Preheat the oven to 350°F/177°C . Prepare 2 cookie sheets with parchment paper or a silicone baking mat.

In a large bowl or the bowl of a tabletop mixer, cream together the butter, sugars and salt until light and fluffy. Beat in the eggs, one at a time, beating well after each addition, adding the vanilla extract with the last egg.

Sift in the flour, cocoa powder, baking soda, baking powder and espresso powder to the bowl and mix until just combined.

Use a 1½” cookie scoop to form the dough into balls. Then place a piece of DOVE® Peppermint Bark Chocolate into the center of each ball, sealing the dough completely around each piece of chocolate. Place the dough balls on the prepared cookie sheets and refrigerate at least 30 minutes or more.

Place the granulated sugar in a small bowl and powdered sugar in another. Once the dough is cold and firm, roll the rounds in granulated sugar first, just giving a light coating and then in the powdered sugar, making sure they are well covered in the powdered sugar. Spread out with about 3 inches between each on the baking sheets. (The granulated sugar layer will help keep the powdered sugar from melting into the cookie.)

Bake in the preheated oven 10 minutes (do not overbake for that gooey center,) then allow the cookies to cool on the baking sheet slightly before moving to a cooling rack. And finally, enjoy!