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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
29 min
30 servings, 1 cookie each
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What You Need

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

Make It

HEAT oven to 350°F.

CHOP 8 oz. chocolate coarsely; 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. Add peanut butter, sugar, eggs and vanilla; stir until blended. Add flour and baking powder; mix well. Stir in chopped chocolate and nuts.

DROP rounded tablespoonfuls of dough, 3 inches apart, onto baking sheets sprayed with cooking spray.

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.

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.
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, 2 cookies each.
How to Freeze
To Freeze Cookie Dough: Freeze rounded tablespoonfuls of cookie dough on baking sheet 1 hour. Transfer to airtight plastic container or freezer-weight plastic bag. Freeze up to 1 month. Place frozen cookie dough on baking sheets. Bake at 350°F for 18 to 20 min. or until cookies are puffed and feel set to the touch. To Freeze Baked Cookies: 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.
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