Line 2 baking sheets with parchment paper or Silpat liners. Set aside.

In a medium-sized bowl, whisk together the flour, baking powder and salt.  Set aside.

Using a standing or hand held mixer and a large bowl, cream together the butter and granulated sugar until light and fluffy.  Add the egg, vanilla and peppermint extract and beat until fluffy.  Scrape down the sides and bottom of the bowl.  Stir in dry ingredients until evenly combined.  Dough will be thick.

Using about 1 tbsp. of dough, roll into balls.  If dough is too sticky, chill it out for about 15 minutes and try rerolling.  Roll each ball in sprinkles, pressing in if needed.  Place dough balls about 2-inches apart on prepared baking sheets.  Refrigerate dough for about 30 minutes before baking.

Preheat oven to 350 degrees F.  Bake dough for 12-14 minutes or until edges appear set and very light brown.  Allow cookies to cool on baking sheet for about 5 minutes.  Quickly press a Hershey Kiss into the center of each dough ball. Place baking sheets into refrigerator for about 20 minutes to set Hershey Kiss.  Store in a tightly-sealed container for up to 7 days, or freeze for up to 3 months.