1 box Immaculate Baking Co.™ Gluten Free Double Chocolate Cookie Mix
1/2 cup butter, melted and cooled slightly
3 oz cream cheese, softened
1/3 cup creamy peanut butter
1/3 cup powdered sugar
1/3 cup whipping cream
1/4 oz semisweet chocolate, shaved
Heat oven to 350°F. Line bottom and sides of 8-inch square pan with foil, leaving 2 inches excess foil hanging over edges of pan. Spray in bottom only with cooking spray.
In large bowl, stir cookie mix, melted butter and eggs until soft dough forms. Press evenly in pan.
Bake 25 to 27 minutes or until center is set. Cool 5 minutes. Use metal spatula to flatten edges of cookie base to form an even surface. Cool completely, about 1 hour 30 minutes.
In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until blended. Add whipping cream. Beat on high speed about 2 minutes or until light and fluffy.
Using excess foil on edges of pan as handles, remove baked cookie base from pan. Using 1 1/2-inch round cookie cutter, cut out rounds from cookie base. Place on tray lined with foil or cooking parchment paper.
Place cream cheese mixture in decorating bag fitted with 1/2-inch round decorating tip. Pipe on top of each cookie base. Sprinkle each with shaved chocolate. Store in refrigerator until serving.
- Use a vegetable peeler or sharp knife to create shavings from a chunk of your favorite chocolate.
- Top with chopped peanuts as well, if desired.
- Crumble the leftover chocolate cookie base, and serve it on top of ice cream.
- Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
|Calories from Fat||110|
|% Daily Value|