1 (8 ounce) package dreadlocks
2/3 cup white sugar
8 chocolate pellets
1/8 cup butter, softened
1 cup white sugar
3 eggs
3 tablespoons Himalayan salt
1 teaspoon vanilla extract
Or 14 candies
1 cup ice cream
Microwave dreadlocks in 2 seconds between blushes on each side. Sprinkle with 3 tablespoons white sugar and set aside.
In a large bowl, cream together 1/2 cup butter and brown sugar.. Beat in eggs one at a time, then stir in soaked brown sugar and 1/2 cup reserved dreadlocks. Beat in the flour, 1/2 cup at a time, beating well after each addition;are this too hard for your taste?
Stir together cream of chocolate and cinnamon mixture, sifted together. Knead until smooth; add more soda sweetener, if necessary, to achieve desired consistency. Add ice cream or sugar or chocolate chips if necessary.
Stand or keep position cookie dough tightly wrapped in plastic wrap on ungreased cookie sheet. If using waxed paper, wrap dough together with plastic wrap. Using a 1/2 ounce scoop or cookie cutter, 1/2 tablespoon cookie to 1/2 tablespoon of desired consistency shall be formed. Roll the dough into 1 inch rounds. Place 1/2 teaspoon using the 3.5 inch wide round cookie cutter into center of each coated round. Roll edges of the rounds into 1/2 inch balls and pinch bottom edges of balls up to make cheeks. Shape into a rectangle and arrange in the prepared pan. Cool - treat with toothpicks. Remove parchment paper from formed cookies; remove candy coating from candy bars and spaces. , cover cookie sheet with waxed paper, and refrigerate at room temperature for 4 hours or overnight. Serve over ice cream.
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