Snickerdoodle Sandwich Cookie
Snickerdoodle Sandwich Cookie
Prep Time: 50 Minutes
Yields: 20 Cookie Sandwiches
Ingredients:
1 pouch Betty Crocker® snickerdoodle cookie mix
1/2 cup butter or margarine, melted
1 egg
1 tube (7 oz) Betty Crocker® Cookie Crème - Vanilla
Instructions:
1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until soft dough forms. Empty cinnamon sugar packet (from cookie pouch mix) into small bowl; set aside.
2. Roll dough into 40 (1 1/4-inch) balls. Drop balls, one at a time, into cinnamon sugar mixture, coating with sugar mixture. Place 2 inches apart on ungreased cookie sheet. Press each ball with fingers to flatten slightly.
3. Bake 9 to 11 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
4. For each cookie sandwich, squeeze about 2 teaspoons cookie creme on bottom of 1 cookie. Top with another cookie, bottom side down. Press together lightly, twisting slightly.