Cheatin' Wheat Gluten Free Recipes

Stuffed Cookies

gluten free stuffed cookie dough

Description

So, this is not your typical cookie. Our Cheatin' Wheat Gluten Free Chocolate Cake mix serves as the cookie base. That's right. Cake Mix masquerading as a cookie. A stuffed cookie no less.

Stuffed cookies? Stuffed with what you might ask? Well, any candy you want that pairs nicely with chocolate, and preferably something that will melt into a gooey decadent center when baked inside the cookie. You can use any candy you like such as more chocolate, caramels, mini peanut butter cups, Snickers pieces, etc. Obviously, just make sure it is gluten free!

Is this cookie sophisticated, difficult, or time consuming? No! Is it super easy, kid friendly and delicious? Yes! I'm talking so easy, your kids should be doing the work while you supervise. And only because there is an oven involved and they might eat all the candy used to stuff the batter.

Ingredients

17 oz
Cheatin' Wheat Chocolate Cake Mix (1 Retail box equals 17 oz.)
2  
Eggs
1⁄3 c
Oil
1⁄4 c
Water
1 t
Vanilla Extract
1⁄4 t
Salt (Optional)

Summary

Yield
Cookies
Prep time
10 minutes
Cooking time
12 minutes
Total time
22 minutes

Instructions

Preheat oven to 350 degrees.

Place Cheatin' Wheat Gluten Free Chocolate Cake mix and salt into a bowl. Separately, whisk together the eggs, oil, vanilla and water. Add the wet ingredients to the dry mix and stir to combine. You will have a nice, stiff batter. However, it will be a little sticky.

Now, I like just enough "cookie" to surround a lot of candy. However, you can use whatever ratio of batter to filling you like. There are several ways to proceed through the next steps so I will give you a few options:

  1. Using a small ice cream scoop, portion out the batter onto cookie sheets lined with parchment. The cookies will spread slightly so space them about 1" apart. Place a piece of candy that is about 2/3 the size of the batter in the middle and press down gently. Using damp hands, pick up the cookie batter and work the batter up and around the candy, forming a ball and sealing the candy in the middle. Work you way through all of the cookies. OR....
  2. Using a small ice cream scoop, fill the scoop halfway with batter. While the batter is still in the scoop, place a piece of candy in the middle. Top with more batter. Using damp hands, remove batter from scoop and gently form a ball sealing the candy in the middle. OR...
  3. Make a big ol' mess as long as you have candy stuffed and sealed inside balls of dough.

Bake cookies for 9-12 minutes depending on the size of scoop you used. The cookies will feel fully set, but not dry or crispy. Remember, it is more like cake than a crunchy cookie.

Notes

Feel free to substitute your favorite spirit or liqueur in place of the water for an extra kick.

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