- 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, divided
- 3/4 cup firmly packed brown sugar
- 1/2 cup peanut butter
- 1/4 cup Lucerne Sweet Cream Butter or margarine, softened
- 2 Lucerne Eggs
- 1 teaspoon vanilla
- 1/2 cup flour
- 1/4 cup CALUMET Baking Powder
- 2 cups PLANTERS Salted Peanuts, chopped (optional)
- Preheat oven to 350 degrees F. Coarsely chop 8 of the chocolate squares; set aside. Microwave remaining 8 chocolate squares in large microwavable bowl on full power (100%) 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted. Add sugar, peanut butter, butter, eggs and vanilla; stir with wooden spoon until well blended. Add flour and baking powder; mix well. Stir in chopped chocolate and peanuts. (Note: If omitting peanuts, increase flour to 3/4 cup to prevent excessive spreading of cookies during baking.)
- Drop rounded tablespoonfuls of dough onto ungreased baking sheets. Bake 12 to 14 minutes or until cookies are puffed and feel set to the touch. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.