One Bowl Chocolate Bliss Cookies
I made these delectable treats last night and they were an instant hit. If you like chocolate and/or brownies, you will love these! Again, they came straight out of the Kraft Foods magazine. I suggest you register to receive your own free copy. Please note my variation at the bottom.
Ingredients:
2 pkg. (8 squares each) semi-sweet baking chocolate, divided
3/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter, slightly softened
2 eggs
1 tsp. vanilla
1/2 cup flour
1/4 tsp. baking powder
2 cups chopped peanuts
Preheat oven to 350 degrees. Coarsely chop 8 of the chocolate squares; set aside. Microwave remaining 8 chocolate squares in large microwaveable bowl on High 2 minutes, stirring after 1 minute. Sitr until chocolate is completely melted.
Add sugar, butter, egss, and vanilla; stir until well blended. Add flour and baking powder; mix well. Stir in chopped chocolate and peanuts.
Drop rounded tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
Bake 12 to 13 minutes or until cookies are puffed and shiny. Cool 1 minute; remove from baking sheets to wire racks. Cool completely.
Makes about 2 1/2 dozen cookies.
Variation: First off, milk chocolate reigns supreme to my husband's palate and so anytime that can be substituted, it's a must. Plus, it was Sunday night and I didn't have 16 oz. of semi-sweet chocolate. So, my variation was 8 oz. of melted semi-sweet chocolate for the dough and then 8 oz. of milk chocolate chopped up for the "chips." In addition, I don't put nuts in anything because my family doesn't like them. They were great!
Ingredients:
2 pkg. (8 squares each) semi-sweet baking chocolate, divided
3/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter, slightly softened
2 eggs
1 tsp. vanilla
1/2 cup flour
1/4 tsp. baking powder
2 cups chopped peanuts
Preheat oven to 350 degrees. Coarsely chop 8 of the chocolate squares; set aside. Microwave remaining 8 chocolate squares in large microwaveable bowl on High 2 minutes, stirring after 1 minute. Sitr until chocolate is completely melted.
Add sugar, butter, egss, and vanilla; stir until well blended. Add flour and baking powder; mix well. Stir in chopped chocolate and peanuts.
Drop rounded tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
Bake 12 to 13 minutes or until cookies are puffed and shiny. Cool 1 minute; remove from baking sheets to wire racks. Cool completely.
Makes about 2 1/2 dozen cookies.
Variation: First off, milk chocolate reigns supreme to my husband's palate and so anytime that can be substituted, it's a must. Plus, it was Sunday night and I didn't have 16 oz. of semi-sweet chocolate. So, my variation was 8 oz. of melted semi-sweet chocolate for the dough and then 8 oz. of milk chocolate chopped up for the "chips." In addition, I don't put nuts in anything because my family doesn't like them. They were great!
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