• Preheat the oven to 350 degrees. Prepare baking sheets with parchment paper or silicone baking mats.
• In a large bowl, cream the butter and cream cheese with a mixer on medium-high speed. Add the egg and vanilla extract and mix until completely incorporated, scraping down the sides of the bowl as you go.
• In a separate bowl, whisk together the flour, cocoa powder, and espresso powder to remove any lumps. Add the sugar cookie mix and whisk to combine.
• Slowly add the dry ingredients to the wet ingredients and mix until just combined.
• Roll cookie dough into 1-inch balls, then roll them in sugar.
• Bake for 8-10 minutes or until the edges are firm and the tops are soft and puffy.
• Immediately -- and gently -- press a Hershey's Hug into the center of each cookie. Be careful not to press it all the way through the soft cookie.
• Cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool all the way. The Hershey's Hugs will get very soft and may take 1-2 hours to cool completely cool and harden. You can speed up the process in the refrigerator or freezer.

Storage

• Store cookies in an airtight container at room temperature for 3-4 days or in the fridge for up to one week.

Make Ahead

•  Store cookie dough in the refrigerator for up to 2 days.

  Freeze baked cookies for up to 3 months.

  Freeze unbaked cookie dough balls for up to 2 months. To bake from frozen, add a minute or so to the baking time.