeping the cookies about 3 to 4 inches apart on the baking sheet.  Place the baking sheet back into the fridge to chill the cookies, at least one hour.

Preheat the oven to 375F.  Bake the cookies for 13 to 14 minutes or until they are semi-firm with slightly crisp edges, and are soft in the middle.  Be very careful not to overbake!   Once the cookies are done, remove from the oven and let cool completely on the pan, as they are fragile when warm.  Makes 12 very large cookies.

Enjoy!  -Cardamommy