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Oatmeal Cookie Cream Chocolate Chip Cookie Sandwiches

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  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 12
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We added crumbled oatmeal cookies to frosting for a decadent chocolate chip cookie sandwich.
By Deborah Harroun
Created Aug 13, 2012


  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
  • Ingredients called for on chocolate chip cookie mix pouch
  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
  • Ingredients called for on oatmeal cookie mix pouch
  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons whipping cream
  • 1 teaspoon vanilla


  • 1
    Heat oven to 375°F.
  • 2
    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.
  • 3
    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.
  • 4
    In medium bowl, beat butter, powdered sugar, cream and vanilla with electric mixer on medium speed until light and fluffy.
  • 5
    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.
  • 6
    Spread about 1/4 cup oatmeal cookie frosting between bottoms of 2 chocolate chip cookies, sandwiching them together. Repeat to make 12 cookie sandwiches.

Tips from the Betty Crocker Kitchens

  • tip 1
    Take an extra shortcut and use a container of Betty Crocker® Rich & Creamy vanilla frosting instead of making your own frosting.
  • tip 2
    Use your favorite cookie mixes! Any Betty Crocker® cookie mixes can easily be interchanged.


Nutrition Facts are not available for this recipe
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