Chocolate Crinkle Kiss Cookies

2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking salt
2 cups granulated sugar
1/2 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 cup powdered sugar

Assorted Hershey Kisses (for these I used Hershey Hugs, mint truffle, cherry cordial, & peppermint kisses) 

In a medium bowl, whisk together the flour, cocoa, baking powder, and salt. 

In a large bowl, whisk together sugar, oil, eggs, and vanilla. Stir flour mixture into sugar mixture, until just combined. Place plastic wrap over bowl and refrigerate dough for at least 2 hours.

Meanwhile unwrap Hershey kisses, place in a small bowl, and freeze until ready to use.

Preheat oven to 350°F.

Line a cookie sheet with parchment paper or spray with baking spray; set aside. Place powdered sugar in a small bowl; set aside. 

Scoop dough into 1/2 tablespoon balls, roll in powdered sugar, and place on baking sheet. Bake for 11-13 minutes, until cookies crackle and no longer look raw (they'll start to look cakey). 

Remove from oven. Immediately press a frozen kiss into each cookie, then place cookie sheet into the freezer just until chocolate is set and no longer shiny. Remove from freezer and allow to cool completely.