Chocolate Kiss Cookies

Have you ever wondered what the Roberts Chocolate Chip Cookie would be like in a chocolate form? This is it! The recipe is almost exactly the same, but just switching some flour out for some cocoa. Super cute, fun, and yummy. Took them to a craft night, people were asking for the recipe. ;)

Candy Cane Kiss Cookies
Recipe by Our Best Bites

1/2 c. butter-flavored shortening (I used regular)
1/2 c. real butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
optional: 1 1/2 tsp peppermint extract (I used 1 tsp. vanilla, and 1/2 tsp. peppermint extract, good combine for my taste buds)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife

(this didn't work for me, mine came out to have too much flour, the dough was way to crumbly, next time I would add slowly to a good cookie dough consistency then leave the rest out.)
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 1/2 c. dark chocolate chips
48 Hershey's Candy Cane Kisses, unwrapped

Preheat oven to 350.

Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.

Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake for 8-10 minutes or until the centers are set but still soft. Remove from oven and allow to cool for 1-2 minutes. Top each cookie with an unwrapped Candy Cane Kiss. Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.
(I didn't wait to put the kiss in the middle and when it started to melt some I pushed the center down, so it looked more like a drop of frosting on top, I think it's a little cuter than a melted kiss look.)

Also like this version....  from black peppercorn....  
no shortening...  

Ingredients

• 1 cup butter , softened
• 1 cup brown sugar
• 1 cup white sugar
• 2 eggs
• 2 tbsp milk
• 1 tsp vanilla
• 3/4 cup cocoa powder
• 2 1/4 cups flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 40-45 Hershey's Peppermint Kisses

Instructions

• Using an electric mixer, cream together the butter, both sugars, eggs, milk and vanilla until smooth.
• In a separate bowl, whisk together the cocoa powder, flour, baking powder, baking soda and salt. Beat the flour mixture into the wet mixture slowly.
• Roll the dough into 1 inch balls and place the balls 2 inches apart on a cookie sheet lined with parchment paper.
• Bake at 350F for 10-12 minutes. Remove from the oven and press a chocolate peppermint kiss in the centre of each cookie.