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About 3 dozen cookies or 36 servings, 1 cookie each
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Get a headstart on holiday baking (or any big baking occasion)! Bake multiple batches of cookies or brownies in advance and store them in the freezer. Cool cookies completely, wrap tightly in plastic wrap and place in airtight container or freezer-weight resealable plastic bag. Freeze up to 1 month. Thaw at room temperature. For best results, freeze uncut brownies and bar cookies. Cool completely, wrap tightly in plastic wrap, then wrap again in foil. Freeze up to 3 months. Thaw at room temperature before cutting into bars to serve.
Prepare cookie dough as directed. Drop 2 Tbsp. of dough, 1 inch apart, onto baking sheets. Freeze 1 hour. Transfer to airtight container or freezer-weight resealable plastic bags. Freeze up to 1 month. When ready to bake, place, 2 inches apart, on baking sheets and bake as directed.
Add 2 cups chopped PLANTERS Walnuts with the white chocolate.
* 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.
The cookies were delicious, but hard to scrape off the cookie sheet. The cookies were also too thin.
I agree with the lady who thinks this recipe needs a little more flour and a little more baking powder. The cookies are delicious but I too had a difficult time removing them from the cookie sheet without breaking them up.
I love this recipe!!! I have had no trouble with them as far as baking goes. I have bought some (Pampered Chef Stones) and that is all I use to cook and they come out excellent. I cook them for 20 minutes and they have never stuck. I don't give out this recipe - its my secret one. Everyone is envious of this one in particular. Thanks