Ingredients
- 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
Chocolate Chip Dough:
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
- Store in airtight containers at room temperature.
Nutritional Information Per Serving:
Calories: 138
Fat: 8 grams
Sodium: 106 miligrams
Cholesterol: 41 miligrams
Protein: 2 grams
Carbohydrates: 14 grams
Diabetic Exchanges
1 starch, 1-1/2 fat
Source: Equal