Chocolate Chip Fudgie Cups

24% calorie reduction from traditional recipe

Chocolate Chip Dough
1/3 cup stick butter or margarine, 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 semi-sweet mini 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 applesauce
6 tablespoons stick butter or margarine, softened
2 eggs
1 teaspoon vanilla

*May substitute 8 packets Equal® sweetener

**May substitute 24 packets Equal® sweetener

For Chocolate Chip Dough: Beat butter with electric mixer until fluffy. Beat in egg and vanilla until blended. Mix in Equal® and brown sugar until combined. Combine flour, baking soda and 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 Equal®, flour, cocoa, nuts, baking powder and salt. Beat applesauce, butter, eggs and 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 350 degree F oven 15 to 18 minutes. Let cool in muffin pans about 5 minute; remove and cool completely on wire racks. Store in airtight container at room temperature.

Makes 2 dozen

Nutrition information per serving: 138 cal., 2 g pro., 14 g carb., 8 g fat, 41 mg chol., 106 mg sodium

Food exchanges: 1 starch, 1 1/2 fat