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. PLANTERS 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.