Peppermint Mocha Blossoms

Note there is inactive chill time of at least 2 hours, so plan ahead.

In the bowl of your stand mixer fitted with paddle attachment, cream the butter, cream cheese and both sugars until well incorporated and fluffy. Add the egg and vanilla, and mix until well incorporated. Scrape down the sides of your mixer bowl and mix until everything is well incorporated.

Add the flour, cocoa powder, salt and baking soda and mix until just incorporated. Scrape down the sides of the bowl and mix again, making sure everything is combined.

Cover with plastic wrap, and chill for 2-24 hours.

Preheat oven to 375 F. Put some granulated sugar in a shallow bowl, to roll the cookie balls in.

Roll dough into ¾” balls and roll in the granulated sugar. Place on a parchment or Silpat lined baking sheet spacing them about 2 inches apart. Bake for 9 minutes.

Remove from oven, press a Kiss into the center of each cookie, and return to the oven to bake two minutes more. Remove from the oven, and let them cool on the cookie sheet for 5 minutes. Then remove to a wire rack to finish cooling completely for one hour.

Note: The peppermint Kisses get very melty in the oven, and if touched, will melt instantly. Let the cookies cool for an hour on the counter before handling. If you’re impatient, and want them to set quicker, place in the refrigerator for about 5-10 minutes and the chocolate will set faster.