Ingredients

The following ingredients have 4 Servings
  • 1 and 1/4 cups butter (softened)
  • 2 cups white (granulated sugar)
  • 2 large eggs (room temp)
  • 2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 - 16 ounce contianer prepared vanilla frosting
  • 1 and 1/4 cups crispy rice cereal
  • 1/4 cup butter
  • 2 tablespoon unsweetened cocoa
  • 2 to 3 tablespoon milk
  • 2 and 1/2 to 3 cups confectioners sugar (sifted so there are no lumps)
  • 1 teaspoon vanilla

Instruction

  • In a large mixing bowl, beat butter and sugar until light and fluffy.
  • Add eggs and vanilla and beat well.
  • In another bowl, stir together flour, cocoa, baking soda and salt. Gradually add this to the butter mixture.
  • The mixture will be THICK.
  • Heat oven to 350 degrees F.
  • Chill in refrigerator 10 minutes.
  • I used a regular sized ice cream scoop for extra large cookies.
  • Drop dough onto a greased, cold cookie sheet.
  • Bake 17 minutes at 350 degrees for crisp edges and gooey centers.
  • Remove from oven and allow cookies to sit on cookie sheet 2 minutes before removing.
  • After 2 minutes, using a thin spatula, move to a wire rack to cool.
  • Nougat
  • Microwave frosting 30 seconds just to make it easier to blend. Stir.
  • Stir in crisp rice cereal.
  • Ganache
  • Stir together first 3 ingredients in a sauce pan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thick. Remove from heat. Whisk in powdered sugar and vanilla. Whisk until smooth.