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21 servings, 2 cookies each
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Dessert can be a part of a balanced diet, but remember to keep tabs on portions.
For plain Chewy Chocolate Cookies, prepare cookie dough and shape into balls as directed; place on baking sheets. Flatten slightly, then bake as directed.
Jam-Filled Walnut Thumbprints: Roll balls of dough in 1/2 cup finely chopped PLANTERS Walnuts before baking as directed. Immediately make indentation in center of each cookie with back of small spoon; fill each with 1/4 tsp. raspberry jam. Cool completely. Chocolate-Peppermint Lollipops: Place balls of dough on baking sheets as directed. Insert lollipop stick into side of each ball before baking as directed. Melt 1 oz. BAKER'S White Chocolate; tint with green food coloring. Drizzle over cooled cookies on wire racks. Sprinkle with crushed peppermint candies. Let stand until chocolate is firm. White Chocolate-Peanut Butter Dips: Place balls of dough on baking sheets as directed. Flatten slightly before baking as directed. Cool cookies on wire racks. Melt 3 oz. BAKER'S White Chocolate. Stir in 2 Tbsp. creamy peanut butter. Dip cooled cookies in chocolate mixture. Return to wire racks. Sprinkle with 1/4 cup chopped PLANTERS COCKTAIL Peanuts. Let stand until chocolate is firm.
* 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.
I loved this recipe. I substituted three ingredients and they still tasted like chocolate cookies. I got 26.
I would definitely take cassandra174's recommendation of refridgerating the dough at LEAST 30 min. Mine was still warm at the bottom of the bowl but workable. Yummy and very popular with my co-workers.