In a stand mixer, or large mixing bowl with hand mixer, cream the butter and sugar until light and fluffy. (1 cup sugar, 1 cup softened butter)

Add the eggs and vanilla, and beat until well mixed, then scrape the sides. (2 large eggs, 2 teaspoons vanilla)

Slowly mix in the cocoa powder, then add the flour and baking powder. Beat on low just until mixed. (1 cup cocoa powder, 1 cup flour, 2 tsp. baking powder)

Add the milk and mix until just until it's incorporated into the batter. (4 T. milk)

Remove cookie dough from the bowl, scraping the sides well. Roll into a ball and cover tightly with plastic wrap. Refrigerate for at least 1 1/2 hours, or up to 2 days.

Unwrap peppermint kisses and place in a gallon freezer bag. Freeze for about an hour before baking cookies, while dough is chilling.

Line a cookie sheet with parchment paper or a silicone baking mat. Use a cookie scoop to place cookie dough evenly on cookie sheet, spacing them apart. I fit 12 to a half sheet baking pan.

Bake for 10-12 minutes. The cookies will not look quite baked, but it's okay! Let the cookies sit for about 3-5 minutes, then place the frozen kisses on top of each cookie. Don't touch them while cooling.

Store in an airtight container for up to 5 days. You can freeze baked cookies in a freezer gallon bag or airtight container for up to 2 months.