Chocolate Candy Cookies (Diabetic)


� 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


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.
Yield: 24 cookies.

Helpful Hints:

Preparation time: 25 minutes.
Cooling time: 15 minutes.
Serving size: 1 cookie.
Nutrition Facts Per Serving:
Calories: 60,
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.

Return To List Of Recipe Titles