Poppin’ Fresh Double Decker Cookies

1 (20-oz.) package Pillsbury’s Best Refrigerated Peanut Butter Cookies
Sugar
1 (20-oz.) package Pillsbury’s Best Refrigerated Chocolate Chip Cookies
1 can Pillsbury Chocolate Frosting Supreme
½ cup creamy peanut butter

Heat oven to 350º F. Divide peanut butter cookie dough into 36 equal pieces, rolling each into a ball. Place 2 inches apart on ungreased cookie sheets. Using fork dipped in sugar, flatten each ball slightly in crisscross pattern.

Bake at 350º F for 8 to 11 minutes or until light golden brown. Immediately remove from cookie sheets. Repeat with chocolate chip cookie dough.

In small bowl, combine frosting and peanut butter; blend well. Spread about 1 tablespoonful frosting mixture on bottom of each peanut butter cookie; top each with one chocolate chip cookie, pressing gently. Store in refrigerator. 3 dozen sandwich cookies.

Variation: Mini Double Decker Cookies. Divide each roll of cookie dough into 54 pieces. Prepare as directed above. Bake 350º F for 8 to 11 minutes. Continue as directed above, using about 1 teaspoonful frosting mixture for each cookie sandwich. 4 ½ dozen sandwich cookies.