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Chocolate Chip Sandwich Cookies
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Prep Time:
15 minutes
Total Time:
1 hour
Delightful chewy chocolate chip cookie sandwiches filled with creamy chocolate peanut butter.
Ingredients:
  • 1 box (19 oz) 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
Instructions:
  • Preheat the oven to 350°F. In a medium bowl, mix together the cookie mix, butter, vanilla, and egg until a soft dough forms (the dough will have a crumbly texture).
  • Place granulated sugar in a small bowl. Shape the dough into 1-inch balls and coat them with sugar. Space the balls 2 inches apart on ungreased cookie sheets, then use a smooth-bottomed glass to flatten each ball to about 1/4-inch thickness.
  • Bake for 8 to 10 minutes until edges are golden brown. Transfer from cookie sheets to cooling racks and let cool completely for about 30 minutes.
  • Place chocolate chips and peanut butter in a medium bowl. Microwave whipping cream in a small microwavable bowl on High for 30 to 60 seconds. Pour the warm cream over the chips and peanut butter, stir until melted, then mix in powdered sugar until smooth.
  • Spread a luscious 1 tablespoon of filling on the bottom of a cookie, then gently place another cookie on top, bottom side down, letting it stand until perfectly set.

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