Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: 1. whip heavy cream with whisk or electric mixer. add sugar and continue to whip until the texture is fluffy and stiff peaks form. 2. combine whipped cream, softened cream cheese, cocoa powder and vanilla. mix thoroughly. 3. spread one quarter of the whipped cream mixture on each of the tortillas. sprinkle crumbled cookies over the mixture. 4. roll up the tortillas and wrap tightly in plastic wrap. chill for 15 minutes. remove plastic wrap and cut into 1- or 2-inch slices. keep chilled until ready to serve. tips. - try adding marshmallow fluff to the whipped cream mixture for additional flavor and texture.

Target recipe: heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely.