Gluten-Friendly Brownie Cookie Sandwiches

What you'll need

Brownie Cookies

Ingredients

Dawn® Gluten-Free Brownie Base (01397167)

Bakery Essentials Soybean Vegetable Oil (02505321)

Water

DDA Pasteurized Whole Eggs Frozen (00235317)

Bakery Essentials EIE Soy All Purpose Shortening (2505496 or 2505280)

Bakery Essentials No Stick Pan Coating (02498154)

Directions

Mix brownie base according to bag directions. Using a #30 black scoop to deposit 1oz rounds onto sprayed 3” whoopie pie baking pans. Bake at 350°F for 10-12 minutes or until set all the way through, let cool completely.

Chocolate Chip Cookies

Ingredients

Dawn® Gluten-Free Cookie Base (00135560)

Bakery Essentials Semi-Sweet Chocolate 1M Drop (02504761)

Plugra European Style Unsalted Butter (01046334)

Domino Light Brown Sugar (00286021)

Granulated Sugar (00085803) - OR - Granulated Sugar (00096925)

DDA Pasteurized Whole Eggs Frozen (00235317)

Water

Directions

Mix cookie base according to bag directions. Using a #30 black scoop to deposit 1oz rounds onto sprayed 3” whoopie pie baking pans. Bake at 350°F for 10-12 minutes or until set all the way through, let cool completely.

Peanut Butter Buttercreme

Ingredients

Dawn White Buttercreme Style Icing (02434356)

Jimbo Creamy Peanut Butter (02403575)

Directions

Combine 9 pounds Dawn Exceptional® White Buttercreme Style Icing and 3 pounds peanut butter. Finish by piping 2 oz Peanut Butter Buttercreme between one brownie and one cookie

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Gluten-Friendly Brownie Cookie Sandwiches

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