Preheat to 350F Degrees
1 1/2 c. all purpose flour
1 c. Hershey's special dark cocoa powder
1 1/2 tsp. baking soda
1 stick of butter, softened & cut into chunks
1 1/4 c. sugar
1 tsp. vanilla
1/2 c. powdered sugar
Mint truffle Hershey kisses
In a medium bowl whisk together flour, cocoa, and baking powder. Set aside.
In the bowl of an stand mixer fitted with paddle attachment, cream together (on medium speed) butter and sugar until fluffy (about 5 minutes). Then add eggs, one at a time, followed by vanilla extract. Scrape down sides. Then reduce to low speed and add dry ingredients. Combine until just incorporated (the dough will be very sticky).
Refrigerate dough for at least 1 hour (I know, I know...I hate when I have to do that too). Place powdered sugar in a small, shallow bowl. Scoop out 1 1/2 inch-2 inch cookie dough balls into powdered sugar and gently roll the cookie dough ball through the powdered sugar to completely coat.
Line baking sheet with baking mat, aluminum foil or wax paper. Place coated cookie dough ball onto sheet, spacing the cookies 2 inches apart. Bake for 10-12 minutes. Immediately remove from oven and press a Hershey's mint truffle into the top center of each cookie. Let rest for 1 minute and then gently jiggle the cookie to make the Hershey kiss drop into a thumbprint.
Let cool for 5 minutes before transferring to cooling rack.