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Home : Diabetic Recipes : Desserts : Chocolate Chip Fudgie Cups

Chocolate Chip Fudgie Cups

Photo of Chocolate Chip Fudgie Cups

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.

Yield: makes 2 dozen
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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.

Nutritional Information (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

Source:Equal®

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