Candy Cane Kiss Cookies

I think I've found a new favorite cookie. These are delicious. And impossible to eat just one, despite how rich they are.

Just a few notes:
-I searched everywhere for Candy Cane Kisses but couldn't find them, so I copied my friend Anna and used Andes mints. My, oh my. I can't imagine the candy cane kisses tasting any better.
-the peppermint extract is optional, but I don't think they would be as good without it. I only put in a 1/2 tsp. or so.
-It took me a couple tries to find dark chocolate chips (we have the worst grocery stores out here) but I definitely recommend using them.

Candy Cane Kiss Cookies
Recipe by Our Best Bites (click to see photo)

1/2 c. shortening
1/2 c. real butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
optional: 1 1/2 tsp peppermint extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 1/2 c. dark chocolate chips
48 Hershey's Candy Cane Kisses, unwrapped

Preheat oven to 350.

Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla (and peppermint extract if using). Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.

Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake for 8-10 minutes or until the centers are set but still soft. Remove from oven and allow to cool for 1-2 minutes. Top each cookie with an unwrapped Candy Cane Kiss. Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.