Sweets can be part of a balanced diet but remember to keep tabs on portions.

Place balls of cookie dough on waxed paper-covered baking sheets; freeze until firm. Transfer to freezer-weight resealable plastic bag; freeze up to 3 months. When ready to bake, place balls of dough on baking sheets. Bake in preheated 350ºF-oven 10 min. or just until set. (No need to thaw dough first.)

Prepare using one of the following options: Nut-Topped Chocolate Drops: Bake and glaze cookies as directed. Immediately top each cookie with 1 PLANTERS Pecan or Walnut Half. Let stand until glaze is set. Marshmallow-Topped Chocolate Drops: Omit chocolate glaze. Use kitchen shears to cut 30 large JET-PUFFED Marshmallows in half; dip cut-sides in colored sugar or sprinkles. Set aside. Bake cookies as directed. Immediately press marshmallow, sugared-side up, into top of each warm cookie while still on baking sheet. Let stand 1 min.; transfer to wire racks. Cool completely. Caramel & Pecan-Topped Chocolate Drops: Cut 30 KRAFT Caramels in half; set aside. Bake cookies as directed. Immediately press 1 caramel half into top of each warm cookie while still on baking sheet. Let stand 1 min.; transfer to wire racks. Cool completely. Spread cookies with chocolate glaze as directed. Top each cookie with 1 PLANTERS Pecan or Walnut Half. Let stand until glaze is set. Peppermint-Topped Chocolate Drops: Omit chocolate glaze. Sprinkle coarsely chopped candy canes or peppermint candies over warm cookies. Let stand 1 min.; transfer to wire racks. Cool completely.