Begin by unwrapping 34 Frozen Candy Cane Hershey Kisses and placing them in the freezer for about 30 minutes.

While the Kisses are chilling, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a mixing bowl, whisk together 2 cups of all-purpose flour, ⅔ cup of Dutch process cocoa powder, 1 teaspoon each of baking powder and baking soda, along with ½ teaspoon of salt.

In another bowl, cream together ½ cup of softened unsalted butter with ½ cup of packed light brown sugar and ⅓ cup of granulated sugar for about 1-2 minutes.

Add in 2 large room-temperature egg yolks and 1 teaspoon of pure vanilla extract, mixing until fully incorporated.

Gradually mix the dry ingredients into the wet mixture until just combined, careful not to overmix.

Scoop the cookie dough into 34 portions and roll into balls, optionally rolling in granulated sugar.

Bake your cookies in the preheated oven for 7-8 minutes; watch for the edges to look set while the centers are slightly soft.

Immediately after taking the cookies out of the oven, press a frozen Kiss into the center of each cookie.

Allow the cookies to cool for a few minutes until the Kisses are set, then transfer to a wire rack to cool completely.