Preheat the oven 350 degrees. Line two large baking sheets with parchment paper or Silpats.

In the bowl of a stand mixer, add the butter, sugar and brown sugar and beat on medium speed until fully combined.

Meanwhile, whisk together the flour, cocoa powder, baking soda, baking powder and salt together in a medium bowl.

Add the egg to the stand mixer, allowing it to become fully incorporated before adding the vanilla and mint extracts.

Slowly add the flour mixture into the mixer, mixing until a soft dough forms.

Refrigerate dough for 10 minutes. In the meantime, unwrap the Candy Cane Kiss candies.

Remove the dough from the refrigerator and roll into 1 inch balls, placing on the prepared baking sheet.

Bake for 8-10 minutes or until just set. Remove from the oven and allow to cool on the baking sheet for 1 minute before placing the Candy Cane Kiss in the center of the cookie. Cool 2-3 minutes more before transferring the cookies to a wire rack to finish cooling.