And no commenting possible on the entry itself, so:

Good to know that kit-kats don’t work in cookies - I bought some (impulsively!) to use either in cookies or in ice-cream, so I’ll stick to the latter.

As far as I am aware there is no sensible way to make ganache non-messy, beyond “putting more chocolate in it so it’s a bit less creamy, though actually when you touch it it will still go everywhere”. However, you can stop the messiness from mattering so much by making them sandwich cookies rather than dipped, with the ganache in the middle.

And oh! I know! Make sheet cookies, say ten centimetres by thirty by one. Make… four of them. Layer them all together, alternating cookies with ganache; chill. Then slice off a section from the end of the resultant cookie log, just like you would with a log cake; cut it about a centimetre or two thick, so it’ll be a 10 by 5-ish by 2 slice. Use two of these and some ice-cream to make stripy ice-cream sandwiches. You can even shove them back in the freezer once assembled - I’ve used set chopped-up ganache as the chips in ice-cream (since, as you say, eating cold hard things isn’t fun) and they’re great, if very messy during the actual chopping-up stage.

Josh - Mum-Ra will have Yum-Ra-spberry Cake, and like it.

MyKitchen - Thanks! And yes, I do.

Brendan, Raven - oh dear, I’m going to need to figure out how to make the Convergence of Etc Cookies, I suppose. Something about… instantiating the characteristics of an “ideal” cookie, through reference to other cookies outside it? One cookie with broken-up chunks of other cookies in it? I’ll need to think about this.