Ingredients
1
box Betty Crocker™ Gluten Free chocolate chip cookie mix
1/2
cup butter, softened
1
teaspoon gluten-free vanilla
1
egg, beaten
1/4
cup granulated sugar
1
cup semisweet chocolate chips
1/2
cup creamy peanut butter
1/3
cup whipping cream
2/3
cup powdered sugar
Preparation
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.
