Ingredients
1
pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/2
cup butter, softened
2
eggs
1
pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
3
tablespoons vegetable oil
1
tablespoon water
1 1/2
cups powdered sugar
1
cup creamy peanut butter
1/4
cup butter, softened
Preparation
Heat oven to 375°F (350°F for dark or nonstick cookie sheets). Make and bake chocolate chunk cookies as directed on package, using 1/2 cup butter and 1 of the eggs. Remove from cookie sheets to cooling racks; cool completely.
Make and bake peanut butter cookies as directed on package, using oil, water and remaining 1 egg. Remove from cookie sheets to cooling racks; cool completely.
In small bowl, stir together filling ingredients until blended and smooth. Spread filling evenly over tops of chocolate chunk cookies. Top each with 1 peanut butter cookie, bottom side down; gently press together.
