Name: Chocolate Candy Cookies
Prep time: 25 min
Yield: 24 cookies
Ingredients: Cooking spray; 1 package (8 ounces) low-fat sugar-free chocolate snack cake mix (such as Sweet 'n Low chocolate cake snack cake mix); 3 tablespoons skim milk; 1 teaspoon vanilla extract; 1 (3 1/4-ounce) package fructose-sweetened peanut butter cup candy, coarsely chopped (such as Estee); 2 tablespoons peanut butter baking chips; 1/2 teaspoon corn oil

Text Size:

Ingredients

Preparation time:
25 minutesCooling time:
15 minutes

Cooking spray
1 package (8 ounces) low-fat sugar-free chocolate snack cake mix (such as Sweet 'n Low chocolate cake snack cake mix)
3 tablespoons skim milk
1 teaspoon vanilla extract
1 (3 1/4-ounce) package fructose-sweetened peanut butter cup candy, coarsely chopped (such as Estee)
2 tablespoons peanut butter baking chips
1/2 teaspoon corn oil

Directions

Yield:
24 cookies

Serving size:
1 cookie

Preheat oven to 350°F. Spray baking sheets with cooking spray; set aside. Beat cake mix, milk, and vanilla extract in a medium bowl with electric mixer on low speed. When the mixture looks crumbly, increase speed to medium and beat 1-2 minutes or until a smooth dough forms (dough will be very sticky). Stir in chopped candy. Coat hands with cooking spray. Roll dough into 1-inch balls (recoat hands as needed). Place balls 2 1/2 inches apart on the greased baking sheets. Flatten each ball slightly with the bottom of a drinking glass coated with cooking spray. Bake 8-9 minutes, or until cookies lose their shininess and tops begin to crack. Do not overbake. Remove to wire rack to cool.

Heat baking chips and oil in a small saucepan over low heat until baking chips melt. Drizzle cooled cookies with melted baking chips. Allow topping to harden before serving.

Calories: 60 calories, Carbohydrates: 10 g, Protein: 1 g, Fat: 2 g, Saturated Fat: 1 g, Sodium: 17 mg, Fiber: <1 g

Exchanges per serving: 1 starch. Carbohydrate choices: 1.