150g unsalted butter, chopped, at room temperature
1/2 cup firmly packed brown sugar
2 egg yolks
1 tsp vanilla extract
1 and a 1/2 cups plain flour
290g bag Dark Choc Melts
200g bag Dark Choc Bits
Grease and line two large oven trays.
Beat butter and sugar in a small bowl of an electric mixer until light and fluffy. Add yolks and vanilla. Beat until combined. Add flour. Stir until combined.
Roll level tablespoons of mixture into balls. Place 5cm apart on prepared trays. Flatten slightly with the palm of your hand. Press one Dark Choc Melt and four Dark Choc Bits (as pictured) onto each one to resemble paw pads. Refrigerate for 20 minutes.
Cook in a moderate oven (180C) for about 12 minutes, or until lightly golden and firm to the touch. Remove from the oven. Cool completely on trays before serving.