2 cups all-purpose flour
2/3 cup Hershey’s Special Dark or Scharffen Berger unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 tablespoon vanilla extract
36 Hershey’s Candy Cane Kisses, unwrapped and frozen a few hours or overnight
Mix flour, cocoa, baking soda, and salt in a medium bowl; set aside. Beat butter and sugar until light and fluffy. Beat in eggs, vanilla, and then dry ingredients to form a smooth dough.
Divide dough into 36 portions (refrigerating a few minutes if too soft to work with). Working one at a time, roll a portion of dough around a Kiss until completely covered. Repeat with remaining dough and Kisses. Freeze for at least 30 minutes. (Can be covered and frozen a week or more.)
When ready to bake, adjust oven rack to lower-middle position and heat oven to 350 degrees.
Line 36 mini-muffin cups with paper liners, filling each with a frozen cookie dough ball. Bake until cookie bites are just set, about 12 minutes. Let cool completely in pans on a wire rack. (Can be stored in an airtight container up to 5 days or frozen for a month or more). Serve, dusting with confectioner’s sugar.