Beat the butter and vanilla extract in a standmixer or a electric mixer at medium speed until well mixed. Add the icing sugar and salt and mix until well combined.
Change the speed to low. Add the flour and beat until combined. Remember to scrape the sides and bottom a few times, or until the mixture is well incorporated. Be careful not to overmix.
Put some cling wrap on the counter. Shape the cookie dough into cylinders and wrap the cling wrap around the dough. Refrigerate for at least an hour.
After an hour has passed, preheat the oven to 180 degrees Celsius or 350 Fahrenheit. Place baking paper on two baking trays.
Cut the dough in slices, around half a centimetre in thickness. Place on the baking trays, not too close together. The cookies do expand, but not by much. Bake for ten minutes in the middle racks. Let it cool for 5 minutes, then transfer to cooling tray.
In a Bain-marie (One pot filled with water and a bowl place on top of the pot), place the dark chocolate buttons inside the bowl and let melt at a medium heat. Stir continuously until the chocolate has melted. Take the pot and bowl off the heat.
Put the white chocolate in the Ziplock bag and close tightly. Using the left over hot water in the pot, place the Ziplock bag inside the pot with hot water. Keep it there until the chocolate has melted.
Dip one side of the cookie in the dark chocolate and place two eyes on top. Repeat until all cookies are dipped and have eyes. Cut a small opening on one corner of the bottom of the Ziplock bag. Drizzle the white chocolate on top of the cookies.
Store in an airtight container and consume within 2 weeks. The cookie dough can be kept in the fridge for about a week and in the freezer for about a month. Make sure the dough is well sealed.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.