1 cup unsalted butter, softened
1 cup sugar
2 large eggs, room temperature
1 Tbsp. vanilla extract
3-1/2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
6 to 7 Hershey’s Cookies ‘n’ Creme candy bars (1.55 oz. each) broken into 3-section pieces
2 1/2 cups vanilla frosting
Red, black and yellow paste food coloring

Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Wrap and refrigerate until firm enough to roll, at least 1 hour. Preheat oven to 350 degrees. On a lightly floured surface, roll each portion of dough to 1/8-inch thickness. Cut with a floured 3-inch round cutter. Place half of the circles 1 inch apart on ungreased baking sheets; top with candy bar pieces. Top with remaining circles, pinching edges to seal. Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks; cool completely. Tint 1 2/3 cups frosting red; spread over cookies. Tint 2/3 cup frosting black; pipe belts and buttons over top. Tint remaining frosting yellow; pipe buckles on belts.