Mini Oatmeal Peanut Butter Cream Pies

Use two Betty Crocker® cookie mixes to make one delicious dessert in this delicious blend of oatmeal and peanut butter flavors. MORE+ LESS-

By Jessica Walker

March 7, 2013

pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix

tablespoons vegetable oil

tablespoons water

eggs

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

1/2

cup butter, softened

container Betty Crocker™ Whipped whipped cream frosting

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1

Heat oven to 350°F. In medium bowl, stir together peanut butter cookie mix, oil, 1 tablespoon of the water and 1 of the eggs until dough forms.
2

In another bowl, stir together oatmeal cookie mix, butter, remaining 1 tablespoon water and remaining egg until dough forms.
3

Using small (2-teaspoon size) cookie scoop, scoop balls of dough onto ungreased cookie sheets (make 36 peanut butter cookies and 36 oatmeal cookies). Make sure cookies are uniform in size and DO NOT flatten peanut butter dough with a fork.
4

Bake 10 to 12 minutes or until light brown and edges are set. Remove from cookie sheets to cooling racks; cool completely.
5

For each cookie pie, spread about 1 tablespoon frosting on bottom of 1 peanut butter cookie. Top with 1 oatmeal cookie, bottom side down; gently press together. Store loosely covered at room temperature.

Using a cookie scoop is very important for this recipe, as you want your cookies to be uniform in size when you sandwich them together. The 2-teaspoon-size cookie scoop results in a cookie measuring about 2 inches in diameter. If your scoop is smaller or larger, your yield will differ.
Feel free to use any of the Betty Crocker® Whipped frosting varieties if you can’t find the whipped cream flavor.