In a stand mixer fitted with the paddle attachment, whip together the softened cream cheese, butter, salt, and sugar on hight speed until smooth; about 3 minutes. Continue beating and add the egg. Add the sifted powders, peppermint and food coloring and mix on low speed until combined. Add dark chocolate chips or disks and mix until just combined. Chill. Divide cookie dough into 50g portions using an ice cream scoop. Chill again or freeze until firm and form each portion into balls. Roll cookies in powdered sugar and arrange on a lightly greased parchment or silicone mat. Refrigerate 30 minutes before baking. Cookie dough can be refrigerated up to 4 days or frozen for weeks.
Set the oven rack adjusted to the middle position and bake in a preheated 350ºF/180ºC oven for about 12 to 14 minutes. Remove the pan from the oven and let cool cookies on the baking tray for about 10 minutes before transferring to wire rack. Do not over bake. Cookies can be stored at room temperature for up to 3 days. They can be frozen as well. Enjoy!