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Mini Oatmeal Peanut Butter Cream Pies
Mini Oatmeal Peanut Butter Cream Pies
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Prep Time:
45 minutes
Total Time:
1 hour 15 minutes
Create a decadent treat by combining two Betty Crocker® cookie mixes for a delightful blend of oatmeal and peanut butter goodness.
Ingredients:
  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
  • 3 tablespoons vegetable oil
  • 2 tablespoons water
  • 2 eggs
  • 1 pouch (17.5 oz) Betty Crocker™ Oatmeal Cookie Mix
  • 1/2 cup butter, softened
  • 1 tub (12 oz) Betty Crocker™ Whipped Whipped Cream Frosting
Instructions:
  • Preheat oven to 350°F. Combine peanut butter cookie mix, oil, 1 tablespoon of water, and 1 egg in a medium bowl until dough forms.
  • Combine oatmeal cookie mix, butter, remaining 1 tablespoon of water, and the remaining egg in a separate bowl, stirring until a dough forms.
  • Use a small (2-teaspoon size) cookie scoop to create uniform-sized balls of dough on ungreased cookie sheets. Make 36 peanut butter cookies and 36 oatmeal cookies. Do not press down the peanut butter dough with a fork.
  • Bake for 10 to 12 minutes or until golden brown with set edges, then transfer to cooling racks and let cool completely.
  • Try this: Spread 1 tablespoon of frosting on the bottom of a peanut butter cookie. Top it with an oatmeal cookie, bottom side down, and gently press them together. Store loosely covered at room temperature.

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