Chocolate Peppermint Blossoms

Adjust oven rack to upper and lower middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking powder, salt, cocoa powder, and espresso (if using). Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until fluffy, about 3 minutes.

Add eggs and vanilla and beat until combined.

Add dry ingredients and mix just until dough comes together.

Use a 1-tablespoon cookie scoop to drop dough onto prepared cookie sheets. Cook until starting dough just starts to crinkle at the top, 12-15 minutes.

Press a kiss into the center of each cookie.

Let cool completely before serving or storing in an airtight container.