Unwrap the Hershey's Candy Cane Kisses and place them in a Ziploc bag. Store the bag in the freezer overnight before baking the cookies.
Preheat oven to 350° F. and prepare a baking sheet by lining it with parchment.
In a mixing bowl, cream the butter and sugar until light and fluffy.
Add the eggs and vanilla and mix until light.
In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add flour mixture to the wet ingredients and beat until just combined.
Mix in the dark chocolate chips.
Using a rounded tablespoonful of dough and place onto the prepared baking sheet at least 2 inches apart.
Bake for 8-10 minutes.
Cool the cookies on the baking sheet for at least two minutes. Place a Peppermint kiss into the center of each cookie and place on a wire rack to cool completely.
Compliments of 365 Days of Baking and More