Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Cream together softened unsalted butter, brown sugar, and granulated sugar until smooth and fluffy.

Add eggs one at a time, mixing well, then incorporate butterscotch pudding mix and vanilla extract.

Gradually add flour, cocoa powder, cornstarch, baking soda, and salt, mixing on low until cohesive dough forms.

Scoop about 1-inch balls of dough and place them on baking sheets, spacing them about two inches apart.

Fill each ball's indentation with 3 to 4 mini M&Ms and roll the dough back over the candies.

Bake for about 7 minutes, looking for set edges and glossy centers.

Press a Hershey’s Kiss into the center of each cookie immediately after baking.

Cool on baking sheets for about an hour before enjoying.