Betty Crocker® Gluten Free chocolate chip cookie mix make this delightful dessert easy to make – chewy cookies sandwiched with a chocolaty peanut butter cream filling.
box Betty Crocker™ Gluten Free chocolate chip cookie mix
cup butter, softened
teaspoon gluten-free vanilla
cup granulated sugar
cup semisweet chocolate chips
cup creamy peanut butter
cup whipping cream
cup powdered sugar
Heat oven to 350°F. In medium bowl, stir cookie mix, butter, vanilla and egg until soft dough forms (dough will be crumbly).
In small bowl, place granulated sugar. Shape dough into 1-inch balls. Roll in sugar. On ungreased cookie sheets, place balls 2 inches apart. With smooth-bottomed glass, flatten each ball to about 1/4-inch thickness.
Bake 8 to 10 minutes or until edges are lightly browned. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
In medium bowl, place chocolate chips and peanut butter. In small microwavable bowl, microwave whipping cream on High 30 to 60 seconds. Pour cream over chips and peanut butter; stir until chips are melted. Stir in powdered sugar until smooth.
For each sandwich cookie, spread 1 tablespoon filling on bottom of 1 cookie; top with second cookie, bottom side down. Let stand until set.
Roll edges of cookies in finely chopped peanuts, if you like.
Try milk chocolate chips in place of semisweet.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 1 1/2 Other Carbohydrate; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.