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Gluten-Free Fudge Brownie Cookie Pudding Cups
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Prep Time:
35 minutes
Total Time:
1 hour 20 minutes
Indulge in decadent gluten-free Fudge Brownie cookie parfait with hazelnut chocolate pudding and whipped cream.
Ingredients:
  • 1/3 cup packed brown sugar
  • 1/4 cup unsweetened baking cocoa
  • 2 tablespoons cornstarch
  • 2 1/4 cups milk
  • 3/4 cup dark chocolate chips
  • 1/3 cup Justin's™ chocolate hazelnut butter blend
  • 2 tablespoons butter, cut into pieces
  • 1 teaspoon gluten-free vanilla
  • 1 package (14 oz) Immaculate Baking Co.™ Gluten Free Fudge Brownie Cookie Dough
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon gluten-free vanilla
  • Chocolate shavings
Instructions:
  • In a 2-quart saucepan, whisk together brown sugar, cocoa, and cornstarch. Slowly pour in the milk. Cook over medium heat for 5 to 7 minutes, stirring constantly until the pudding thickens and comes to a boil. Allow it to boil while stirring for 1 more minute. Take off the heat then mix in chocolate chips, chocolate hazelnut butter, butter, and 1 teaspoon of vanilla until well combined. Transfer the mixture to a shallow dish and let it cool for 10 minutes. Place plastic wrap directly on the surface of the filling to prevent a skin from forming. Chill in the refrigerator for 30 minutes before serving.
  • Preheat the oven to 325°F. Follow the instructions on the package to make the cookies. Allow them to cool entirely for at least 15 minutes. Roughly crumble 6 cookies in a small bowl; save the other 6 cookies for later use.
  • In a chilled medium bowl, whip up the whipping cream, powdered sugar, and 1/2 teaspoon vanilla with an electric mixer on high speed until stiff peaks form. Chill in the refrigerator until you're ready to serve.
  • Layer 1/4 cup pudding in each 8-oz serving glass, top with a heaping tablespoon crumbled cookie and 2 tablespoons whipped cream. Repeat layering with remaining ingredients to make 5 more glasses. Finish with chocolate curls on top and serve immediately.

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