York Peppermint Patty Stuffed Cookies

1 cup soft butter
½  cup vegetable oil
1 ¼ cups granulated sugar
1 ¼ cups powdered sugar
2 eggs
2 teaspoons peppermint extract
1 cup cocoa 
2 ½  cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt

Cream butter, oil  and sugars with an electric mixer on medium-high for 1 minute or until fluffy. Hand stir in eggs and peppermint extract; don’t over-mix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Scoop out approximately 24+ 2” balls of dough. Flatten slightly and place a frozen York Peppermint Patty in the middle.  Fold up dough around and seal the edges.
(For a richer flavor and smoother texture refrigerate or freeze until ready to bake.) 
Place on parchment paper lined aluminum cookie sheets.  Bake at 350 degrees for 10+  minutes.  Let cool.  Drizzle with melted Peppermint White Candy.
Let set. Share!

Peppermint White Candy
⅔ cup white vanilla melting candy discs
¼ teaspoon peppermint extract
Melt and stir until smooth. Use while still warm.