Chocolate Mint Tree Cookies
2 cup all purpose flour
1/2 cup Dutch processed cocoa powder
2 tsp baking powder
3/4 tsp salt
2 tsp vanilla extract
2 tsp instant coffee granules
1 1/4 sticks unsalted butter, softened
1 1/2 cups brown sugar
1/2 cup white sugar
16 ounces semisweet chocolate- melted and cooled
10 ounce bag Hershey's Mint Truffle Kisses, unwrapped
2 cups powdered sugar
2 Tbsp milk
2 Tbsp cream cheese
1/2 tsp mint extract
Preheat oven to 350.
Whisk together flour, cocoa, baking powder and salt.
In a separate bowl, whisk together eggs, vanilla, and coffee granules
In a large bowl, cream butter and sugars. Beat in the egg mixture until incorporated. Beat in the melted chocolate.
Reduce mixer speed to low and slowly and the flour until fully combined. Cover the bowl with plastic wrap and let sit until a scoop-able, fudge-like consistency *about 30 min.
Drop by heaping tablespoons onto parchment lined baking sheet. Bake 10-12 minutes. Centers should be soft and puffy. The cookie may look undercooked between the cracks. Let cool for 5 minutes before placing one Hershey Kiss in the center of each cookie.
Cool 15 minutes more. While cookies cool, make the mint drizzle by beating together the sugar, milk, cream cheese, and mint. Drizzle over cookies.