A few weeks ago, one of my friends sent me a link to a recipe for cookies stuffed with Oreos. She wanted me to make a gluten free variety of them, so instead I decided to come up with a fun variation on it. After experimenting a bit, I adapted a fudge recipe from Alton Brown and stuffed it with egg-free gluten-free cookie dough.
2 tbsp brown sugar
4 tbsp butter, room temperature
4 tbsp brown rice flour
2 tbsp almond flour
1. In a small bowl, mix together the sugar, butter, and flours until a dough forms. Roll into small balls of dough.
2. Follow the recipe for the fudge. Once the fudge has cooled to 130F, pour the fudge onto a silicone mat or a large board. Fold the chocolate from the outside into the middle. This will cool the chocolate and create a nice texture.
3. Once the fudge is room temperature, pour into a rectangular dish lined with parchment paper. Push the cookie dough into the fudge, and cover the dough with chocolate. Cover and let it set at room temperature.