Peppermint Mocha Thumbprints

Note: in a French press or coffee pot, brew a very strong cup of coffee with ¼ cup coffee grounds and ½ cup boiling water. Let steep for 10-15 minutes, strain/filter and set aside.

In a large bowl, whisk together flour, baking soda, and cocoa powder. Set aside.

In a mixer, beat together butter, vanilla, egg and 1/3 cup sugar until light and fluffy. Beat in the coffee. Slowly add in dry ingredients and beat until just combined. Place the bowl of batter into fridge for 20 minutes, until cooled.

Roll dough into 1-inch balls, rolling each one into a bowl of the remaining 1/4 cup sugar to cover cookies. Set on ungreased cookie sheet. Once all are rolled, place dough and baking sheet into fridge to cool another 15 mintues.

Preheat oven to 350ºF.

Remove cookies from fridge and bake for 10 minutes. Immediately remove from the baking sheet and onto a cooling rack. Quickly place one Hershey Kiss into the middle of each cookie and allow to cool completely. Be sure to not move, bump or jostle cookies until candy has cooled or else the candies will turn into puddles.

When cool, devour with cup of coffee or hot chocolate.