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Desserts

Peanut Butter-Chocolate Chunk Cookies

photo by:kraft
These yummy peanut butter cookies get their chunky appeal from chopped chocolate and PLANTERS Salted Peanuts.
time
prep:
15 min
total:
26 min
servings
total:
About 4 dozen cookies or 48 servings, 1 cookie each
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What You Need

1-3/4
cups  flour
3/4
tsp.  baking soda
1/4
tsp.  salt
3/4
cup  (1-1/2 sticks) butter or margarine, softened
1
cup  PLANTERS Creamy Peanut Butter
1/2
cup  granulated sugar
1/2
cup  firmly packed brown sugar
1
 egg
1
tsp.  vanilla
2
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
1
cup  chopped PLANTERS Salted Peanuts

Make It

PREHEAT oven to 375°F. Mix flour, baking soda and salt in medium bowl; set aside.

BEAT butter, peanut butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing well after each addition. Stir in chocolate and peanuts. Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.

BAKE 9 to 11 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks to cool completely.

Kraft Kitchens Tips

Make Ahead
After cookies are completely cooled, wrap in plastic wrap and place in airtight plastic container or freezer-weight resealable plastic bag. Freeze up to 1 month. Thaw at room temperature before serving.
How to Freeze Cookie Dough
Drop heaping tablespoonfuls of dough on baking sheet; freeze 1 hour or until firm. Transfer to airtight plastic container or freezer-weight resealable plastic bag. Freeze up to 1 month. To bake, place frozen cookie dough on ungreased baking sheets. Bake at 375°F for 15 to 16 minutes or until lightly browned.
Substitute
Substitute 1 cup BAKER'S Semi-Sweet Chocolate Chunks for the chopped chocolate.
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