Espresso Mint Cookies

I have posted this recipe before, but am posting it again for two reasons.  One, I changed the recipe a bit, and it won't be long before you'll be able to find these incredibly wonderful Kisses in the store (I stock up every year so I can make these all year long...you can usually find them sometime around November).  I don't have a big sweet tooth, but this is one cookie that I will have a couple of before I send them off to Jim's office.

ESPRESSO MINT COOKIES (makes about 3 to 3 1/2 cookies at this size/weight)

1/2 cup unsalted butter, softened
1 cup brown sugar
1/4 cup granulated sugar
1 large egg
2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1 3/4 cup AP flour, lightly spooned into measuring cups and swept
1 Tbsp instant espresso (found in the coffee aisle next to the instant coffee)
1 (8 oz) bag Hershey's Candy Cane Kisses, coarsely chopped

Preheat oven to 375.  Line baking sheets with parchment paper or a Silpat.

Cream the butter and sugars.  This will take several minutes.

Beat in the egg and vanilla extract.

Combine the dry ingredients and beat into the butter mixture.  Stir in the chopped kisses.

Drop by  heaping Tbsp (.75 oz) onto the lined cookie sheets.  Bake for about 10 minutes or until golden around the edges but still looking a bit soft in the middle.