I tried these

cookies today.

I saw them on "Studio 5."  Next time I make them, I'll put less cookie batter around the mint, as they were very large.   I didn't know how I would like the cinnamon that is in the batter, but you really don't taste it.   If you make them, grab a glass of milk to drink along with it.  

I learned something from this recipe and it was reiterated in a recipe in the Deseret News  (Mrs. Fields Clone Cookie).  Both recipes suggest freezing the cookie dough mounds for 30 minutes or so before baking so they keep their shape and height.  It seemed to work.

Here is the video of the segment:

Double Chocolate Stuffed Peppermint Cookies

And here is the recipe:

Double Chocolate Stuffed Peppermint Cookies

Ingredients:
•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) You may need more.

Method:

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.