Christmas-Kissed Cookies

11/2 cups semisweet chocolate chips
13/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
2 tsp baking powder
1/4 tsp salt
1 stick (1/2 cup) unsalted butter, softened
1 cup packed light-brown sugar
2 large eggs
1 tsp vanilla extract
1 cup finely chopped walnuts
1 cup confectioners’ sugar
50 caramel-filled chocolate Kisses

Melt chocolate chips as package directs. Let cool. Whisk flour, cocoa, baking powder and salt in a large bowl to blend. Beat butter and brown sugar in a large bowl with mixer on medium speed until creamy. Beat in eggs, extract and chocolate until blended. On low speed, beat in flour mixture until combined. Stir in nuts. Cover and chill 1 hour until firm. Heat oven to 350°F. Roll level tablespoons dough into 1-in. balls. Roll balls in confectioners’ sugar to coat. Place 1 in. apart on ungreased baking sheet (s). Bake 12 to 14 minutes until cookies set and tops are cracked. Cool 1 minute on sheet on a wire rack. Gently press a chocolate Kiss on each. Transfer to rack to cool completely.

Storage tip: Refrigerate airtight in a single layer up to 1 week, or freeze up to 1 month. Re-dust with confectioners’ sugar, if needed.