Gluten-Free Chocolate Chip Peanutter Whoopie Pies

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  • 30 min prep time
  • 40 min total time
  • 7 ingredients
  • 12 servings

Ingredients

Cookies

1 1/2
containers Pillsbury™ Gluten Free refrigerated chocolate chip cookie dough

Filling

1/2
cup creamy peanut butter (almond butter can be substituted)
1/4
cup unsalted butter, room temperature
2
cups powdered sugar
1
jar (7 oz) marshmallow creme
1/2
vanilla bean, scraped, if desired
1
teaspoon pure vanilla extract

Directions

  1. 1 Preheat oven to 350°F.
  2. 2 Spoon 24 rounded tablespoonfuls dough 2 inches apart on ungreased cookie sheets. Bake 11 to 13 minutes or until golden brown. Cool 10 minutes while making the filling.
  3. 3 In mixer bowl, beat peanut butter, butter and powdered sugar together. Add marshmallow cream, vanilla bean and vanilla extract to the butter mixture. Add a tablespoon or 2 of water if it gets too thick. Mix well, and set aside.
  4. 4 Set up an assembly line, and lay out 12 cookies, bottom sides up. Spoon or pipe filling with a pastry bag evenly on each cookie. Sandwich each cookie with another cookie until you have 12 whoopie pies or cookie sandwiches. Serve immediately, or store in airtight container.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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