Step 1

Heat oven to 350°F. Place cereal in 1-quart resealable food-storage plastic bag. Using flat bottom of measuring cup, coarsely crush cereal. Set aside.

Step 2

In medium bowl, stir cookie mix, softened butter and egg until soft dough forms. Stir in crushed cereal and white vanilla baking chips. Drop dough by rounded measuring tablespoonfuls 2 1/2 inches apart on ungreased cookie sheets.

Step 3

Bake 9 to 11 minutes or until edges are set and golden brown (centers will be soft). Cool 2 minutes before removing from cookie sheet to cooling rack. Cool completely, about 30 minutes.

Step 4

For each sandwich cookie, spread generous tablespoonful frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Store covered in airtight container with waxed paper between layers.