Red Velvet Cookies and Cream Cookies

In a large bowl, combine the cookie mix, softened butter, water, and eggs. Mix until a soft dough forms.

Using a large (3-tablespoon) cookie scoop, drop the dough into 10 equal portions onto a parchment-lined baking sheet. Flatten each dough ball in your hand, place an OREO® Cookie in the center and wrap the dough around it, sealing the edges completely. If the dough is too sticky, dust your hands with flour before rolling. Refrigerate 30 minutes.

Meanwhile, heat oven to 350°F.

Bake about 15 minutes, or until the edges are set and the tops look slightly cracked. Let cookies cool on the pan for 5 minutes before transferring to a wire cooling rack to cool completely. 

Top each cooled cookie with a generous swirl of OREO® Creme Flavored Whipped Frosting and finish with crushed OREO® Cookies.