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Gluten-Free Cookie Brownie Cups

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Gluten-Free Cookie Brownie Cups
  • Prep 25 min
  • Total 1 hr 55 min
  • Servings 24
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Betty Crocker™ Gluten Free chocolate chip cookie mix and brownie mix are combined in these doubly delicious cookie cups.
Updated Sep 20, 2016

Ingredients

Cookie

Brownie

Steps

  • 1
    Heat oven to 325°F. Grease 24 regular-size muffin cups with shortening or cooking spray.
  • 2
    In medium bowl, stir cookie ingredients until soft dough forms. Drop 1 rounded measuring tablespoonful of dough into each muffin cup; press in bottom and slightly up side of cup.
  • 3
    In another medium bowl, stir brownie ingredients until well blended. Drop 1 slightly rounded measuring tablespoonful batter into center of each cookie dough-lined muffin cup.
  • 4
    Bake 20 to 25 minutes or until cookie portion is golden brown and brownie looks set on top. Cool in pan 5 minutes; remove to cooling rack. Cool completely, about 1 hour.

Tips from the Betty Crocker Kitchens

  • tip 1
    Totally stackable and wrappable, these cookie cups are great for packing in a lunch box, backpack or picnic basket as a take-along treat. Wrap in plastic wrap or resealable food-storage plastic bags.
  • tip 2
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

240 Calories, 9g Total Fat, 2g Protein, 35g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
200mg
8%
Potassium
10mg
0%
Total Carbohydrate
35g
12%
Dietary Fiber
0g
0%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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