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Oatmeal Cookie Cream Chocolate Chip Cookie Sandwiches

  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 12

We added crumbled oatmeal cookies to frosting for a decadent chocolate chip cookie sandwich. ...MORE+ LESS-

Deborah Harroun Deborah Harroun
August 13, 2012


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
cup butter, softened
cups powdered sugar
tablespoons whipping cream
teaspoon vanilla


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  • 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.

Expert Tips

  • 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

No nutrition information available for this recipe

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