In a standing mixer, cream butter with granulated sugar and light brown sugar until the mixture becomes light and fluffy.
Add peppermint extract, then add eggs one at a time and mix just until incorporated.
In a separate mixing bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda.
Gradually add dry ingredients to your bowl of wet ingredients, 1/2 cup at a time. Mix on medium speed until well combined.
Roll dough into small balls by hand, about the size of a ping-pong ball. Place on two prepared cookie sheets, leaving space between dough to bake.
Bake for 8-10 minutes at 350°F.
While cookies are baking, melt milk chocolate chips using a double boiler or a microwave-safe bowl (be sure to only heat in 15-20 second increments, stirring between, and handle bowl with care as it may become hot).
Remove cookies from oven and allow to cool 2-3 minutes. While cookies are still warm, gently press one peppermint kiss candy into the top of each cookie.
Drizzle the melted chocolate over the cookies and allow chocolate to set before serving or storing.
If you love peppermint, feel free to up the amount of peppermint extract to 1/2 teaspoon. We started conservatively with 1/4 teaspoon so as not to overwhelm the chocolate (because I'm a chocoholic!)
We love and use these silicone baking mats for almost everything! They're reusable and washable, and cookies slide right off with no baking spray needed!
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.