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 (for 2 servings):
- 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 unsweetened applesauce
- 6 tablespoons stick butter or margarine, softened
- 2 eggs
- 1 teaspoon vanilla
PREPARATION:
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 350 degrees F oven 15 to 18 minutes. Let cool in muffin pans about 5 minutes; remove and cool completely on wire racks. Store in airtight container at room temperature.
* May substitute 8 packets Equal® sweetener
** May substitute 24 packets Equal® sweetener