• In a large bowl, combine the peppermint extract, corn syrup and butter.
• Add in the powdered sugar and mix well.
• Roll the dough out onto a clean surface dusted with powdered sugar.
• Use a Mickey shaped cookie cutter to cut out the patties.
• Place the peppermint patties onto a baking sheet lined with parchment paper.
• Place the peppermint patties into the freezer for 15 minutes.
• While the peppermint patties are chilling, melt the chocolate in the microwave.
• Using a fork, carefully dip each peppermint patty into the melted chocolate before transferring them to a piece of parchment paper to cool.
• Store the peppermint patties in an airtight container in the refrigerator.

• Warm the milk and water in the microwave or in a pan. You want it to be warm but not hot.
• Mix the yeast and salt in with the milk and water and allow it to sit for about 5 minutes.
• Add the butter, egg and flour and mix well. Knead the dough until a sticky ball forms.
• Place the dough into a bowl, cover with a dish towel and allow it to rise for 1-2 hours.
• Roll the dough out to a square/rectangle that is about 1/2 inch thick.
• Use a Mickey shaped cookie cutter to cut out the beignets.
• Add 2-3 inches of vegetable oil to a large pan for frying. Preheat the oil to 325 degrees.
• Fry each piece of dough for 1-2 minutes per side until golden brown.
• Top the beignets with powdered sugar and serve when they are warm.

• In a large bowl, combine the flour, cocoa powder, salt and baking powder.
• In a separate bowl, mix the butter, sugar and brown sugar until combined. Add the eggs and vanilla extra and mix well.
• Gradually add the dry mixture to the wet mixture until just combined.
• Divide the dough into two balls and roll each ball out into a large disc shape.
• Place the dough into the refrigerator to chill for about an hour.
• Preheat the oven to 350 degrees.
• On a floured surface, roll the dough out until about 1/2-inch thickness. Use a mickey shaped cookie cutter to cut out the cookies.
• Line two baking sheets with parchment paper and place the cookies onto the baking sheets.
• Place the baking sheets into the refrigerator to chill for 10-15 minutes.
• Bake the cookies at 350 degrees for 13-15 minutes.
• Let the cookies cool, then add a scoop of ice cream to the bottom side of one cookie. Top the ice cream with another cookie to form the mickey ice cream sandwiches.
• Serve immediately and enjoy!

To Prepare the Cookies:

• Preheat the oven to 350 degrees.
• In a large bowl, combine the butter, brown sugar, eggs and vanilla until creamy.
• To a separate bowl, add the flour, oats, cinnamon, baking soda and salt and stir to combine.
• Gradually add the dry mixture to the wet mixture until just combined.
• Line two baking sheets with parchment paper and use an ice cream scoop to drop the cookie dough onto the baking sheets. Press the cookie balls down slightly and allow enough room for the cookies to spread during baking.
• Bake the cookies at 350 degrees for 13-15 minutes.
• Let the cookies cool, then add a scoop of frosting to the bottom side of one cookie. Top the frosting with another cookie to form the wookiee cookies.

To Prepare the Frosting:

• In a large bowl, mix the butter, cream cheese and vanilla together.
• Add the powdered sugar 1 cup at a time and mix well.
• Chill the frosting in the refrigerator until ready to use.

To Prepare the Chocolate Topping:

• Melt the chocolate chips in one bowl and the white chocolate chips in a separate bowl.
• Add the melted chocolate and melted white chocolate to two separate piping bags.
• Pipe the chocolate into long rectangles on a baking sheet lined with parchment paper. Allow the chocolate to set in the refrigerator for 15-20 minutes.
• Add small white dashes to the chocolate rectangles using the white chocolate. Allow the chocolate to set in the refrigerator for another 15-20 minutes before adding to the wookiee cookies.