Preheat the oven to 350 degrees. Press one piece of each cookie dough into a cookie scoop so that you can clearly see each half.
Now you will need 2 cans of prepared frosting, about 1 pound each can. Any national brand (Betty Crocker, Duncan Hines, Pillsbury) is fine. I picked vanilla and chocolate fudge.
Once your cookies are completely cooled, turn them over so that the flat bottom is right side up and place the racks on top of waxed paper or parchment or even foil.
Uncover the vanilla frosting and remove the foil inner cover. In the microwave, melt the frosting on time cook level 7 for 20 to 30 seconds. Stir the frosting to distribute heat and until all the solid bits are melted. With a regular kitchen teaspoon, cover the vanilla half of each cookie with some of the vanilla frosting. Let it set bit, then go back with remaining frosting and cover each vanilla side a second time. Set the cookies aside for a least 30 minutes.
Once the vanilla frosting is completely set, repeat using the chocolate frosting. Refrigerate or freeze the cookies, single layer only. Even so, the chocolate never hardens 100%, so handle carefully, preferably from the vanilla side. Serve them in extra large paper muffin cups.
Very little work, but you are going to impress a whole lot of people. Unless you horde them for yourself, in which case you are going to have to have your blood sugar checked. I limit myself to one a day, like the Meloxicam. Works like a charm.