Ingredients 2/3 cup all-purpose flour 1/8 teaspoon salt 1/4 cup (1/2 stick) butter, melted and cooled 1/4 cup firmly packed dark brown sugar 1 egg white 1/2 teaspoon Pure Vanilla Extract, 4 Oz. 1/2 cup mini semi-sweet chocolate chips vanilla ice cream Tools Mug Cakes Baking Set Scoop-it Measuring Spoons Scoop-it Measuring Cups small bowl large bowl Excelle Elite 9 Inch Square Cake Pan Instructions Click to mark complete - Ingredients2/3 cup all-purpose flour1/8 teaspoon salt1/4 cup (1/2 stick) butter, melted and cooled1/4 cup firmly-packed dark brown sugar1 egg white1/2 teaspoon Wilton Pure Vanilla Extract1/2 cup mini semi-sweet chocolate chipsVanilla ice cream, optionalChocolate sauce, optional - Preheat oven to 350°F. Prepare mugs with vegetable pan spray and place in 9 in. x 9 in. square pan. - In small bowl, combine flour and salt. In large bowl, beat butter and sugar with electric mixer on medium until very smooth and creamy. Add egg white and vanilla; mix well. Add flour mixture to butter mixture; mix well. Stir in mini chips. Divide evenly between mugs. - In medium bowl, combine flour, oats, brown sugar, pecan chips, cinnamon and salt. Using two forks, cut in butter until butter is size of peas. Sprinkle over pie filling in mugs. - Bake 32-34 minutes or until edges are golden brown. Cool mugs in pan on cooling grid 20-25 minutes or until mugs are cool enough to touch. Top with ice cream and chocolate sauce, if desired. Serve warm.Makes 4 cookies.
