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  • BAKER'S ONE BOWL Chocolate Bliss Cookies

BAKER'S ONE BOWL Chocolate Bliss Cookies

Prep Time
15
min.
Total Time
28
min.
Servings

30 servings, 1 cookie each

This is the most luscious, chocolatey cookie ever! The addition of peanut butter makes it even more decadent. A must try!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Chop 8 oz. chocolate; set aside. Microwave remaining chocolate in large microwaveable bowl on HIGH 2 min., stirring after 1 min.; stir until chocolate is completely melted. Add butter; stir until melted. Stir in sugar, eggs and vanilla. Add flour and baking powder; mix well. Stir in chopped chocolate and nuts. (Note: If omitting nuts, increase flour to 3/4 cup to prevent excessive spreading of cookie dough as cookies bake.)
  • Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
  • Bake 12 to 13 min. or until cookies are puffed and shiny. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

Size Wise

Serve one of these decadent chocolatey cookies along with a glass of low-fat or fat-free milk as a special after-school treat.

Special Extra

Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.

Bite-Size Cookies

Drop heaping teaspoonfuls of dough, 1-1/2 inches apart, onto baking sheets. Bake in 350°F oven 6 to 7 min. or until cookies are puffed and shiny. Makes 5-1/2 doz. bite-size cookies or 33 servings, 2 cookies each.

For Larger Cookies

Drop dough by scant 1/4 cupfuls, 3 inches apart, onto baking sheets. Bake in 350°F oven 13 to 14 min. or until cookies are puffed and shiny. Makes 18 large cookies or 18 servings, 1 cookie each.

Cooking Know-How

To avoid a thin dough, use slightly softened, not completely softened butter. Do not melt the butter before using.

Storage Know-How

After cookies are completely cooled, wrap in plastic wrap and place in airtight container or freezer-weight resealable plastic bag. Freeze up to 1 month. Thaw cookies at room temperature before serving.

How To Freeze Cookie Dough

Freeze rounded tablespoonfuls of cookie dough on baking sheet for 1 hour. Transfer to airtight plastic container or freezer-weight resealable plastic bag. Freeze up to 1 month. Place frozen cookie dough, 2 inches apart, on baking sheets. Bake in 350°F oven 18 to 20 min. or until cookies are puffed and shiny.

Everything-But-the-Kitchen-Sink Cookies

Prepare as directed, substituting 2 cups total of any of the following for the walnuts: raisins, toasted BAKER'S ANGEL FLAKE Coconut, dried cherries, chopped PLANTERS Macadamias, dried cranberries, toasted PLANTERS Slivered Almonds, dried chopped apricots or dried mixed fruit bits.

Bar Cookies

Prepare dough as directed; spread into greased foil-lined 13x9-inch pan. Bake in 350°F oven 22 to 24 min. or until puffed and shiny. Cool completely in pan on wire rack. Cut into 24 bars. Makes 24 servings, 1 bar each.

Chocolate Bliss Peanut Butter Cookies

Prepare as directed, adding 1/2 cup creamy peanut butter along with the sugar and substituting 2 cups PLANTERS COCKTAIL Peanuts, chopped, for the walnuts.

Double Chocolate Bliss Macadamia Cookies

Prepare as directed, substituting 6 oz. BAKER'S White Chocolate, coarsely chopped, for the chopped semi-sweet chocolate and 2 cups chopped PLANTERS Macadamias for the walnuts.

Double Chocolate Bliss Toasted Almond Cookies

Prepare as directed, substituting 6 oz. BAKER'S White Chocolate, coarsely chopped, for the chopped semi-sweet chocolate and 2 cups toasted PLANTERS Slivered Almonds for the walnuts.

Substitute

Substitute PLANTERS COCKTAIL Peanuts for walnuts.

Alternate Cookie Sizes

Bite-Size Cookies: Drop heaping teaspoonfuls of dough, 1-1/2 inches apart, onto baking sheets. Bake in 350°F oven 6 to 7 min. or until cookies are puffed and shiny. Makes 5-1/2 doz. bite-size cookies or 33 servings, 2 cookies each. Larger Cookies: Drop dough by scant 1/4 cupfuls, 3 inches apart, onto baking sheets. Bake in 350°F oven 13 to 14 min. or until cookies are puffed and shiny. Makes 18 large cookies or 18 servings, 1 cookie each. Bar Cookies: Spread into greased foil-lined 13x9-inch pan. Bake in 350°F oven 22 to 24 min. or until puffed and shiny. Cool completely in pan on wire rack. Cut into 24 bars. Makes 24 servings, 1 bar each.

Variations

Prepare as directed, using one of the following combinations: Everything-But-the-Kitchen-Sink Cookies: Substitute 2 cups total of the following ingredients for the walnuts: raisins, toasted BAKER'S ANGEL FLAKE Coconut, dried cherries, chopped PLANTERS Macadamias, dried cranberries, toasted PLANTERS Slivered Almonds, chopped dried apricots or dried mixed fruit bits. Chocolate Bliss Peanut Butter Cookies: Add 1/2 cup creamy peanut butter along with the sugar and substitute 2 cups PLANTERS COCKTAIL Peanuts, chopped, for the walnuts. Double Chocolate Bliss Macadamia Cookies: Substitute 6 oz. BAKER'S White Chocolate, coarsely chopped, for the chopped semi-sweet chocolate and 2 cups chopped PLANTERS Macadamias for the walnuts. Double Chocolate Bliss Toasted Almond Cookies: Substitute 6 oz. BAKER'S White Chocolate, coarsely chopped, for the chopped semi-sweet chocolate and 2 cups toasted PLANTERS Slivered Almonds for the walnuts.

Servings

  • 30 servings, 1 cookie each

Nutritional Information

Serving Size 30 servings, 1 cookie each
AMOUNT PER SERVING
Calories 180
Total fat 15g
Saturated fat 6g
Cholesterol 20mg
Sodium 20mg
Carbohydrate 13g
Dietary fiber 3g
Sugars 5g
Protein 3g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

BAKER'S ONE BOWL Chocolate Bliss Cookies is rated 5.0 out of 5 by 3.
  • 2016-07-28T10:11CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_2
  • loc_en_US, sid_53456, PRD, sort_relevancy
  • clientName_khcrm
Rated 5 out of 5 by from This by far is the absolute best chocolate chip cookie in the world! This by far is the absolute best chocolate chip cookie in the world!!! I substituted peppermint extract in lieu of the vanilla extract & topped the completely cooled cookies with sifted powdered sugar. Otherwise I followed the directions with the walnuts. OMG.......my husband & I are pigging out on them now. The woman with the soupy review obviously did NOT follow directions. These cookies were not by any means soupy. Perhaps she did not use walnuts & did not increase the flour like it states.
Date published: 2013-04-21
Rated 5 out of 5 by from I'm afraid to make them again! I'm afraid to make them again!! They were WONderful.
Date published: 2011-12-16
  • 2016-07-28T10:11CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_2
  • loc_en_US, sid_53456, PRD, sort_relevancy
  • clientName_khcrm

K:2232 v0:53456

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