My family loves making all types of new cookies throughout the year, not just around the holidays. I’m always looking for unique, inventive recipes to try. I don’t want to spend a whole lot of time in the kitchen, so I love to take shortcuts by using cookie mixes. These cookies use a package of Betty Crocker® sugar cookie mix and a package of Betty Crocker® double chocolate chunk cookie mix. I first prepare the two mixes in separate bowls. I roll out the sugar cookie dough between two layers of parchment paper. Then I evenly spoon the chocolate chunk cookie dough on top of the sugar cookie dough. Then I add the parchment paper back and roll it out gently and evenly. I then gently roll this cookie dough into a log and refrigerate it for 2 to 3 hours or until firm. To make the cookies, slice the log into 36 (1/2-inch) slices. Bake in batches on a baking sheet sprayed with non-stick spray or lined with parchment paper. Cool for 2 to 3 minutes on cookie sheet after baking before transferring to a cooling rack. You have two cookie flavors in one…how great is that?