Hot Chocolate Dreamz (do it, but do it with a Z)

For the cookies (make about 2 dozen sandwiches)

• 1 cup (2 sticks) butter, at room temperature
• 1 cup white sugar
• ⅔ cups light brown sugar, packed
• 2 eggs
• 1 teaspoon vanilla
• 3-¼ cups all-purpose flour
• 4 (1-oz) packages hot chocolate mix (not sugar-free; a total of about 1 cup of hot chocolate mix)
• 1-¼ teaspoons salt
• 1-¼ teaspoons baking soda

Cream butter and sugars until smooth. Beat in eggs and vanilla until combined.

In a separate bowl, whisk together the flour, hot chocolate mix, salt and baking soda. Add the flour mixture to the wet ingredients slowly until incorporated.

Chill the dough for an hour.

Preheat oven to 350 degrees.

Make balls of dough, around 1½ tablespoons each, and place onto baking sheets lined with parchment paper.  Bake for 10-12 minutes or until edges are golden brown. The cookies will still look soft. They will continue to cook as they cool. Let cool for 5 minutes before removing from pan.

For the frosting

• 1 cup (2 sticks) salted butter, at room temperature
• 1 cup hot chocolate mix
• 1 cup powdered sugar
• 1/4 cup heavy cream

In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and hot chocolate mix on medium speed until creamy and smooth. Turn the speed to low and add the powdered sugar, mixing until incorporated.

With the mixer still on low, slowly stream in the cream and mix until combined. Turn the speed back up to medium-high and beat for 1 minutes until the frosting is creamy and smooth, scraping the sides of the bowl as necessary.

Store airtight at room temperature for up to 2 days, or refrigerated for up to 5 days, or in the freezer for up to 1 month.