Oatmeal Cookie Cream Chocolate Chip Cookie Sandwiches

Blogger Deborah Harroun of Taste and Tell combines two of her favorite cookies into one decadent cookie sandwich.

Prep Time

Minutes

Total Time

1:30

Hr:Mins

Makes

servings

pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix

Ingredients called for on chocolate chip cookie mix pouch

pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

Ingredients called for on oatmeal cookie mix pouch

1/2

cup butter, softened

cups powdered sugar

tablespoons whipping cream

teaspoon vanilla

Heat oven to 375°F.
Make chocolate chip cookie dough as directed on pouch. Use 1 tablespoon to measure 24 balls of dough. Arrange balls 2 inches apart on 2 ungreased cookie sheets. Bake 8 to 10 minutes or until set around edges. Cool on cooling rack.
Spray 13x9-inch (3-quart) baking dish with cooking spray. Make oatmeal cookie dough as directed on pouch; press dough into baking dish. Bake about 15 minutes or until set around edges. Cool completely, about 30 minutes.
In medium bowl, beat butter, powdered sugar, cream and vanilla with electric mixer on medium speed until light and fluffy.
Cut half of the oatmeal cookie into small pieces, or crumble. (Reserve remaining oatmeal cookie for another use.) Add crumbled cookie to frosting. Mix completely.
Spread about 1/4 cup oatmeal cookie frosting between bottoms of 2 chocolate chip cookies, sandwiching them together. Repeat to make 12 cookie sandwiches.

Makes 12 servings

Take an extra shortcut and use a container of Betty Crocker® Rich & Creamy vanilla frosting instead of making your own frosting.

Use your favorite cookie mixes! Any Betty Crocker® cookie mixes can easily be interchanged.

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.