Mix first 3 ingredients until blended. (Dough will be thick). Add chocolate and nuts; mix well.
Place powdered sugar in small bowl. Drop dough, 1 Tbsp. at a time, into sugar; turn to evenly coat dough with sugar.
Place, 2 inches, apart on parchment-covered baking sheets.
Bake 10 to 12 min. or until tops are crinkled. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
Prepare using a chocolate cake mix.
Prepare using a spice cake mix and chopped pecans, and substituting 1/2 cup raisins for the chopped chocolate. Or, use a chocolate cake mix and BAKER'S White Chocolate, and substitute dried cranberries for the chopped nuts.
For best results, do not use COOL WHIP LITE or COOL WHIP Fat Free Whipped Topping.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 0.6732g
* Percent Daily Values are based on a 2,000 calorie diet.
36 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.