Start by freezing the peppermint kisses for at least 2 hours before baking.

In a large mixing bowl, cream together ½ cup of unsalted butter and ½ cup of sugar with a hand mixer on medium speed until fluffy and light.

Gradually add in ½ cup of light brown sugar, mixing until fully combined, then incorporate 2 egg yolks and 1 teaspoon of vanilla extract.

In a separate bowl, whisk together 1 cup of all-purpose flour, ⅓ cup of unsweetened baking cocoa, ¼ teaspoon of fine sea salt, ½ teaspoon of baking powder, and ½ teaspoon of baking soda.

Slowly add this dry mixture to the wet ingredients, folding gently until just combined.

Transfer the dough to a clean bowl, cover with plastic wrap, and refrigerate for a minimum of 3 hours or overnight.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Roll the chilled dough into 1-inch balls and arrange on the baking sheet, spacing them about 2 inches apart, then bake for 7-8 minutes.

Immediately after removing the cookies from the oven, press a frozen peppermint kiss into the center of each cookie.

Carefully transfer the cookies to a wire rack to cool completely.