Alyssa and I had lots of fun making these cookies together. I cut out the circles from the cookie dough, and Alyssa decorated the cookies. The resulting cookies are the perfect combination of crunchy, chewy, and chocolatey.
2 cups sugar
1 cup butter, softened
3 eggs
1 tablespoon vanilla
3 cups all-purpose flour
¾ cup unsweetened cocoa
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Candy corn
Red cinnamon candies
Combine sugar and butter in large bowl; beat at medium speed until well-mixed. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well-mixed.
Combine all remaining ingredients except candies in medium bowl. Reduce speed to low; add flour mixture to butter mixture. Beat until well-mixed.
Divide dough in half. Shape each half into a ball; flatten to ½ inch. Wrap each half in plastic food wrap. Refrigerate until firm (at least 2 hours).
Heat oven to 350°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to ¼-inch thickness. Cut with 3-inch round cookie cutter. Place onto ungreased cookie sheets.
Using fingers, pinch up 2 ears at top of each circle. Place 2 pieces of candy on corn on cookies for eyes and 1 red cinnamon candy for nose. Press tines of fork on each side of cookie below the eyes to form whiskers.
Bake for 7 to 9 minutes or until cookies are set. Let cool 1 minute on cookie sheet; remove to wire cooling rack.
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