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Chocolate Bliss Peanut Butter Cookies

Chocolate Bliss Peanut Butter Cookies recipe
photo by:kraft
Melted chocolate and peanut butter flavor this divine cookie dough that is also laced with chocolate chunks and peanuts.
15 min
30 min
2-1/2 doz. or 30 servings, one cookie each
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What You Need

pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
cup  firmly packed brown sugar
cup  PLANTERS Creamy Peanut Butter
cup  (1/2 stick) butter or margarine, softened
tsp.  vanilla
cup  flour
tsp.  CALUMET Baking Powder
cups  PLANTERS Salted Peanuts

Make It

PREHEAT oven to 350°F. Coarsely chop 8 oz. chocolate; set aside. Microwave remaining 8 oz. chocolate in large microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Add sugar, peanut butter, butter, eggs and vanilla; stir with wooden spoon until well blended. Add flour and baking powder; mix well. Stir in chopped chocolate and peanuts.

DROP rounded tablespoonfuls of dough onto baking sheets.

BAKE 12 to 14 min. or until cookies are puffed and feel set to the touch. Cool on baking sheets 1 min. Remove to wire racks; cool completely. (To freeze, wrap cooled cookies in plastic wrap; place in airtight container or freezer-weight resealable plastic bag. Freeze up to 1 month. Thaw cookies at room temperature before serving.)

Kraft Kitchens Tips

Size Wise
Sit down with your child after school and discuss the day's events while enjoying one of these cookies with an ice cold glass of 1% milk.
Alternate Size Cookies
Prepare as directed, using one of the following options: Bite-Size Cookies: Drop heaping teaspoonfuls of dough onto baking sheets. Bake 6 to 7 min. or until golden brown. Makes 5-1/2 doz. bite-size cookies or 32 servings, two cookies each. For Larger Cookies: Drop scant 1/4 cupfuls of dough onto baking sheets. Bake 13 to 14 min. or until cookies are puffed and feel set to the touch. Cool 1 min.; remove from baking sheets. Cool completely. Makes 1-1/2 doz. large cookies or 18 servings, one cookie each.
Omit peanuts. Increase flour to 3/4 cup to prevent dough from spreading out too much on baking sheets as cookies bake.
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