Baking is one of my favorite things to do with the kids. My son and I will often just walk up and down the baking aisle at the grocery store, looking at the backs of products and gaining inspiration of things that we can make that are peanut free.
This week, our inspiration came from Baker’s Chocolate and Kraft Foods. Baker’s has a line of chocolate chips that are peanut and nut free (please always check the labels as ingredients can be changed), they are called Baker’s Semi Sweet Chocolate Morsels. I’ve grown up using Baker’s chocolate and these chocolate morsels are by far my favorite to bake with.
The only way that my son gets to enjoy a “bakery style” peanut free chocolate chip cookie is when we make them at home, this recipe for peanut free chocolate chip cookies is a perfect way to do that.
These cookies are so moist, delicious and bake so perfectly in the oven. One batch made about 2 1/2 dozen cookies, the cookies were so good they were gone in less than 2 days.
I hope that you get a chance to make these tasty nut free cookies!
This peanut free chocolate chip cookie is so moist and full of chocolate, perfect for any chocolate lover.
- 1 cup butter or margarine, softened
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 tsp. vanilla
- 2 eggs
- 1 tsp. baking soda
- 2-1/4 cups flour
- 1 pkg. (12 oz.) BAKER’S Semi-Sweet Chocolate Morsels
- Preheat your oven to 375°F.
- In your stand mixer or with hand beaters, mix the butter, sugars, dry pudding mix and vanilla in large bowl until well blended. Add eggs and baking soda; mix well. Gradually beat in flour. Stir in chocolate.
- Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets. If you want a smooth textured cookie, roll your dough into a ball and then press slightly onto the cookie sheet with a spoon or botton of a cup.
- BAKE 8 to 10 min. or until golden brown. Cool 3 min. on baking sheets. Remove to wire racks. Cool completely.