32+ Mouthwatering Gluten-Free Betty Crocker Dessert Recipes to Try Today

If you’ve been searching for mouthwatering gluten-free dessert recipes, you’re in for a treat!

Betty Crocker, known for its delicious baking mixes, has you covered with a variety of easy-to-make, gluten-free dessert options.

Whether you’re gluten intolerant or just looking to cut gluten from your diet without sacrificing flavor, Betty Crocker’s gluten-free dessert recipes offer something for everyone.

In this blog post, we’ve compiled a list of over 32 delicious gluten-free desserts that use Betty Crocker’s gluten-free mixes and ingredients.

32+ Mouthwatering Gluten-Free Betty Crocker Dessert Recipes to Try Today

Gluten-free desserts don’t have to be complicated or flavorless.

With Betty Crocker’s amazing range of gluten-free baking mixes, you can enjoy all your favorite treats with confidence.

From gooey brownies and decadent cakes to refreshing fruit bars and classic cookies, these 32+ recipes are sure to satisfy any sweet tooth.

Whether you’re an experienced baker or just starting out in the gluten-free kitchen, these easy-to-follow recipes will help you create delicious desserts in no time.

So, gather your ingredients, preheat your oven, and get ready to enjoy some mouthwatering gluten-free desserts that will have your family and friends coming back for seconds.

Gluten-Free Betty Crocker Chocolate Chip Cookies

These gluten-free chocolate chip cookies are a delightful twist on a classic favorite.

By swapping out traditional flour for a gluten-free flour blend, these cookies retain all the chewy, gooey goodness of the original.

Perfect for anyone avoiding gluten, they offer the same irresistible flavor with a texture that is sure to please even the pickiest eaters.

These cookies are soft, sweet, and loaded with chocolate chips.

Ingredients:

• 2 1/4 cups gluten-free all-purpose flour blend
• 1/2 teaspoon baking soda
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups gluten-free semi-sweet chocolate chips
• 1/2 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a small bowl, mix the gluten-free flour, baking soda, and salt together. Set aside.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add in the vanilla extract and eggs, one at a time, beating well after each addition.
5. Gradually mix in the dry ingredients until the dough comes together.
6. Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
8. Bake for 8-10 minutes or until the edges are golden brown but the center remains soft.
9. Allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

These gluten-free chocolate chip cookies are an instant hit with anyone who loves a classic dessert.

The combination of sweet, chewy cookie dough and melty chocolate chips makes for an irresistible treat that’s perfect for any occasion.

Whether you’re making them for a special event or simply craving a sweet snack, these cookies deliver on both flavor and texture, without compromising on the gluten-free requirement.

Store them in an airtight container, and they’ll stay fresh for several days.

Gluten-Free Betty Crocker Brownies

These rich and fudgy gluten-free brownies will have you rethinking the idea of gluten-free baking.

With a perfect balance of chocolate and a slightly chewy texture, they deliver a decadent treat that’s perfect for any chocolate lover.

Whether you’re celebrating a special occasion or simply satisfying a sweet tooth, these brownies are a crowd-pleaser.

The gluten-free blend of ingredients ensures that everyone can enjoy them without worry.

Ingredients:

• 1 box Betty Crocker Gluten-Free Brownie Mix
• 1/3 cup vegetable oil
• 2 large eggs
• 1/4 cup water
• 1 teaspoon vanilla extract (optional)
• 1/4 cup chocolate chips (optional for added richness)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line with parchment paper.
2. In a medium bowl, mix the Betty Crocker Gluten-Free Brownie Mix, vegetable oil, eggs, water, and vanilla extract (if using).
3. Stir until the mixture is smooth and well combined. If desired, fold in chocolate chips for an extra chocolatey touch.
4. Pour the brownie batter into the prepared pan and spread it evenly.
5. Bake for 30-35 minutes or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
6. Let the brownies cool completely in the pan before slicing into squares.

These gluten-free brownies are incredibly rich, dense, and packed with chocolate flavor.

They’re perfect for anyone craving a chocolate dessert without gluten, and the addition of chocolate chips ensures every bite is indulgent.

These brownies are the ideal treat to bring to parties, serve at family gatherings, or just enjoy as a simple snack.

Best of all, they’re easy to make and require just a few ingredients, making them a quick go-to for a last-minute dessert craving.

Gluten-Free Betty Crocker Cinnamon Roll Casserole

This gluten-free cinnamon roll casserole is the perfect breakfast or dessert for anyone following a gluten-free diet.

Made with gluten-free cinnamon rolls, a sweet and creamy custard, and topped with a sugary glaze, this casserole is an absolute treat.

The warm, gooey cinnamon rolls bake perfectly into a comforting casserole that is deliciously satisfying.

It’s great for a weekend brunch, holiday mornings, or a special breakfast.

Ingredients:

• 1 can of Betty Crocker Gluten-Free Cinnamon Rolls
• 1/2 cup heavy cream
• 2 large eggs
• 1/2 cup milk
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Open the can of gluten-free cinnamon rolls and cut each roll into quarters. Arrange the pieces evenly in the prepared baking dish.
3. In a mixing bowl, whisk together the heavy cream, eggs, milk, sugar, vanilla extract, ground cinnamon, and salt.
4. Pour the custard mixture over the cinnamon roll pieces in the baking dish, making sure they are evenly coated.
5. If desired, sprinkle chopped pecans or walnuts over the top for added crunch.
6. Bake for 30-35 minutes, or until the casserole is golden brown and a knife inserted into the center comes out clean.
7. Remove from the oven and let cool for a few minutes before drizzling the icing from the cinnamon roll package over the top.

This gluten-free cinnamon roll casserole is the ultimate comfort food, offering a warm and indulgent experience with every bite.

It combines the buttery, spiced goodness of cinnamon rolls with a rich, creamy custard, all baked together to perfection.

Whether you enjoy it as a breakfast or dessert, this casserole is sure to impress.

The addition of chopped nuts provides a nice crunch, but you can easily skip that for a softer texture.

It’s a quick and easy way to enjoy a gluten-free twist on a beloved classic.

Gluten-Free Betty Crocker Lemon Bars

These gluten-free lemon bars are a tangy, sweet treat that’s perfect for those who love a citrusy dessert.

The combination of a buttery, crisp gluten-free crust and a rich, smooth lemon filling creates a balance of textures and flavors that is sure to delight.

With a dusting of powdered sugar on top, these bars are an elegant and refreshing dessert for any occasion.

They are perfect for a summer gathering or as a light dessert to finish a meal.

Ingredients:

• 1 box Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup butter, softened
• 2 large eggs
• 1 1/2 cups granulated sugar
• 1/2 cup fresh lemon juice (about 2 lemons)
• 1 teaspoon lemon zest
• 1/4 teaspoon salt
• Powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a medium bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix and softened butter. Mix until it forms a crumbly dough.
3. Press the dough into the bottom of the prepared baking dish to form an even crust.
4. Bake the crust for 10-12 minutes, or until lightly golden brown.
5. While the crust is baking, whisk together the eggs, granulated sugar, fresh lemon juice, lemon zest, and salt in a separate bowl.
6. Once the crust has finished baking, pour the lemon filling mixture over the hot crust.
7. Bake for an additional 20-25 minutes, or until the filling is set and slightly golden at the edges.
8. Allow the lemon bars to cool completely before dusting with powdered sugar and cutting into squares.

These gluten-free lemon bars are a delightful dessert that combines the refreshing tartness of lemon with a smooth, creamy filling.

The gluten-free crust provides a perfect base, and the dusting of powdered sugar adds just the right touch of sweetness.

These bars are great for picnics, potlucks, or as a light after-dinner treat.

Their bright lemon flavor makes them a fantastic option for spring or summer, but they can be enjoyed year-round for any citrus lover looking for a gluten-free dessert.

Gluten-Free Betty Crocker Banana Bread

This gluten-free banana bread is a moist, flavorful treat that makes the most of ripe bananas.

With a tender crumb and just the right amount of sweetness, it’s perfect for breakfast, a snack, or even as a dessert.

The Betty Crocker Gluten-Free Yellow Cake Mix makes this recipe incredibly easy and helps to create a moist texture that doesn’t crumble.

Whether you enjoy it warm from the oven or toasted with a bit of butter, this banana bread is sure to become a household favorite.

Ingredients:

• 1 box Betty Crocker Gluten-Free Yellow Cake Mix
• 3 ripe bananas, mashed
• 2 large eggs
• 1/2 cup unsalted butter, softened
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, mash the bananas with a fork or potato masher until smooth.
3. Add the eggs, butter, milk, and vanilla extract to the bananas, and mix until well combined.
4. Stir in the Betty Crocker Gluten-Free Yellow Cake Mix and ground cinnamon until the batter is smooth.
5. If desired, fold in chopped walnuts or chocolate chips for extra flavor and texture.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

This gluten-free banana bread is a simple and delicious way to use up overripe bananas while enjoying a warm, comforting treat.

The cake mix makes it incredibly easy to prepare, and the moist texture ensures each slice is packed with flavor.

The addition of cinnamon and optional walnuts or chocolate chips adds a delightful twist, but the bread is equally enjoyable on its own.

Perfect for breakfast with a cup of coffee or as an afternoon snack, this banana bread will quickly become a favorite in your gluten-free baking repertoire.

Gluten-Free Betty Crocker Apple Crisp

This gluten-free apple crisp is the epitome of comfort food. Sweet, tart apples are baked with a crispy, buttery topping made from gluten-free oats, brown sugar, and butter.

The result is a warm, indulgent dessert that pairs perfectly with vanilla ice cream or whipped cream.

The simple ingredients and easy preparation make this apple crisp a go-to dessert when you want something comforting and satisfying without the hassle.

Ingredients:

• 6 medium apples, peeled, cored, and sliced
• 1 box Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup gluten-free rolled oats
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. Arrange the sliced apples evenly in the bottom of the prepared baking dish.
3. In a separate bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, oats, brown sugar, cinnamon, and salt.
4. Add the melted butter and vanilla extract, mixing until the topping becomes crumbly.
5. Sprinkle the oat mixture evenly over the apples, pressing down slightly to ensure the topping sticks.
6. Bake for 30-35 minutes, or until the apples are tender and the topping is golden brown and crispy.
7. Remove from the oven and let cool for a few minutes before serving.

This gluten-free apple crisp is the perfect balance of sweet, tart, and buttery flavors, with the added texture of a crunchy topping.

It’s easy to make, and the gluten-free ingredients ensure that everyone can enjoy this comforting dessert.

The warmth of the apples combined with the crisp, oat topping makes it an ideal treat for chilly days or holiday gatherings.

Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience.

This apple crisp is sure to become a dessert staple for gluten-free families.

Gluten-Free Betty Crocker Strawberry Shortcake

This gluten-free strawberry shortcake is a light, fruity dessert that combines sweet strawberries, fluffy whipped cream, and tender gluten-free cake.

Perfect for summer, this dish highlights the freshness of strawberries while providing the perfect balance of textures.

With a soft, buttery cake and a generous amount of whipped cream, this strawberry shortcake is a crowd-pleasing dessert that’s as easy to make as it is delicious.

Ingredients:

• 1 box Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup unsalted butter, softened
• 1/4 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract (for whipped cream)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, prepare the Betty Crocker Gluten-Free Yellow Cake Mix according to the package instructions, using the butter, eggs, milk, and vanilla extract.
3. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
4. While the cake cools, prepare the strawberries. In a medium bowl, combine the sliced strawberries with granulated sugar and set aside to allow the berries to release their juices.
5. Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
6. Once the cake has cooled, slice it into layers (either horizontally or into individual cake rounds, depending on your preference).
7. To assemble, place one layer of cake on a serving plate, spoon over a generous amount of strawberries and their juices, and top with a dollop of whipped cream.
8. Repeat with the second layer of cake and top with more strawberries and whipped cream.

This gluten-free strawberry shortcake is a perfect summer dessert that combines fresh, juicy strawberries with the richness of whipped cream and the softness of cake.

The Betty Crocker gluten-free cake mix makes it easy to prepare, and the dessert can be assembled quickly for an impressive treat.

It’s light and refreshing, with just the right amount of sweetness, and is sure to be a hit at barbecues, picnics, or family gatherings.

For added flair, you can garnish with mint leaves or a drizzle of chocolate syrup.

Gluten-Free Betty Crocker Pumpkin Pie

This gluten-free pumpkin pie is a fall favorite that everyone can enjoy, no matter their dietary restrictions.

With a smooth, spiced pumpkin filling in a buttery, gluten-free crust, this pie is as comforting as it is delicious.

Perfect for Thanksgiving or any cozy autumn occasion, this pie offers the rich flavor of pumpkin and warm spices, all without any gluten.

It’s a treat that tastes just as indulgent as the traditional version.

Ingredients:

• 1 box Betty Crocker Gluten-Free Yellow Cake Mix
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 can (15 oz) pumpkin puree
• 1 cup heavy cream
• 1/2 cup packed brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch pie pan.
2. In a mixing bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix with the melted butter and 1 egg. Stir until the mixture comes together into a dough.
3. Press the dough evenly into the bottom and up the sides of the prepared pie pan to form the crust.
4. Bake the crust for 10-12 minutes or until it is lightly golden. Remove from the oven and set aside to cool slightly.
5. In a large bowl, whisk together the remaining egg, pumpkin puree, heavy cream, brown sugar, cinnamon, ginger, cloves, salt, and vanilla extract until smooth and well combined.
6. Pour the pumpkin mixture into the cooled crust and spread it evenly.
7. Bake for 40-45 minutes or until the filling is set and a knife inserted into the center comes out clean.
8. Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving.

This gluten-free pumpkin pie is rich, creamy, and full of the warm flavors of fall.

The combination of spices and the smooth pumpkin filling creates a perfect balance that will please any palate.

The gluten-free crust is buttery and crisp, making it the ideal vessel for the decadent filling.

Whether for Thanksgiving, Halloween, or any fall occasion, this pie will become a beloved part of your gluten-free dessert repertoire.

Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Gluten-Free Betty Crocker Coconut Macaroons

These gluten-free coconut macaroons are chewy, sweet, and full of coconut flavor.

Made with just a few ingredients, they’re easy to prepare and have a satisfying texture that’s sure to please.

Whether you’re celebrating a holiday, preparing for a gathering, or just craving something sweet, these macaroons are the perfect treat.

With a crispy exterior and soft interior, they deliver the perfect coconut experience in every bite.

Ingredients:

• 2 1/2 cups shredded sweetened coconut
• 2 large egg whites
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon almond extract (optional)
• 1/4 cup semisweet chocolate chips (optional for dipping)

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the shredded coconut, sugar, salt, and vanilla extract. Stir to mix.
3. In a separate bowl, beat the egg whites until stiff peaks form.
4. Gently fold the egg whites into the coconut mixture until well combined.
5. Using a spoon or cookie scoop, drop rounded tablespoons of the coconut mixture onto the prepared baking sheet.
6. Bake for 15-18 minutes, or until the edges of the macaroons are golden brown.
7. If desired, melt the chocolate chips in the microwave and dip the bottom of each macaroon in the melted chocolate, allowing the excess to drip off before placing them back on the baking sheet.
8. Let the macaroons cool completely before serving.

These gluten-free coconut macaroons are light, chewy, and satisfyingly sweet.

With their tropical coconut flavor and golden-brown edges, they make the perfect bite-sized treat for any occasion.

The optional chocolate dipping adds an extra layer of decadence, making them an even more indulgent dessert.

These macaroons are easy to make and require very few ingredients, so they’re perfect for last-minute dessert plans.

Whether for a holiday, a casual gathering, or just because, these macaroons are sure to be a hit with everyone!

Gluten-Free Betty Crocker Snickerdoodle Cookies

These gluten-free snickerdoodle cookies are a warm, cinnamon-sugar-coated treat that’s just as soft, chewy, and delicious as the traditional version.

With the rich flavor of cinnamon, a slight tang from the cream of tartar, and a perfect balance of sweetness, these cookies will quickly become a favorite.

The gluten-free flour blend provides the same texture as their gluten-filled counterparts, making them a great choice for anyone who loves a classic cookie with a little spice.

Ingredients:

• 1 box Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon cream of tartar
• 1/4 cup granulated sugar (for rolling)
• 1 tablespoon ground cinnamon (for rolling)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, softened butter, egg, and vanilla extract. Mix until a dough forms.
3. In a small bowl, combine the granulated sugar and ground cinnamon.
4. Roll the dough into 1-inch balls and then roll each ball in the cinnamon-sugar mixture until evenly coated.
5. Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 8-10 minutes, or until the cookies are golden around the edges.
7. Let the cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

These gluten-free snickerdoodle cookies are the perfect combination of cinnamon sweetness and chewy texture.

The golden cinnamon-sugar coating gives them that signature snickerdoodle taste, while the gluten-free ingredients make them accessible to those with dietary restrictions.

With a simple preparation and a deliciously warm flavor, these cookies are ideal for any occasion, from holiday gatherings to casual snacks.

They also store well in an airtight container, making them a great treat to have on hand for whenever you need a quick, sweet bite.

Gluten-Free Betty Crocker Peach Cobbler

This gluten-free peach cobbler is a warm, comforting dessert that’s perfect for summer or anytime you crave a fruit-filled treat.

Sweet, juicy peaches are baked with a buttery, biscuit-like topping, resulting in a dessert that combines a soft, fruity filling with a crispy, golden crust.

With the help of Betty Crocker’s gluten-free mix, this peach cobbler is easy to prepare and is sure to please everyone, whether they follow a gluten-free diet or not.

Ingredients:

• 4 cups fresh or frozen peaches, sliced
• 1/2 cup granulated sugar (for the peaches)
• 1 box Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup brown sugar (for topping)
• 1 tablespoon butter (for topping)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish.
2. In a bowl, combine the sliced peaches and granulated sugar. Toss to coat and set aside for a few minutes until the juices start to release.
3. In another bowl, prepare the batter by combining the Betty Crocker Gluten-Free Yellow Cake Mix, melted butter, milk, cinnamon, and salt. Stir until smooth.
4. Spread the peaches evenly into the prepared baking dish.
5. Pour the cake batter over the peaches, spreading it out to cover the fruit.
6. Sprinkle the brown sugar evenly over the top of the batter, and dot with small pieces of butter.
7. Bake for 35-40 minutes, or until the topping is golden brown and the peach juices are bubbling.
8. Let the cobbler cool slightly before serving.

This gluten-free peach cobbler is an easy and delicious dessert that celebrates the sweetness of fresh peaches.

The fluffy, golden topping contrasts beautifully with the soft, juicy fruit, making each bite comforting and satisfying.

This dessert is great for family gatherings, potlucks, or just when you want to treat yourself to something sweet.

Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect finish to any meal.

Gluten-Free Betty Crocker Chocolate Mousse Pie

This gluten-free chocolate mousse pie is the ultimate indulgence for chocolate lovers.

With a rich, creamy mousse filling atop a buttery gluten-free crust, it’s a decadent dessert that’s perfect for special occasions or a treat to impress your guests.

The smooth texture of the mousse combined with the crunch of the gluten-free crust creates the ideal balance.

It’s easy to make and offers a truly luxurious dessert experience.

Ingredients:

• 1 box Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup unsalted butter, melted
• 1 package (8 oz) cream cheese, softened
• 1 cup heavy whipping cream
• 8 oz semi-sweet chocolate, melted
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar
• 1/4 cup granulated sugar (for crust)
• 1 tablespoon cocoa powder (for crust)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish.
2. In a medium bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, melted butter, and granulated sugar. Mix until a dough forms.
3. Press the dough into the bottom and up the sides of the prepared pie dish to form a crust.
4. Bake the crust for 12-15 minutes, or until lightly golden. Remove from the oven and set aside to cool.
5. In a large bowl, beat the softened cream cheese until smooth.
6. In a separate bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
7. Gently fold the whipped cream into the cream cheese mixture, and then fold in the melted semi-sweet chocolate until well combined.
8. Pour the mousse mixture into the cooled pie crust, spreading it evenly.
9. Refrigerate for at least 4 hours, or until the mousse is fully set.
10. Garnish with shaved chocolate or whipped cream before serving.

This gluten-free chocolate mousse pie is a rich, creamy, and decadent dessert that’s sure to satisfy any chocolate craving.

The velvety mousse filling pairs perfectly with the crisp, buttery gluten-free crust, creating a balanced and indulgent treat.

It’s an excellent choice for holidays, birthdays, or any special occasion when you want to impress your guests.

Serve it chilled, and it will be the star of the dessert table!

Gluten-Free Betty Crocker Chocolate Chip Cookies

These gluten-free chocolate chip cookies are a classic treat made accessible to everyone.

With a crispy edge and a chewy center, these cookies are loaded with semi-sweet chocolate chips and have a rich, buttery flavor.

Made using Betty Crocker’s gluten-free yellow cake mix, these cookies are easy to prepare, and they’re sure to satisfy your sweet tooth without any gluten.

Perfect for an afternoon snack, family gatherings, or just as a simple indulgence, these cookies are a must-try.

Ingredients:

• 1 box Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups semi-sweet chocolate chips
• 1/2 teaspoon baking soda

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, softened butter, eggs, and vanilla extract. Mix until smooth and well-combined.
3. Stir in the semi-sweet chocolate chips and baking soda.
4. Scoop tablespoon-sized portions of dough and roll into balls. Place them about 2 inches apart on the prepared baking sheet.
5. Bake for 8-10 minutes or until the edges are lightly golden.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free chocolate chip cookies are everything you want in a cookie: crispy edges, chewy centers, and plenty of chocolate chips.

The Betty Crocker gluten-free cake mix simplifies the process, making these cookies incredibly easy to whip up.

Whether you’re making them for a special occasion or simply craving something sweet, these cookies are a delicious and reliable treat.

Pair them with a glass of milk for the ultimate snack, or store them in an airtight container for a few days of enjoyment.

Gluten-Free Betty Crocker Cherry Pie

This gluten-free cherry pie is a burst of sweet and tart flavor wrapped in a flaky, golden crust.

The filling is made from juicy cherries, sugar, and a hint of lemon juice, creating a refreshing yet indulgent dessert.

Using Betty Crocker’s gluten-free mix for the crust ensures a perfect, tender base that complements the bright, fruity filling.

Whether for a summer gathering or a cozy winter treat, this cherry pie is a crowd-pleaser that can be enjoyed by everyone, regardless of dietary needs.

Ingredients:

• 1 box Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup unsalted butter, softened
• 1 egg (for crust)
• 1 tablespoon water (for crust)
• 4 cups fresh or frozen cherries, pitted
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish.
2. In a bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, softened butter, egg, and water to form a dough.
3. Divide the dough into two portions, with one portion slightly larger than the other. Roll out the larger portion and fit it into the bottom of the pie dish to form the base.
4. In a separate bowl, combine the cherries, sugar, cornstarch, lemon juice, and vanilla extract. Stir until the mixture is well combined.
5. Pour the cherry filling into the pie crust.
6. Roll out the remaining dough and cover the pie, crimping the edges to seal. Cut a few slits in the top to allow steam to escape.
7. Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbling.
8. Allow the pie to cool for at least 2 hours before serving.

This gluten-free cherry pie brings the perfect balance of sweetness and tartness with a deliciously flaky crust.

The fresh or frozen cherries make the filling burst with flavor, while the lemon juice adds a refreshing touch.

This pie is an ideal dessert for any occasion, from family dinners to festive holidays.

It’s easy to make, thanks to the Betty Crocker cake mix, and it’s a dessert that everyone will love, whether they follow a gluten-free diet or not.

Enjoy it on its own or with a scoop of vanilla ice cream for an extra treat.

Gluten-Free Betty Crocker Carrot Cake

This gluten-free carrot cake is a moist, flavorful dessert packed with warm spices and shredded carrots.

The rich, tender cake is complemented by a smooth cream cheese frosting that adds just the right amount of sweetness.

Made with Betty Crocker’s gluten-free yellow cake mix, this carrot cake is easy to prepare and offers a soft texture that will remind you of the traditional version.

Perfect for birthdays, holidays, or any time you want a comforting, spiced dessert, this gluten-free carrot cake is a guaranteed hit.

Ingredients:

• 1 box Betty Crocker Gluten-Free Yellow Cake Mix
• 1 1/2 cups shredded carrots
• 3 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, shredded carrots, eggs, vegetable oil, cinnamon, nutmeg, and ginger. Mix until smooth and well-combined.
3. If desired, fold in the chopped walnuts or pecans.
4. Divide the batter evenly between the prepared cake pans.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. For the frosting, beat together the softened cream cheese and butter until smooth.
7. Gradually add the powdered sugar and vanilla extract, and beat until creamy and spreadable.
8. Once the cakes have cooled, spread a layer of frosting on top of one cake, then place the second cake on top. Frost the top and sides of the cake with the remaining frosting.
   This gluten-free carrot cake is rich, moist, and packed with flavor.

The warm spices pair beautifully with the sweetness of the carrots, and the creamy cream cheese frosting adds the perfect touch.

Whether you’re celebrating a special occasion or simply craving a homemade dessert, this carrot cake is an excellent choice.

Thanks to the Betty Crocker gluten-free mix, it’s easy to make and offers a texture that rivals traditional carrot cakes.

Your guests won’t even know it’s gluten-free!

Gluten-Free Betty Crocker Apple Crisp

This gluten-free apple crisp is a warm and comforting dessert that’s perfect for any season, but especially autumn.

The tart apples combined with the sweet, buttery crumble topping create a delightful balance of flavors and textures.

The crisp is easy to make using Betty Crocker’s gluten-free mix, and it’s topped with a golden, crumbly topping that will leave you craving more.

Whether you serve it as a cozy family dessert or for a festive gathering, this apple crisp is sure to be a hit.

Ingredients:

• 4 cups peeled and sliced apples (such as Granny Smith or Honeycrisp)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 box Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup unsalted butter, softened
• 1/2 cup old-fashioned rolled oats
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. In a large bowl, toss the sliced apples with granulated sugar and lemon juice. Spread them evenly in the bottom of the prepared baking dish.
3. In a separate bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, softened butter, oats, brown sugar, and cinnamon. Mix until the mixture resembles coarse crumbs.
4. Sprinkle the crumb mixture evenly over the apples in the baking dish.
5. Bake for 30-35 minutes or until the topping is golden brown and the apples are tender.
6. Allow the apple crisp to cool slightly before serving.

This gluten-free apple crisp is a comforting and easy-to-make dessert that’s perfect for any time of year.

The sweet apples combined with the warm, crumbly topping create a mouthwatering treat that’s sure to please anyone who loves a fruit-filled dessert.

Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience.

This apple crisp can easily become a family favorite, and it’s a great option for potlucks and gatherings.

Gluten-Free Betty Crocker Lemon Bars

These gluten-free lemon bars are the perfect balance of tart and sweet, with a bright lemon flavor that will wake up your taste buds.

The smooth, tangy lemon filling is set atop a buttery, crumbly gluten-free crust, making them a delightful treat for any occasion.

Whether you’re hosting a party or simply want a refreshing dessert, these lemon bars will add a zesty touch to your table.

With Betty Crocker’s gluten-free cake mix, they’re quick and easy to make, yet still deliver a sophisticated flavor.

Ingredients:

• 1 box Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup unsalted butter, softened (for crust)
• 2 large eggs
• 1 1/2 cups granulated sugar
• 2 tablespoons all-purpose gluten-free flour
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• Powdered sugar, for dusting

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix and softened butter. Mix until a crumbly dough forms.
3. Press the dough into the bottom of the prepared baking dish to form the crust.
4. Bake the crust for 10-12 minutes, or until golden brown.
5. In a separate bowl, whisk together the eggs, granulated sugar, gluten-free flour, lemon juice, and lemon zest until smooth.
6. Pour the lemon filling over the baked crust and return to the oven. Bake for another 20-25 minutes, or until the filling is set and slightly golden on the edges.
7. Let the lemon bars cool completely in the pan before cutting into squares.
   

These gluten-free lemon bars are a sweet and tangy delight that’s perfect for any time of year.

The combination of a buttery, crisp crust with the zesty lemon filling makes them a refreshing and satisfying treat.

The simplicity of the recipe, with the help of Betty Crocker’s gluten-free cake mix, means you can have these lemon bars ready in no time.

Whether served at a gathering or as a personal treat, these bars are sure to impress with their vibrant flavor and appealing texture.

Gluten-Free Betty Crocker Chocolate Lava Cakes

These gluten-free chocolate lava cakes are a rich, indulgent dessert that combines the best of chocolate with the magic of a molten center.

Using Betty Crocker’s gluten-free cake mix, this recipe is easy to make but feels like an elegant treat.

With a warm, gooey center that spills out when you cut into it, these lava cakes are perfect for impressing guests or for a special occasion.

The combination of dark chocolate and the slightly crunchy exterior makes each bite a decadent experience.

Ingredients:

• 1 box Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 ounces semi-sweet chocolate, chopped
• 1/2 cup powdered sugar (for dusting)
• Optional: whipped cream or berries for garnish

Instructions:

1. Preheat your oven to 425°F (220°C) and grease four 6-ounce ramekins.
2. In a medium bowl, prepare the cake batter by combining the Betty Crocker Gluten-Free Yellow Cake Mix, melted butter, eggs, and vanilla extract. Mix until smooth.
3. Divide the batter evenly among the prepared ramekins, filling each about halfway.
4. Place a piece of chopped semi-sweet chocolate into the center of each ramekin.
5. Spoon the remaining batter over the chocolate, ensuring the ramekins are filled to the top.
6. Bake for 12-14 minutes, or until the edges are set but the center is still soft and slightly jiggly.
7. Allow the cakes to cool for 1-2 minutes before carefully inverting each ramekin onto a plate.
8. Dust with powdered sugar and garnish with whipped cream or fresh berries, if desired.

These gluten-free chocolate lava cakes are the ultimate indulgence for any chocolate lover.

The rich, molten center contrasts beautifully with the delicate outer cake, making each bite an unforgettable treat.

The recipe is simple enough for a beginner but delivers a restaurant-quality dessert.

Whether you’re celebrating a special occasion or simply treating yourself, these lava cakes will add a touch of luxury to your day.

Serve them warm for the best molten effect and enjoy the ooey-gooey chocolate goodness in every bite!

Gluten-Free Betty Crocker Strawberry Shortcake

This gluten-free strawberry shortcake is a delightful, light dessert perfect for summer or any occasion that calls for a refreshing treat.

Fresh, juicy strawberries are layered over a soft, slightly sweetened gluten-free biscuit, topped with fluffy whipped cream.

Made using Betty Crocker’s gluten-free cake mix, the shortcakes come together easily and have a satisfying texture that pairs perfectly with the sweet strawberries and creamy topping.

This dessert is both light and indulgent, making it ideal for serving at family gatherings or a backyard BBQ.

Ingredients:

• 1 box Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1/2 cup milk
• 1 tablespoon sugar (for the shortcakes)
• 2 cups fresh strawberries, sliced
• 1/4 cup granulated sugar (for the strawberries)
• 1 cup heavy cream
• 1 tablespoon powdered sugar (for the whipped cream)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, softened butter, egg, milk, and sugar. Stir until the mixture is smooth.
3. Spoon the dough onto the prepared baking sheet, forming 6-8 shortcakes. Bake for 12-15 minutes or until golden brown.
4. While the shortcakes bake, prepare the strawberries by mixing them with the granulated sugar. Let them sit for 10-15 minutes to release their juices.
5. For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
6. Once the shortcakes are cool, slice them in half and layer with strawberries and whipped cream.
7. Top with more strawberries and a dollop of whipped cream before serving.

This gluten-free strawberry shortcake is a sweet, fresh, and indulgent dessert that everyone will enjoy.

The fluffy, lightly sweet shortcakes are the perfect base for the juicy, sweet strawberries and creamy whipped topping.

It’s a simple yet elegant dessert that showcases the natural flavors of summer fruits.

Whether you’re serving it at a picnic, a family dinner, or a special gathering, this strawberry shortcake will quickly become a crowd favorite.

The best part is that it’s so easy to make, even with a gluten-free twist.

Gluten-Free Betty Crocker Coconut Macaroons

These gluten-free coconut macaroons are sweet, chewy, and have a slight crispness on the outside while remaining soft and moist inside.

Made with just a few ingredients, these macaroons are a perfect treat for anyone who loves coconut.

The light, tropical flavor is enhanced with a touch of vanilla, making these gluten-free cookies a simple yet delightful dessert for any occasion.

Easy to make with Betty Crocker’s gluten-free cake mix, these macaroons are perfect for serving at parties or gifting to friends and family.

Ingredients:

• 1 box Betty Crocker Gluten-Free Yellow Cake Mix
• 2 large egg whites
• 2 cups shredded unsweetened coconut
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, egg whites, shredded coconut, granulated sugar, vanilla extract, and almond extract (if using). Stir until well combined.
3. Scoop tablespoon-sized portions of the mixture and shape them into small mounds. Place them about 1 inch apart on the prepared baking sheet.
4. Bake for 15-20 minutes, or until the macaroons are golden brown on the edges.
5. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These gluten-free coconut macaroons are simple to make yet packed with rich coconut flavor.

The chewy interior and crisp exterior make them a delicious bite-sized treat that is perfect for any occasion.

Whether you’re preparing them for a holiday dessert table or just craving a coconut-filled indulgence, these macaroons are sure to satisfy.

They also store well in an airtight container, so you can enjoy them for days to come.

With the ease of Betty Crocker’s gluten-free mix, making these delightful macaroons has never been easier!

Gluten-Free Betty Crocker Pumpkin Muffins

These gluten-free pumpkin muffins are a warm, spiced treat that’s perfect for fall but delicious year-round.

With the richness of pumpkin, the warmth of cinnamon, and the subtle sweetness of brown sugar, these muffins are moist and full of flavor.

Made with Betty Crocker’s gluten-free cake mix, the muffins are incredibly easy to prepare and are sure to be a hit for breakfast, snacks, or dessert.

The warm spices and pumpkin flavor make them the ideal autumn treat, but they’re delicious no matter the season.

Ingredients:

• 1 box Betty Crocker Gluten-Free Yellow Cake Mix
• 1 cup canned pumpkin puree
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the tin.
2. In a large bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, pumpkin puree, eggs, vegetable oil, cinnamon, nutmeg, and ginger. Stir until smooth.
3. Fold in the chopped walnuts or pecans, if desired.
4. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
5. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
6. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These gluten-free pumpkin muffins are a flavorful and comforting treat that is perfect for fall, though delicious year-round.

The pumpkin adds moisture, while the combination of cinnamon, nutmeg, and ginger brings a warm spice that’s both satisfying and aromatic.

With Betty Crocker’s gluten-free mix, the muffins are easy to make, and the addition of walnuts or pecans offers a pleasant crunch.

These muffins make a great breakfast, snack, or dessert, and their soft, moist texture makes them a crowd-pleaser every time.

Enjoy them with a warm cup of tea or coffee for the ultimate cozy experience.

Gluten-Free Betty Crocker Cinnamon Rolls

These gluten-free cinnamon rolls are a warm and indulgent breakfast or dessert treat.

Soft, fluffy dough is filled with a sweet cinnamon-sugar mixture and topped with a creamy glaze.

Made with Betty Crocker’s gluten-free cake mix, these rolls are surprisingly easy to make, yet they taste as if they’ve come straight from a bakery.

Whether you enjoy them fresh out of the oven with a hot cup of coffee or as a weekend brunch treat, these cinnamon rolls will be loved by everyone—even those without gluten sensitivities.

Ingredients:

• 1 box Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1/4 cup granulated sugar
• 2 tablespoons ground cinnamon
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, softened (for the filling)
• 1/2 cup powdered sugar (for the glaze)
• 2 tablespoons milk (for the glaze)
• 1/2 teaspoon vanilla extract (for the glaze)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, milk, melted butter, and eggs. Mix until smooth.
3. Spread the dough evenly onto a parchment paper-lined surface or lightly floured surface. Roll it into a rectangle, approximately 1/4 inch thick.
4. Spread softened butter evenly over the dough. In a small bowl, mix together the granulated sugar, cinnamon, and brown sugar, and sprinkle evenly over the buttered dough.
5. Starting at one edge, tightly roll the dough into a log, then slice it into 8 equal pieces.
6. Place the cinnamon roll pieces in the prepared baking dish and bake for 20-25 minutes, or until golden brown and cooked through.
7. While the rolls bake, whisk together powdered sugar, milk, and vanilla extract for the glaze.
8. Drizzle the glaze over the warm cinnamon rolls before serving.

These gluten-free cinnamon rolls are a delightful treat that’s both comforting and delicious.

The dough is soft and fluffy, with the perfect amount of sweetness from the cinnamon-sugar filling and the creamy glaze.

They’re perfect for a leisurely weekend breakfast or as a special dessert to share with friends and family.

The ease of using Betty Crocker’s gluten-free cake mix makes them a simple yet impressive choice for any occasion.

Serve them warm for the ultimate indulgence, and they’re sure to become a new favorite in your gluten-free baking repertoire.

Gluten-Free Betty Crocker S’mores Bars

These gluten-free s’mores bars are a sweet, nostalgic treat that brings the campfire classic into your kitchen.

With a crunchy, buttery crust, a gooey chocolate filling, and a fluffy marshmallow topping, these bars capture all the flavors of s’mores without the need for a campfire.

Using Betty Crocker’s gluten-free cake mix for the crust, these bars come together easily and bake to perfection with a melt-in-your-mouth texture.

Whether you’re serving them at a party or enjoying a treat with your family, these s’mores bars are a guaranteed crowd-pleaser.

Ingredients:

• 1 box Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 1/2 cups semi-sweet chocolate chips
• 2 cups mini marshmallows
• 1/4 cup milk
• 1/4 cup graham cracker crumbs (gluten-free)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, softened butter, and egg. Mix until a dough forms.
3. Press the dough evenly into the bottom of the prepared baking dish to form the crust.
4. Bake the crust for 10-12 minutes or until lightly golden.
5. Remove the crust from the oven, then sprinkle the semi-sweet chocolate chips evenly over the crust. Pour the milk over the chocolate chips and return to the oven for an additional 5 minutes to melt the chocolate.
6. Remove from the oven and spread the melted chocolate evenly over the crust. Top with mini marshmallows and graham cracker crumbs.
7. Bake for an additional 5-7 minutes or until the marshmallows are golden brown.
8. Allow to cool before cutting into squares.

These gluten-free s’mores bars are a perfect combination of crunchy, gooey, and sweet.

The layers of buttery crust, rich chocolate, and toasted marshmallows recreate the familiar taste of s’mores but in a convenient bar form.

They’re easy to make with the help of Betty Crocker’s gluten-free cake mix, making them ideal for any occasion where you want to impress without a lot of fuss.

These bars will be a big hit with kids and adults alike, and they’ll satisfy any sweet tooth craving.

Serve them at parties, gatherings, or as a special treat for yourself!

Gluten-Free Betty Crocker Peanut Butter Cookies

These gluten-free peanut butter cookies are rich, nutty, and perfectly sweet.

Made with a combination of peanut butter and Betty Crocker’s gluten-free cake mix, these cookies are easy to prepare and have a soft, chewy texture.

The addition of a few simple ingredients elevates the flavor, making them a perfect snack or dessert for any occasion.

Whether you’re craving something sweet to accompany your afternoon coffee or need a gluten-free option for a party, these peanut butter cookies are the perfect choice.

Ingredients:

• 1 box Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup peanut butter
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/4 cup granulated sugar (for rolling)
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, peanut butter, softened butter, egg, brown sugar, and vanilla extract. Mix until smooth and well-combined.
3. Roll tablespoon-sized portions of dough into balls, then roll them in granulated sugar.
4. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
5. Flatten each dough ball with a fork, making a crisscross pattern on top.
6. Bake for 8-10 minutes or until the edges are golden brown.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free peanut butter cookies are the ultimate treat for peanut butter lovers.

The rich, nutty flavor of peanut butter shines through in every bite, complemented by the soft and chewy texture.

The cookies are easy to make with the help of Betty Crocker’s gluten-free cake mix and are sure to be a crowd-pleaser at any gathering.

The crisscross fork pattern and the slight crunch of sugar on the outside make them even more irresistible.

Whether you’re serving them at a party or enjoying them with a glass of milk, these cookies will be a hit every time.