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 350° F 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.