8 dark chocolate Sun Cups®
1 cup SunButter®, any smooth variety (we used No Sugar Added)
1 cup sugar (no substitutions)
1-1/2 tablespoon cornstarch
IMPORTANT: Check to ensure all individual ingredients are produced in a peanut and tree nut free facility.
Heat oven to 350°F.
Chill Sun Cups in the refrigerator for about 30 minutes to firm them up. Then place in a plastic ziplock bag and crush them with a rolling pin to break them up into chunks. Set aside.
Line two baking sheets with parchment paper; set aside.
Mix SunButter, sugar, cornstarch and egg together in a medium bowl. The mixture will be thin at first; stir for about 30 seconds until it thickens up. Gently fold in Sun Cups pieces.
Roll tablespoon-sized spoonfuls of batter into balls. Place several inches apart on the prepared baking sheets. They should not spread too much while baking. Use a fork to press a criss-cross pattern into them.
Bake cookies until they puff up slightly, about 10 minutes. They may not turn noticeably golden brown, but they are done nevertheless. Cool in the pan on a wire rack.
These cookies are great while still warm, and are best on the day they’re made.
If desired, top cookies before baking with a sprinkle of sea salt.
Per cookie: Calories 150, Calories from Fat 70, Total Fat 8g, Saturated Fat 1.5g, Trans Fat 0g, Cholesterol 10mg, Sodium 45mg, Carbohydrates 14g, Dietary Fiber 2g, Sugars 12g, Protein 3g, Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 4%.