What you'll need

1 box Immaculate Baking Co.™ Gluten Free Double Chocolate Cookie Mix

1/2 cup butter, melted and cooled slightly

2 eggs

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

35 mins prep time
2/40 hrs / mins total time
20 servings

  1. 1

    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.

  2. 2

    In large bowl, stir cookie mix, melted butter and eggs until soft dough forms. Press evenly in pan.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.