Heat your oven to 375°F, line a large baking sheet with parchment paper and remove wrappers from chocolates.
Beat butter, granulated sugar, brown sugar (or coconut sugar) and vanilla in a large bowl until well blended and the butter is fully incorporated. You may need to scrape down the sides once or twice.
Add flour to the butter mixture and blend until completely smooth. Then, stir in the mini chocolate chips.
Take about a tablespoon of the cookie dough and flatten it into a circle with your hands. Place a chocolate kiss in the center and wrap the cookie dough around it, then roll it into a ball until it is completely covered. Once a perfect ball is formed, place it on the parchment lined baking sheet and repeat until the dough is gone. You should have 35-40 cookies!
Refrigerate the cookies for 10-20 minutes. Don't skip this step as this really helps the cookies keep their shape!
Bake the cookies for 10 to 12 minutes (or until set) on the middle rack. Be sure to watch closely to ensure the cookies are holding their round shape. If cooked too long, they may start to spread out or brown on the bottom.
Once cool to the touch remove the cookies from the cookie sheet to a wire rack (on top of a piece of parchment paper) to cool completely.
Prepare the chocolate drizzle by combining chocolate chips and coconut oil in a microwave safe dish. Heat in 30 second increments, stirring between each, until smooth.
Dip a fork into the melted chocolate and drizzle it over the cookie bites in fast sweeping motions.
Allow to cool, then keep refrigerated until you're ready to gift or serve!
