• 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.

Assemble cookies:

• Spread nougat onto cooled cookie. Top with warm ganache. Allow to cool.
• Enjoy.