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 extract
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