Chocolate Peanut Cookies
2 bars (2 oz. each) Semi-Sweet Baking Chocolate Bars, broken into pieces
1 1/4 cups all-purpose flour
3/4 tsp. baking soda
½ tsp. salt
½ cup (1 stick) butter or margarine, softened
½ cup packed brown sugar
1/4 cup granulated sugar
2 tsp. vanilla extract
1 egg
1 ½ cups coarsely chopped honey-roasted peanuts

MICROWAVE baking bars in small, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth; cool.
COMBINE flour, baking soda, and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl. Beat in melted chocolate and egg. Gradually beat in flour mixture. Stir in peanuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE in preheated 375 degrees Fahrenheit oven for 8 to 9 minutes or until edges are set but centers are still slightly soft. Let stand for 3 minutes; remove to wire racks to cool completely. Makes 2 ½ dozen cookies.

Chocolate Mint Brownie Cookies
1 1/2 cups (9 ounces) Semi-Sweet Chocolate Morsels, divided
1 3/4 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) butter or margarine, softened
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 tsp. vanilla extract
1/2 tsp. peppermint extract
2 eggs
3/4 cup chopped nuts

MELT 3/4 cup morsels in small, heavy-duty saucepan over lowest possible heat. When morsels begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Cool to room temperature.
COMBINE flour, baking soda, and salt in a small bowl. Beat butter, granulated sugar, brown sugar, vanilla extract, and peppermint extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in remaining morsels and nuts. Drop dough by rounded tablespoon onto ungreased baking sheets.
BAKE in preheated 350 degrees Fahrenheit oven for 8 to 12 minutes or until sides are set but centers are still soft. Let stand for 2 minutes; remove to wire racks to cool completely. Makes about 3 dozen cookies.

Macadamia Nut, White Chip Pumpkin Cookies
2 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. ground cardamon
1 tsp. baking soda
1 cup (2 sticks) butter or margarine, softened
½ cup granulated sugar
½ cup packed brown sugar
1 cup Solid Pack Pumpkin
1 egg
2 tsp. vanilla extract
2 cups (12-oz. package) Premier White Morsels
2/3 cup coarsely chopped macadamia nuts or walnuts, toasted

COMBINE flour, cinnamon, cardamon, and baking soda in small bowl. Beat butter, granulated sugar, and brown sugar in large mixer bowl until creamy. Beat in pumpkin, egg, and vanilla extract until well mixed. Gradually beat in flour mixture. Stir in morsels and macadamia nuts. Drop by rounded tablespoon onto greased baking sheets; flatten slightly with back of spoon or greased bottom of glass dipped into granulated sugar.
BAKE in preheated 350 degrees Fahrenheit oven for 11 to 14 minutes or until centers are set. Cool for 2 minutes; remove to racks to cool completely. Makes about 4 dozen cookies.