In a large mixing bowl, whisk together the flour, baking powder, cocoa, and salt.
1 ½ cup unbleached, all-purpose flour, 1 ½ teaspoon baking powder, ¼ teaspoon salt, ½ cup unsweetened cocoa powder
Add the flour mixture to the butter mixture. Stir well to combine. Cover and chill the dough for about 30 minutes.
Shape the dough into 1-inch balls and roll the balls in powdered sugar. Place the balls about 2 inches apart on the prepared baking sheets.
powdered sugar for rolling the cookies
Bake in the preheated oven for 10-12 minutes or until the tops are crackled. Press the chocolate kisses into the center of each cookie ball immediately.
24 chocolate mint kisses
Remove from heat. Press the chocolate kisses into the center of each cookie ball immediately. Cool on wire racks.
Notes
Nutritional information is approximate and does not account for powdered sugar.To store: place the cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for 3 days or freeze for up to 3 months.Re chocolate kisses: You can use any kind of Hersheys kiss that you like to top these Chocolate Mint Cookies, such as mint chocolate, candy cane, or mint truffle. You can also swap in Andes mints for the kisses.Variations: Over the years, I’ve made these a number of different ways. Try one of these fun chocolate cookie recipes:
For mint chocolate chip cookies: omit the kisses and stir in one cup of chocolate chip, chopped andes mints or Andes mint chips.
For hot cocoa cookies: omit the mint extract and use Hot Cocoa Hershey’s kisses.
For mocha crackle cookies: omit the kisses and mint extract; stir in one cup espresso baking chips.