Chop 8 oz. chocolate coarsely; set aside. Microwave remaining chocolate in large microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Add butter; stir until melted. Add peanut butter, sugar, eggs and vanilla; stir until blended. Add flour and baking powder; mix well. Stir in chopped chocolate and nuts.
Drop rounded tablespoonfuls of dough, 3 inches apart, onto baking sheets sprayed with cooking spray.
Bake 12 to 14 min. or until cookies are puffed and feel set to the touch. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Sit down with your child after school and discuss the day's events while enjoying one of these cookies with an ice cold glass of 1% milk.
Drop heaping teaspoonfuls of dough onto baking sheets. Bake 6 to 7 min. or until golden brown. Makes 5-1/2 doz. bite-size cookies or 32 servings, 2 cookies each.
How to Freeze
To Freeze Cookie Dough: Freeze rounded tablespoonfuls of cookie dough on baking sheet 1 hour. Transfer to airtight plastic container or freezer-weight plastic bag. Freeze up to 1 month. Place frozen cookie dough on baking sheets. Bake at 350°F for 18 to 20 min. or until cookies are puffed and feel set to the touch. To Freeze Baked Cookies: Wrap cooled cookies in plastic wrap; place in airtight container or freezer-weight resealable plastic bag. Freeze up to 1 month. Thaw cookies at room temperature before serving.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fiber less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
30 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.