Mint Kiss Cookies

Cookies

1. Combine flour, cocoa powder, espresso powder, and baking soda in a medium bowl and whisk to combine. Set aside.
2. In the bowl of a stand mixer equipped with a paddle attachment, or using a hand mixer, cream the butter and sugar until light and fluffy. Scrape the sides and bottom of the bowl and mix for an additional minute.
3. Add the egg, egg yolk, and vanilla. Mix until well combined and smooth.
4. Sift the dry ingredients into the bowl and mix until there are no dry spots remaining. Scrape the sides and bottom of the bowl as needed to fully incorporate all the ingredients.
5. Refrigerate the dough for 30 minutes to 1 hour.
6. Preheat your oven to 350 degrees F. and prepare 2 large baking sheets by lining them with parchment paper.
7. Divide out the cookie dough into 1-inch balls and roll in the granulated sugar to coat. Place about 2 inches apart on the baking sheet.
8. Bake for 7-9 minutes or until the edges are set.
9. Remove from the oven and allow to cool on the pan for 5 minutes.
10. Slightly press an unwrapped Mint Chocolate Hershey kiss in the center of each cookie and transfer to a wire rack to cool completely.
11. Store in an airtight container at room temperature until ready to serve or up to three days.