Method:

• Heat oven to 350°F. In large bowl, stir together cookie mix, cocoa and flour. Add sour cream, ¼ cup/50 mL butter, 1 tsp/5 mL vanilla and the egg; stir until stiff dough forms.

• Shape dough into 36 (1-inch) balls. On ungreased baking sheets, place balls 2-inches (5 cm) apart. Press each ball to flatten slightly.

• Bake 8 to 9 minutes or until set (do not overbake). Cool 2 minutes; remove from baking sheets to cooling racks. Cool completely, about 15 minutes.

• In small bowl, beat filling ingredients with electric mixer until light and fluffy. For each cookie pie, spread about 2 tsp (10 mL) filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.

• In small bowl, stir together topping ingredients; sprinkle over tops of cookie pies. Store between sheets of waxed paper in tightly covered container.