Preheat your oven to 350° F and line your baking sheets with parchment paper.
In a sauce pan over medium high heat, add your butter and let melt. Once it's melted, keep it on the heat and let it cook for 5-10 minutes until it foams up and then turns a amber brown color. Transfer into a glass measuring cup and let cool.
In a large bowl, add your cooled brown butter, brown sugar and sugar and mix until well combined.
Add your eggs, vanilla bean paste, vanilla extract and peppermint extract and mix until light and fluffy.
Add in your cocoa powder, flour, cornstarch, baking soda, and salt. Stir until combined. Add your milk if your dough seems too thick.
Pour your chocolate chips, chocolate chunks, peppermint chips and fold until just combined.
Scoop your cookie dough into 1-2 inch balls and place on your baking sheets lined with parchment paper and few inches from each other. (To prevent them from spreading together)
Bake at 350° for 8-10 minutes until edges start to set. Remove from oven.
Using a round cookie cutter or glass, scoot the edges of your cookies to make them round.
Top with your Peppermint Hersheys Kisses. Let cool.
Share and enjoy!!
