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BAKER'S ONE BOWL Chocolate Bliss Cookies
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BAKER'S ONE BOWL Chocolate Bliss Cookies

28 Min(s)
15 Min(s) Prep
13 Min(s) Cook
Make luscious, chocolatey BAKER'S ONE BOWL Chocolate Bliss Cookies. The addition of peanut butter makes these chocolate bliss cookies even more decadent.
What You Need
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30 servings
Original recipe yields 30 servings
4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1/4 cup butter, softened
3/4 cup packed brown sugar
2 eggs
1 tsp. vanilla
1/2 cup flour
1/4 tsp. CALUMET Baking Powder
2 cups chopped PLANTERS Walnuts
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Let's Make It
1
Heat oven to 350°F.
2
Chop 8 oz. chocolate; 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. Stir in sugar, eggs and vanilla. Add flour and baking powder; mix well. Stir in chopped chocolate and nuts. (Note: If omitting nuts, increase flour to 3/4 cup to prevent excessive spreading of cookie dough as cookies bake.)
3
Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
4
Bake 12 to 13 min. or until cookies are puffed and shiny. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Kitchen Tips
Tip 1
Size Wise
Serve one of these decadent chocolatey cookies along with a glass of low-fat or fat-free milk as a special after-school treat.
Tip 2
Bite-Size Cookies
Drop heaping teaspoonfuls of dough, 1-1/2 inches apart, onto baking sheets. Bake in 350°F oven 6 to 7 min. or until cookies are puffed and shiny. Makes 5-1/2 doz. bite-size cookies or 33 servings, 2 cookies each.
Tip 3
For Larger Cookies
Drop dough by scant 1/4 cupfuls, 3 inches apart, onto baking sheets. Bake in 350°F oven 13 to 14 min. or until cookies are puffed and shiny. Makes 18 large cookies or 18 servings, 1 cookie each.
Tip 4
Cooking Know-How
To avoid a thin dough, use slightly softened, not completely softened butter. Do not melt the butter before using.
Tip 5
Storage Know-How
After cookies are completely cooled, wrap in plastic wrap and place in airtight container or freezer-weight resealable plastic bag. Freeze up to 1 month. Thaw cookies at room temperature before serving.
Tip 6
How To Freeze Cookie Dough
Freeze rounded tablespoonfuls of cookie dough on baking sheet for 1 hour. Transfer to airtight plastic container or freezer-weight resealable plastic bag. Freeze up to 1 month. Place frozen cookie dough, 2 inches apart, on baking sheets. Bake in 350°F oven 18 to 20 min. or until cookies are puffed and shiny.
Tip 7
Everything-But-the-Kitchen-Sink Cookies
Prepare as directed, substituting 2 cups total of any of the following for the walnuts: raisins, toasted BAKER'S ANGEL FLAKE Coconut, dried cherries, chopped PLANTERS Macadamias, dried cranberries, toasted PLANTERS Slivered Almonds, dried chopped apricots or dried mixed fruit bits.
Tip 8
Bar Cookies
Prepare dough as directed; spread into greased foil-lined 13x9-inch pan. Bake in 350°F oven 22 to 24 min. or until puffed and shiny. Cool completely in pan on wire rack. Cut into 24 bars. Makes 24 servings, 1 bar each.
Tip 9
Chocolate Bliss Peanut Butter Cookies
Prepare as directed, adding 1/2 cup creamy peanut butter along with the sugar and substituting 2 cups PLANTERS COCKTAIL Peanuts, chopped, for the walnuts.
Tip 10
Double Chocolate Bliss Macadamia Cookies
Prepare as directed, substituting 6 oz. BAKER'S White Chocolate, coarsely chopped, for the chopped semi-sweet chocolate and 2 cups chopped PLANTERS Macadamias for the walnuts.
Tip 11
Double Chocolate Bliss Toasted Almond Cookies
Prepare as directed, substituting 6 oz. BAKER'S White Chocolate, coarsely chopped, for the chopped semi-sweet chocolate and 2 cups toasted PLANTERS Slivered Almonds for the walnuts.
Tip 12
Substitute
Substitute PLANTERS COCKTAIL Peanuts for walnuts.
Tip 13
Alternate Cookie Sizes
Bite-Size Cookies: Drop heaping teaspoonfuls of dough, 1-1/2 inches apart, onto baking sheets. Bake in 350°F oven 6 to 7 min. or until cookies are puffed and shiny. Makes 5-1/2 doz. bite-size cookies or 33 servings, 2 cookies each. Larger Cookies: Drop dough by scant 1/4 cupfuls, 3 inches apart, onto baking sheets. Bake in 350°F oven 13 to 14 min. or until cookies are puffed and shiny. Makes 18 large cookies or 18 servings, 1 cookie each. Bar Cookies: Spread into greased foil-lined 13x9-inch pan. Bake in 350°F oven 22 to 24 min. or until puffed and shiny. Cool completely in pan on wire rack. Cut into 24 bars. Makes 24 servings, 1 bar each.
Tip 14
Variations
Prepare as directed, using one of the following combinations: Everything-But-the-Kitchen-Sink Cookies: Substitute 2 cups total of the following ingredients for the walnuts: raisins, toasted BAKER'S ANGEL FLAKE Coconut, dried cherries, chopped PLANTERS Macadamias, dried cranberries, toasted PLANTERS Slivered Almonds, chopped dried apricots or dried mixed fruit bits. Chocolate Bliss Peanut Butter Cookies: Add 1/2 cup creamy peanut butter along with the sugar and substitute 2 cups PLANTERS COCKTAIL Peanuts, chopped, for the walnuts. Double Chocolate Bliss Macadamia Cookies: Substitute 6 oz. BAKER'S White Chocolate, coarsely chopped, for the chopped semi-sweet chocolate and 2 cups chopped PLANTERS Macadamias for the walnuts. Double Chocolate Bliss Toasted Almond Cookies: Substitute 6 oz. BAKER'S White Chocolate, coarsely chopped, for the chopped semi-sweet chocolate and 2 cups toasted PLANTERS Slivered Almonds for the walnuts.
Nutrition
Calories
140
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 20mg
1%
Total Carbohydrates 13g
5%
Dietary Fibers 1g
4%
Sugars 9g
18%
Protein 2g
4%
Vitamin A
2%
Vitamin C
0%
Calcium
0%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
30 servings, 1 cookie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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