BellyBuster Cookie

Preheat oven to 375 & lightly grease cookie sheets.

In large mixer bowl combine Crisco, brown sugar, half and half, vanilla and almond extract. Mix until light and fluffy – around 1-2 minutes. Add egg and mix well. Mix in flour, salt, and baking soda just until blended. Add in grated chocolate and chips mixing just until combined. Now, stir in mini kisses or the M&Ms.

Drop onto cookie sheets using a cookie scoop if you have one (this holds about 2 tablespoons of dough). If not use a tablespoon and just mound the dough up into a pretty good ball. Place 2 inches apart on cookie sheets and bake for 8 minutes. Remove from oven and leave on cookie sheet for about 3 minutes and then place on wire rack to cool completely.

While cookies are baking mix up your frosting/filling. Cream Crisco and butter together. Add powdered sugar one cup at a time, mixing well after each addition. After the second cup, add in the milk and salt. When all of the sugar has been added, add in the vanilla, mixing well. Add marshmallow cream, mixing until light & fluffy, about 2 minutes.

Now, when cookies have cooled . . . (You should have about 48, unless thieves ate some of the batter. That’s what happens here!) Anyway, spread the bottom of 24 cookies with frosting/filling and top with the bottom of the remaining 24 cookies. Its important to use the bottoms of both, as they are flat. Store in an airtight container. I bet they won’t last long enough to worry about where to store them!!! Enjoy!!!