Microwave chocolate in large microwaveable bowl on MEDIUM 2 to 3 min. or until chocolate is almost melted; stir until completely melted. Add peanut butter; mix well. Stir in sugar and eggs.
Combine remaining ingredients. Add to peanut butter mixture; mix well.
Drop teaspoonfuls of dough into 30 mounds, 1 inch apart, on baking sheets.
Bake 14 to 16 min. or until centres of cookies spring back slightly when touched with finger. Cool 2 min. on baking sheets. Remove to wire racks; cool completely.
Kraft Kitchen Tips!
Bake an extra batch of cookies to share! Place the cooled cookies in resealable containers and store at room temperature up to 3 days. Or, freeze up to 2 months.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 2 g
Cholesterol 15 mg
Sodium 45 mg
Carbohydrate 14 g
Fibre 1 g
Sugars 9 g
Protein 2 g
30 servings, 1 cookie (26 g) 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.