Gluten-free Mascapone Layered Cookie Dough

I can handle a little dairy on occasion, and if you can, too, read on! Sometimes when you’re invited to a friend’s house for dinner, you want to bring something just a little bit different. So as I’m perusing my cabinets, desperately trying to avoid a trip to the grocery store, I start looking for what I can make utilizing what I already have on hand. From this, something beautiful was born! Introducing Mascapone-Layered Cookie Dough. And you know what? Now that I’m a grown up, I figured I can make my cookie dough as big and gaudy as I want! You may decide you want them smaller, but what’s the fun in that?

    Ingredients

    • Chocolate Chip Cookie recipe (link located at the bottom of this page)
    • 12 oz Mascapone (or cream cheese)
    • 1/4 cup Confectioner's Swerve
    • 1 dropperful of SweatLeaf liquid stevia
    • 1 cup heavy whipping cream
    • 2-3 tsp. vanilla extract

    Directions

    1

    Make your cookie dough.

    2

    Reserve about 1/3 and press the rest into a pan.

    3

    Bake at 350 for about 8-10 minutes.

    4

    Cool completely.

    5

    While cookies are baking, mix whipping cream until stiff peaks form.

    6

    Mix Mascapone or cream cheese, extract, and sweeteners until blended.

    7

    Blend the whipping cream, and mascapone mixture together.

    8

    Smooth over cooled cookie. Unless you like a lot on there, you will have some left over. Use as much or as little as you’d like.

    9

    Form cookie dough balls with remaining cookie dough and place on top.

    10

    Refrigerate until read to serve!

    Click HERE for Chocolate Chip Cookie Recipe

     

    Print Recipe

    Recipe Categories