Instructions

1. Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone mats.
2. Cream butter and both sugars with mixer until light and fluffy. Add eggs one at a time and mix just until incorporated. Mix in mint extract.
3. Whisk together flour, cocoa, salt, baking powder and baking soda in a medium bowl. Add the dry mixture to butter mixture in three parts. Blend after each addition just until combined; scraping down the side of mixer bowl as needed. Remove bowl from mixer, cover and refrigerate for at least  3 hours up to overnight.
4. Butter hands and roll dough into 1 inch balls. Place on cookie sheet with 1-2 inches between cookies.
5. Bake for 10 minutes. Allow to cool for 3 minutes only. Press one peppermint kiss into the top of each cookie. Carefully move to cookie cooling racks.