White Chocolate Cookies and Cream Cookies
Description
Who doesn’t love cookies and cream?! I am grateful for so many awesome gluten free products on the market today, one of them being Glutino’s chocolate sandwich cookies! To be honest, sometimes I eat them right out of the package dipped in peanut butter (channeling Lindsay Lohan in The Parent Trap), but when I am having an extra cookies and cream craving, these decadent cookies definitely satisfy. My trick to the perfect textured gluten free cookie is a few ounces of cream cheese in the dough. I have done this for a few years now and it makes such a huge difference! The combination of cornstarch and cream cheese makes the cookie part so tender and then you get a little crunch from the chocolate sandwich cookie and the ooey-gooeyness from the white chocolate, its a match made in heaven. I hope you love these cookies as much as I do. Enjoy!
- Gluten Free
- Vegetarian
- 10 minutes prep time
- 12 minutes cook time
- 2 hours Chill Time
Recipe
3/4 cup softened butter
4 ounces softened cream cheese
1/2 cup (100g) brown sugar
1/2 cup (100g) granulated sugar
1 egg, room temperature
2 teaspoons vanilla extract
2 1/8 cups (280g) gluten free flour
1 1/2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt (increase to 1 teaspoon if using unsalted butter)
1/2 cup white chocolate chips
1 1/2 cups (about 16) roughly chopped gluten free chocolate sandwich cookies (I use Glutino brand)
1. In a large bowl, cream together softened cream cheese and butter.
2. Add sugars and beat until mixture is light and fluffy.
3. Add egg and vanilla extract and beat until well combined.
4. Add in gluten free flour, cornstarch, baking soda and salt and mix on low speed until just combined.
5. Fold in white chocolate chips and gluten free sandwich cookies.
6. Cover bowl with plastic wrap and chill in the refrigerator for at least two hours, or overnight.
7. Preheat oven to 350° F. Line baking sheets with silicone mat or parchment paper.
8. Roll dough into discs.
9. Bake at 350° F for 10-12 minutes.
10. Allow cookies to cool on the pans for 5 minutes, then cool on wire cooling rack until you are ready to eat.
11. Enjoy! Cookies can be stored at room temperature in an airtight container for up to 4 days. Extra dough can be rolled and frozen until ready to bake.
3/4 cup softened butter
4 ounces softened cream cheese
1/2 cup (100g) brown sugar
1/2 cup (100g) granulated sugar
1 egg, room temperature
2 teaspoons vanilla extract
2 1/8 cups (280g) gluten free flour
1 1/2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt (increase to 1 teaspoon if using unsalted butter)
1/2 cup white chocolate chips
1 1/2 cups (about 16) roughly chopped gluten free chocolate sandwich cookies (I use Glutino brand)
1. In a large bowl, cream together softened cream cheese and butter.
2. Add sugars and beat until mixture is light and fluffy.
3. Add egg and vanilla extract and beat until well combined.
4. Add in gluten free flour, cornstarch, baking soda and salt and mix on low speed until just combined.
5. Fold in white chocolate chips and gluten free sandwich cookies.
6. Cover bowl with plastic wrap and chill in the refrigerator for at least two hours, or overnight.
7. Preheat oven to 350° F. Line baking sheets with silicone mat or parchment paper.
8. Roll dough into discs.
9. Bake at 350° F for 10-12 minutes.
10. Allow cookies to cool on the pans for 5 minutes, then cool on wire cooling rack until you are ready to eat.
11. Enjoy! Cookies can be stored at room temperature in an airtight container for up to 4 days. Extra dough can be rolled and frozen until ready to bake.