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?
- 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
Make your cookie dough.
Reserve about 1/3 and press the rest into a pan.
Bake at 350 for about 8-10 minutes.
While cookies are baking, mix whipping cream until stiff peaks form.
Mix Mascapone or cream cheese, extract, and sweeteners until blended.
Blend the whipping cream, and mascapone mixture together.
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.
Form cookie dough balls with remaining cookie dough and place on top.
Refrigerate until read to serve!
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