Preheat your oven to 350°F (177°C).
Line baking sheets with parchment paper and set aside.

Melt the Base
1. Place a saucepan over low heat.
2. Add all of the wet ingredients EXCEPT the eggs and flavor extracts.
3. Stir constantly until the ingredients are completely melted and uniform.
4. Remove the saucepan from the heat.
5. Pour the hot chocolate mixture into a large mixing bowl. Let it sit for 2 – 3 minutes, so it is warm, but not boiling hot.

Temper the eggs
This step will prevent the hot chocolate from cooking and scrambling your eggs.
1. In a separate medium bowl, whisk together 1 whole large egg, 1 egg yolk, 1 ½ teaspoons vanilla extract, and 1 ½ teaspoons peppermint extract.
2. Take a small ladle or measuring spoon and scoop up about 2 tablespoons of the warm chocolate mixture from your large bowl.
3. Slowly drizzle the warm chocolate into your egg mixture while whisking the eggs vigorously.
4. Repeat this with another 2 tablespoons of warm chocolate. (The eggs are now safely warmed up and ready to mix).
5. Pour the tempered egg mixture directly into the large bowl with the remaining warm chocolate.
6. Beat vigorously until completely combined and smooth.

Mix the Dry Ingredients
In a separate bowl, whisk together the dry ingredients

Combine
1. Pour the dry ingredients into the wet chocolate mixture.
2. Stir just until the flour disappears and a dense, wet dough forms.
3. Cover the bowl and place it in the refrigerator to chill for at least 30 minutes until firm.

Add-ins
1. Use a 1-tablespoon melon scoop to portion out a ball of chilled dough.
2. Flatten the dough ball slightly in your hand.
3. Place one mini York Peppermint Patty directly in the center.
4. Fold the chocolate dough completely around the candy, ensuring no mint is exposed, and roll it back into a smooth ball.
5. Place on your prepared baking sheet, leaving space for spreading.

Bake
1. Bake for exactly 14 minutes. Look for firm edges and a cracked, matte crust on the top.
2. Remove from the oven immediately when the tops of the cookies crack.
3. Remove from the oven and let the cookies sit undisturbed on the hot baking sheet for 5 full minutes to allow the molten chocolate structure to set before moving them to a cooling rack.

Cool
Place cookies on the cooling racks. They should rest for 5-10 mins before serving.

Enjoy!

Grandma Ellie says:
“It’s fun to surprise your friends with this cookie.
You can swap out the peppermint and York candies for your favorite chocolate-covered candies.
Just increase your vanilla extract to 1 TBLS.
Don’t forget to chill your wrapped candy for at least 15 minutes before baking!”