Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Crack in one egg and pour in the vanilla extract, mixing thoroughly until combined and smooth.
- In a separate bowl, whisk together cocoa powder, baking powder, salt, and all-purpose flour until well combined.
- Gradually add this dry mixture to the wet ingredients, stirring carefully until just incorporated.
- Flatten the dough into a disc shape and wrap tightly in plastic wrap; refrigerate for at least 1 hour.
- Preheat your oven to 350°F (175°C) and roll out the chilled dough to about ⅛ inch thick.
- Use a cookie cutter to cut out 22 circles for bases and 44 small triangles for ears.
- Bake the round cookie bases for 10-12 minutes and allow them to cool completely.
- Roll out remaining dough to 1/16th inch thickness and cut out 22 larger circles for domed cookies.
- Freeze the domes for about 15 minutes and then bake for 7-9 minutes.
- After cooling, fill the domed cookies with candy and use melted candy melts to attach flat cookie tops.
- Decorate with candy eyes, heart sprinkles, and create whiskers with licorice or icing.
- Store cookies in an airtight container at room temperature for up to 4 days.
Nutrition
Notes
For best results, keep butter slightly softened, don't skip chilling the dough, and ensure uniform shapes for baking.