Email to Filus1217      

5* Chocolate Chip Fudgie Cups

Source of Recipe

.
5* Chocolate Chip Fudgie Cups

Diabeticgourmet.com – e-mail
Source:Equal®
Reviews rate this recipe 5 Stars!
Yield: makes 2 dozen

This cookie has something for everyone. The crust is chocolate chip cookie dough; the filling is a rich brownie. They are a little more involved to make, but well worth the effort.

Ingredients:
Chocolate Chip Dough:
• 1/3 cup stick butter, softened
• 1 egg
• 1 teaspoon vanilla
• 1/3 cup Equal Spoonful*
• 1/3 cup firmly packed brown sugar
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup mini semi-sweet chocolate chips

Fudge Nut Filling:
• 1 cup Equal Spoonful**
• 3/4 cup all-purpose flour
• 6 tablespoons unsweetened cocoa
• 1/3 cup chopped nuts
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsweetened applesauce
• 6 tablespoons stick butter, softened
• 2 eggs
• 1 teaspoon vanilla

• * May substitute 8 packets Equal sweetener

• ** May substitute 24 packets Equal sweetener

Directions:
1. For Chocolate Chip Dough, beat 1/3 cup butter with electric mixer until fluffy. Beat in 1 egg and 1 teaspoon vanilla until blended. Mix in 1/3 cup Equal* and brown sugar until combined. Combine 1 cup flour, baking soda, and 1/4 teaspoon salt. Mix into butter mixture.

2. Stir in chocolate chips. Form dough into circle about 1/2-inch thick. Wrap tightly in plastic wrap and freeze while preparing Fudge Nut Filling.

3. For Fudge Nut Filling, combine 1 cup Equal**, 3/4 cup flour, cocoa, nuts, baking powder and 1/4 teaspoon salt. Beat applesauce, 6 tablespoons butter, 2 eggs and 1 teaspoon vanilla until blended. Stir in combined flour mixture until well blended.

4. Remove Chocolate Chip Dough from freezer. Spread approximately 1 rounded tablespoonful of dough in each of 24 mini-muffin pans. Fill each with Fudge Nut Filling to top of cup.

5. Bake in preheated 350F oven 15 to 18 minutes or until wooden pick inserted in center comes out clean. Let cool in muffin pans about 5 minutes. Remove from pans and cool completely on wire racks.

6. Store in airtight containers at room temperature.

Per Serving: Calories: 138; Protein: 2 g; Sodium: 106 mg; Cholesterol: 41 mg; Fat: 8 g; Carbohydrates: 14 g ++++ Exchanges: 1 starch, 1-1/2 fat