Categories: dessert, nondairy, not tried

Ingredients

• 2 packages (8 squares each) Baker's Semi-Sweet Baking Chocolate, divided
• 3/4 cup firmly packed brown sugar
• 1/2 cup Skippy Creamy Peanut Butter
• 1/4 cup (1/2 stick) margarine or butter, softened
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup flour
• 1/4 teaspoon Calumet Baking powder
• 2 cups Planters Salted Peanuts, chopped (optional)

Directions

1. Preheat oven to 350 degrees.

2. Coarsely chop 8 of the chocolate squares; set aside.

3. Microwave remaining 8 chocolate squares in large microwavable bowl on HIGH 2 minutes, stirring after 1 minute.

4. Stir until chocolate is completely melted.

5. Add sugar, Skippy Creamy Peanut Butter, margarine, eggs, and vanilla; stir with wooden spoon until well blended.

6. Add flour and baking powder; mix well.

7. Stir in chopped chocolate and peanuts.

8. (Note: if omitting peanuts, increase flour to 3/4 cup to prevent excessive spreading of cookies during baking.)

9. Drop rounded tablespoonfuls of dough onto ungreased baking sheets.

10. Bake 12 to 14 minutes or until cookies are puffed and feel set to the touch.

11. Cool on baking sheets 1 minutes.

12. Remove to wire rack; cool completely.

13. Makes about 2 1/2 dozen cookies or 30 servings, 1 cookie each.

14. Variation: Prepare as directed, omitting peanut butter and substituting 2 cups chopped walnuts for the peanuts.

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