Best Gluten Free Cookie Brownie Cups Recipes

GLUTEN-FREE FUDGE BROWNIE COOKIE PUDDING CUPS

Steps:

• In 2-quart saucepan, mix brown sugar, cocoa and cornstarch with whisk. Gradually stir in milk. Cook over medium heat 5 to 7 minutes, stirring constantly, until pudding thickens and boils. Boil and continue to stir constantly 1 minute longer. Remove from heat; stir in chocolate chips, chocolate hazelnut butter, butter and 1 teaspoon vanilla until blended. Pour into shallow dish; cool 10 minutes. Press plastic wrap on filling to prevent tough layer from forming on top. Refrigerate 30 minutes or until serving time.
• Meanwhile, heat oven to 325°F. Make cookies as directed on package. Cool completely, at least 15 minutes. In small bowl, coarsely crumble 6 cookies; reserve remaining 6 cookies for another use.
• In chilled medium bowl, beat whipping cream, powdered sugar and 1/2 teaspoon vanilla with electric mixer on high speed until stiff peaks form. Store in refrigerator until serving time.
• Spoon 1/4 cup pudding into bottom of 8-oz serving glass. Top with heaping tablespoon crumbled cookie and 2 tablespoons whipped cream. Layer with another 1/4 cup pudding, cookie and whipped cream. Repeat layering steps with remaining ingredients to make 5 more glasses. Top with chocolate curls. Serve immediately.

GLUTEN-FREE COOKIE BROWNIE CUPS

Steps:

• Heat oven to 325°F. Grease 24 regular-size muffin cups with shortening or cooking spray.
• In medium bowl, stir cookie ingredients until soft dough forms. Drop 1 rounded measuring tablespoonful of dough into each muffin cup; press in bottom and slightly up side of cup.
• In another medium bowl, stir brownie ingredients until well blended. Drop 1 slightly rounded measuring tablespoonful batter into center of each cookie dough-lined muffin cup.
• Bake 20 to 25 minutes or until cookie portion is golden brown and brownie looks set on top. Cool in pan 5 minutes; remove to cooling rack. Cool completely, about 1 hour.