Candy Cane Kiss Cookies

I don't even want to post these because they are so good. Because I want to keep this secret to myself. But this secret isn't really mine, it is on our best bites blog, AND Krystyn brought these over last Christmas. But honestly, seriously I believe these are the best cookies I have tasted. Because I LOVE chocolate/mint combo. Believe me, these won't last long.

P.S. I found the Candy Cane Kisses at Shoppers and at Safeway.

Candy Cane Kiss Cookies
Recipe by Our Best Bites

1/2 c. butter-flavored shortening (I just used regular shortening and I couldn't even taste the difference)
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
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
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.