These should be called the easiest chocolate-peanut butter cookies ever! No flour to measure. Ten minutes of prep time. The result: yummy fresh-from-the-oven peanut butter cookies loaded down with chocolate chunks and crunchy peanuts.
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup Kraft Crunchy Peanut Butter
1/2 cup sugar
2 oz. Baker's Semi-Sweet Chocolate, coarsely chopped
2 oz. Baker's White Chocolate, coarsely chopped
1/4 cup peanuts
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How do I make it ?
Preheat oven to 325ºF. Place all ingredients in large bowl; stir until well blended. (Dough will be sticky.)
Drop tablespoonfuls of dough, 2 inches apart, onto parchment paper-covered baking sheets.
Bake 17 to 18 min. or until golden brown. (Cookies will still appear slightly soft.) Cool completely on baking sheets. Store in airtight container at room temperature.
Kraft Kitchen Tips!
There is no flour in this cookie recipe which results in a wet sticky dough. Use two tablespoons to drop the dough onto the prepared baking sheet.
For added colour and flavour, add 1/2 cup dried cranberries to the cookie dough.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 2 g
Cholesterol 15 mg
Sodium 50 mg
Carbohydrate 9 g
Fibre 1 g
Sugars 7 g
Protein 3 g
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.