Cookies and Cream Stuffed Cookies

by Eve Horbol

Granola Butter-stuffed cookies. Enough said. 

Ingredients 

  • 1/2 cup Cookies & Cream Granola Butter
  • 6 tablespoons butter, softened 
  • ¾ cup white sugar
  • 1 egg 
  • ¾ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ cups gluten-free flour blend

Instructions 

  1. Using a melon baller or spoon, scoop Granola Butter onto a cookie sheet lined with parchment paper and freeze. 
  2. Preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone baking mat.
  3. Cream together the butter and sugar. Add the egg and mix until smooth.
  4. Add the vanilla extract, salt, baking powder, baking soda, and gluten-free flour and mix until combined.
  5. Remove the frozen Granola Butter from the freezer and wrap each one in cookie dough. Place on cookie sheet.
  6. Bake for 8-10 minutes and faceplant!

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