Combine flour and baking soda. Beat butter, peanut butter and sugars in large bowl with mixer until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing well after each addition. Stir in chocolate and nuts.
Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets.
Bake 9 to 11 min. or until lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.
Kraft Kitchen Tips!
After cookies are completely cooled, wrap in plastic wrap and place in airtight plastic container or freezer-weight resealable plastic bag. Freeze up to 1 month. Thaw at room temperature before serving.
How to Freeze Cookie Dough
Drop heaping tablespoonfuls of dough onto baking sheet; freeze 1 hour or until firm. Transfer to airtight plastic container or freezer-weight resealable plastic bag. Freeze up to 1 month. To bake, place frozen cookie dough on baking sheets. Bake at 375°F for 15 to 16 min. or until lightly browned.
Substitute 1 cup Baker's Semi-Sweet Chocolate Chips for the chopped chocolate.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 3.5 g
Cholesterol 10 mg
Sodium 65 mg
Carbohydrate 13 g
Fibre 1 g
Sugars 7 g
Protein 3 g
48 servings, 1 cookie (27 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.