Cream butter and sugar in a stand mixer with paddle attachment (or with hand beaters). Add eggs and extracts. Cream until incorporated.
Combine dry ingredients. Slowly add dry ingredients to wet mixture and mix until well incorporated.
Scoop dough using 4-5 tbsp. cookie scoops onto a large baking sheet, lined with parchment paper.
Flatten each cookie ball and place a York Peppermint Patty into the center. Wrap the cookie dough around the York, forming a large cookie dough ball. Make sure to completely cover the York.
Freeze cookie sheet with dough balls on it, 30 minutes, up to overnight.
When ready to bake cookies, preheat oven to 350°F. While cookies are baking, unwrap Ghirardelli chocolate squares, and extra Yorks.
Place 8-12 of the frozen/chilled cookie dough balls on a parchment lined cookie sheet. Bake for 9-11 minutes, or until edges are baked and there is a slight hump on the center of the cookie.
Once you remove cookies from oven, use a small spatula, lightly flatten the top of the cookie.
Add a chocolate square to the top of each warm cookie.
Place cookies with chocolate squares on top into turned off oven (make sure it's turned off, but still warm) - leave in oven for 2-3 minutes or until chocolate squares are soft and melted.
Once melted, remove from the oven and use the back of a spoon to swirl the chocolate around the cookie.
Once chocolate is smoothed, place a half of a York Patty on top. Let the cookies cool until chocolate sets before eating.
Store in an airtight container. Enjoy!