Chocolate Chip Sandwich Cookies

COOKIES 1 box Betty Crocker™ Gluten Free chocolate chip cookie mix

1/2 cup butter, softened

1 tsp. glutenfree vanilla extract

1 egg, beaten

1/4 cup granulated sugar

FILLING 1 cup semisweet chocolate chips

1/2 cup creamy peanut butter

1/3 cup whipping or heavy cream

2/3 cup confectioners’ sugar ● Preheat 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 44 1" balls. Roll in sugar. On ungreased baking sheets, place balls 2" apart. With smoothbottomed glass, flatten each ball to about 1/4" thickness. Bake 8-10 minutes or until edges are lightly browned. Remove from baking sheets to cooling racks. Cool completely, about 30 minutes. ● In medium bowl, place chocolate chips and peanut butter. In small microwavable bowl, microwave cream on High 30-60 seconds. Pour cream over chips and peanut butter; stir until chips are melted. Stir in confectioners’ sugar until smooth. For each sandwich cookie, spread 1 Tbs. filling on bottom of 1 cookie; top with second cookie, bottom side down. Let stand until set. Makes 22 sandwich cookies.