White Chocolate Peanut Butter Krispy Treats, gluten free

My mom makes these amazing treats with peanut butter Captain Crunch cereal, melted white chocolate, and peanuts, and they are amazing!  Everyone always loves them at parties.  Well, I wanted to make a gluten free treat very similar.  These turned out so yummy!  You can modify the amounts to your liking.

Ingredients
24oz package white chocolate almond bark
3/4 cup creamy peanut butter
4 cups Gluten Free Rice Krispies (no, regular ones are not GF due to malt in them)
2 cups dry roasted peanuts

Directions
In a extra large microwave safe bowl, microwave white chocolate and peanut butter on high for 1 minute, stir, and continue microwaving at 30 second intervals, stirring in between, until chocolate is fully melted.  Immediately stir in rice krispies and dry roasted peanuts.  Drop by 2 Tbsp "blobs" onto wax paper or aluminum foil.  Make sure the blobs stay together and do not touch the ones next to them.  When fully cool, about 2 hours later, store in an air tight container.

Flourless Oatmeal Cookies

I made these cookies with my girls since I am trying not to eat gluten, so I needed a flourless cookie.  These were very yummy!  I made one batch with mini chocolate chips and one batch, I made with walnuts and craisins....

Ingredients
2 1/4 cups oatmeal (GF if needed)
1 Tbsp cornstarch
3/4 tsp cinnamon
1/2 tsp baking powder (GF)
1/4 tsp salt
8 Tbsp unsalted butter (I used salted and it was fine) at room temperature (or use dairy free if needed)
6 Tbsp granulated sugar
1/4 cup packed light brown sugar
1 large egg (or use flax seed option on right)
1 tsp vanilla extract
2/3 cup chocolate chips OR....
1/3 cup craisins & 1/3 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees. In a blender or coffee grinder or food processor, process 3/4 cup oats into a fine meal. Mix together ground oats, cornstarch, cinnamon, baking powder, and salt.
2. In a large bowl, using a mixer, beat butter and sugars until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips or craisins and walnuts, and remaining oats.
3. In batches, drop dough in 2-tablespoonful mounds onto a baking sheet, 2 inches apart. Bake until cookies are golden brown at edges, 15 to 18 minutes. Let cool before serving.

Two ingredient banana muffins

A while back I made Banana Spice Muffins with overripe bananas and spice cake mix.  My mom recently started making muffins a lot for my nephews (with a lot of major allergies) with vanilla cake mix and bananas.  The kids all love them, and they are so easy.  I made these with strawberry cake mix and bananas.  I also made chocolate cake mix with bananas for my church one Sunday (mostly because we have a child who had a lot of allergies), and they were a big hit!  Use any cake mix you think would go well with bananas and enjoy.  Just watch for allergens in your cake mixes if you need to be aware of them.  One tip, if you don't have enough bananas, you can add in a little applesauce if your cake mix it too dry.

Ingredients
4 overripe bananas, mashed
1 cake mix (vanilla, chocolate, strawberry, spice cake... or another kind if you want)

Directions
Mix bananas and cake mix together well.  No oil, no eggs, no water.  Preheat oven to 350 degrees, fill sprayed muffin tins about 2/3 cup full, and bake muffins according to cupcake directions on back.  Remove from muffin tins, cool, and enjoy!  Makes 24 muffins.

Weight Watcher Points: 2 points a muffin

Soft Chocolate Chip Cookies

 I love chocolate chip cookies, but I'm pretty picky when it comes to their texture.  I like them to be soft and chewy, not thin and crispy.  These are so soft and delicious!  I found the recipe on allrecipes as one of their top chocolate chip cookie recipes and think they are some of the best chocolate chip cookies I've ever had.

Ingredients
2 1/4 cups all purpose flour
1 tsp baking soda
1 cup butter, softened
3/4 cup brown sugar, packed
1/4 cup white sugar
3.4oz package instant vanilla pudding mix
2 eggs
1 tsp vanilla extract
2 cups semi sweet chocolate chips

Directions
Preheat oven to 350 degrees.  Stir together flour and baking soda and set aside.  Cream together butter, brown sugar, and white sugar.  Beat in instant pudding until mixed.  Stir in eggs and vanilla extract.  Blend in flour mixture.  Stir in chocolate chips.  Drop dough by rounded teaspoons (or use a small ice cream scoop) onto ungreased cookie sheets.  Bake 10-12 minutes.  Let cool on cookie sheet for about 5 minutes and then remove and let cool all the way.

Peanut Butter Brownie Trifle

I made this for a church picnic and everyone loved it!  It is rich and delicious!  I LOVE peanut butter and chocolate!  That is quite an understatement actually!  I love this and you should try it too!  Really!  Go!  Go make it right now and eat it!  Ok, so you might want to invite quite a few friends over to enjoy it too since it makes a huge dessert.  :-)  Oh, I found the recipe online, so you know it's not originally my recipe.  The only thing I did different was I cut down on the peanut butter cups and only used a 20oz package (or something like that, I can't remember now), and then I had a few extra of the regular size ones so I put those on top.  This is a great one to prepare ahead of time and stick in your fridge overnight.

Ingredients
1 fudge brownie mix (13"x9" size)
10oz pacakge peanut butter chips
20-26oz miniature peanut butter cups, refrigerate to make easier to cut in half
4 cups cold milk (I used 1%)
2 (5.1oz packages) (or 3- 3.4oz packages) vanilla instant pudding mix
1 cup creamy peanut butter
4 tsp vanilla extract
24oz frozen whipped topping, thawed (I used fat free)
You will also need a trifle or large punch bowl.

Directions
Do ahead of time directions.
Make brownie batter according to package directions and stir in peanut butter chips.  Bake according to package directions and allow to cool completely.

Cut all miniature peanut butter cups in half.

In a large bowl, whisk together milk and pudding mix for 2 minutes.  Add peanut butter and vanilla and mix well.  Fold in half of the whipped topping.  Refrigerate until ready to use.

Directions once brownies have cooled completely.
Cut brownies into 3/4" pieces or break apart with fingers.  Place 1/3 of the brownies in bottom of trifle bowl (or if your punch bowl is like mine, you will want to use less than 1/3 and gradually increase as you go up since the top is much larger than the bottom.  Basically you want as evenly thick layers throughout the dessert).  Top with 1/4 of the peanut butter cups.  Spoon 1/3 of the pudding mix over top.  Repeat layers twice.  Cover with remaining whipped topping and garnish with remaining 1/4 of the peanut butter cups.  Cover and refrigerate until chilled.  Makes about 20 cups.  Enjoy!!!

Peanut Butter Cookies, Gluten Free

 These are absolutely delicious and highly addicting!  They are a dense cookie that is super easy to make!  I've made them a few times already.  I made them plain for a get together at church and I had many people comment on them and want the recipe.  I made them into kissy cookies the first time I made them for myself at home, and they are absolutely delicious!  I love them with the Hershey's kiss on top and rolled in sugar.  I love that I can eat them since I am not eating gluten/wheat right now.  This doesn't make a huge batch, which is good since I have a hard time keeping from eating them all!

Ingredients
1 cup peanut butter (I used natural)

1 cup sugar (+2 Tbsp extra if you are making Kissy Cookies)

1 egg

Hershey's kisses if making Kissy Cookies

Directions

Regular Peanut Butter Cookies: Mix together sugar, egg, and peanut butter well.  Dough is a little crumbly.  I like to use a small ice cream scoop to distribute my dough onto my cookie sheet.  Flatten with a fork, one way and then the opposite way.  Bake at 350 degrees for 8-10 minutes.

Peanut Butter Kissy Cookies: Mix together sugar, egg, and peanut butter well.  Using a small ice cream scoop or 1-2 Tbsp dough each, roll into balls and roll in the extra 2 Tbsp sugar in a small bowl.  Place on cookies sheet.  Bake at 350 degrees for 10 minutes.  Remove from oven.  Gently press a Hershey's kiss into each cookie ball, put back in oven for 3 more minutes.

No sugar added: I have not tried this yet, but I read you can make these with Baking Splenda instead of sugar.

Carmelitas

Ok, so I took a lot of pictures with this one, but I love how they turned out, but I loved the dessert even more.  I've already made these twice, and they are a HUGE hit.  The picture that I found of these on pinterest was originally what sold me in the first place. 

They really are amazing!

They are extremely rich and gooey.  I made them for 2 groups of friends and everyone rant and raved about them and asked "Is this on your blog???"  So, here they are!

Ingredients

32 caramel squares, unwrapped

1/2 cup half and half (recipe called for heavy cream but they were out at the store)

3/4 cup butter, melted

3/4 cup brown sugar, packed

1 cup flour

1 cup rolled oats

1 tsp baking soda

1 cup semi sweet chocolate chips

Directions

Combine caramel and half and half in a small saucepan on low or medium low heat.  Stir until completely smooth.  Set aside.  In a separate bowl (I used a 4 cup pyrex glass measuring cup), combine butter, brown sugar, flour, rolled oats, and baking soda.  Pat half of the mixture onto an 8x8 baking dish (I did spray mine, but I don't know if it was necessary).  Bake at 350 degrees for 10 minutes.  Remove pan from oven and evenly sprinkle chocolate chips over top.  Evenly pour caramel over top of chocolate chips.  Crumble remaining oatmeal mixture over caramel.  Return to oven and continue baking 15-20 minutes, until the edges are lightly brown.  Remove from oven and let cool completely before cutting.  Store and serve at room temperature.  This takes a long time to cool, so if you are able to, I made mine the night before and let sit out with a towel over top overnight.  You can stick this in a fridge to cool faster, but don't serve it cold.  I cut mine into 16 pieces.

Healthy Cookie Dough

I LOVE cookie dough!  Seriously!  It's one of those foods I could eat until I make myself sick.  It is one of my ultimate weaknesses.  I went on a search for a healthy cookie dough I could make and divide into portions and only eat a little... or at least that's what I mean to do.  It also had to be eggless since some people have raw egg issues.  :-)  You could make these into cookies by using the original recipe, if you really wanted to, but seriously, I don't understand how people like cookies more than dough!
Ingredients
3/4 cup rolled oats
1/8 tsp salt
2 Tbsp brown sugar
1 Tbsp + 1 tsp white sugar (or you can use 1-2 Splenda or stevia packets)
2 Tbsp dark chocolate chips
1 Tbsp canola oil
1 Tbsp milk (I used almond)

Directions
Blend oats, salt, and sugars in food processor or blender.  Slowly add oil and milk and mix well.  Stir in chocolate chips.  Eat!!!   You could also serve this as like a cookie dough dip with graham crackers or vanilla wafers if you like.

Chocolate Pudding Pie, no sugar added

This is yet another sugar free pie recipe.  This one is super simple, but everyone enjoyed it.

Ingredients
1 package sugar free chocolate instant pudding
1 1/2 cups cold milk (fat free or 1%)
1 graham cracker crust
8oz sugar free whipped topping, thawed

Directions
Beat pudding and milk together for 2 minutes.  Spread half into the crust.  Stir in 1 cup whipped topping into remaining pudding.  Spread over pudding in crust.  Smooth remaining whipped topping on top of the pudding.  (Mine doesn't look very even because I didn't allow my whipped topping to thaw completely.)  Refrigerate for at least 3 hours before serving.

WW points: 4 points for 1/8th of the pie!

Peanut Butter Pie, no sugar added

So I had some friends over and a few of them were diabetic, so I decided to try the Skinny Taste blog PB pie lightened up and make it without sugar.  It was devoured and everyone loved it!  I personally could taste the splenda a little, but I still really enjoyed it.  The originally recipe called for low fat cream cheese, but I'm not a fan of it, so I used full fat.  You can add some sugar free chocolate chips or chocolate syrup on top if you like.  I chose not to because I had someone who can't eat chocolate.

Ingredients
5 oz cream cheese, softened
1/2 cup splenda or confectioners' sugar or granulated sugar
1/3 cup peanut butter (regular or natural)
8oz sugar free whipped topping, thawed (or if sugar is not an issue, I would choose fat free)
graham cracker crust

Directions
Beat cream cheese and confectioners' sugar together in a medium bowl.  Mix in peanut butter and beat until smooth.  Fold in whipped topping.  Spoon into graham cracker crust.  Cover and refrigerate until firm, at least 2-3 hours but best overnight or all day.  Drizzle with chocolate syrup before serving if you desire.

Weight Watcher points: 1/8th of the pie is 6 points using sugar free ingredients.  Or....  if you use sugar and use fat free whipped topping, it's 6 points as well.  Sugar free whipped topping is higher in points than fat free.

Healthy Deep Dish Cookie Pie

 So I recently discovered this chocolate-covered Katie's blog. She makes healthy desserts and actually was recently on tv with this featured recipe. Her picture absolutely sold me on this dessert. I've been keeping up with the comments on this, and they have been almost all positive. I was very skeptical actually of this recipe, but I really wanted to try it based on her delicious looking picture. :-) Plus the fact that this was the recipe featured on tv and got such positive reactions. I was very pleasantly surprised by the outcome and plan to make it again in the future.  You can half the recipe and put it in a pie plate, but I found it to be more gooey if you do it in a spring form pan with the full recipe.  It depends on how gooey you like it.  I love cookie dough, and I love gooey. 

Ingredients

2 cans garbonzo beans (chick peas) or other white beans, drained and rinsed very well (stay with me here! You can't even taste the beans if you do it right.)

1 cup quick oats

1/4 cup unsweetened applesauce

3 Tbsp canola oil (or softened light margarine/smart balance)

2 tsp vanilla extract

1/2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

1 1/2 cups brown sugar

1 cup chocolate chips (I prefer dark chocolate)

Directions

Blend everything (except the chocolate chips) together in a food processor (NOT a blender!). Mix in chips and pour into an oiled pan. (She suggested a 10" springform pan, and I used a pie plate for 1/2 the recipe.) Cook on 350 degrees for 35-40 minutes. Let stand at least 10 minutes before removing from pan. Store leftovers in the refrigerator and reheat as needed.

WW points: if you use light margarine/light smart balance instead of canola oil, and half the pie, 1/8th of the pie is only 3 points!

Peanut Butter Cream

This is amazing! I LOVE peanut butter! I can eat it by the spoonful alone. Unfortunately it's not very diet friendly at 2 points per tbsp. So, I found this recipe online, and it is so yummy and only 2 points a serving!!! I tried putting it in the fridge at first, thinking it would be more like a mousse, but it is way better frozen, more like peanut butter ice cream. It does not look like a big serving at all, but it is very satifying. The other night I passed up a Wendy's frosty, even though I had the points for it, to have this instead. I would eat this all the time NOT on a diet!

Ingredients
8oz fat free cool whip
3 tbsp peanut butter

Directions
Mix together your peanut butter and cool whip, divide into 6 small containers (3oz bathroom cups work great), and freeze.

WW points: 2 points a serving!!!

Optional: Add 4 Tbsp chocolate chips (I like mini) and mix that in as well. Each serving becomes only 3 points.

Death by Chocolate

I made this the other day for an event at our new church plant. It was completely demolished and rant and raved over. I found the original recipe on allrecipes, but of course, you know me, I modified it. :-) I modified it according to what I had on hand. The recipe called for toffee bars, but I had Hershey's on hand. You could use Snickers, Reeces cups, or another chocolate candy bar you might like. I had to use my large bunch bowl because I don't have a trifle, but if you don't have a large enough serving bowl, just use 2. :-)

Ingredients
1 package chocolate cake mix
eggs & oil (according to the cake package directions) (if you need egg free, use my recipe for diet soda cake)
3.9oz package instant chocolate pudding
1 2/3 cup milk
3/4 cup strong brewed coffee
12 oz container whipped topping, thawed
6 chocolate Hershey bars, frozen and broken into small pieces
Directions
Make chocolate cake according to package, let cool and then crumble. While cake is baking, make pudding with 1 2/3 cup milk and refrigerate. Make coffee and refrigerate. Once everything is cool, crumble 1/2 of the chocolate cake into trifle or punch bowl. Drizzle half the coffee over the cake. Spread half the pudding over that and then half the whipped topping over that. Sprinkle half the candy bars on top. Repeat all the layers. Refrigerate until ready to serve.

Danila's Chocolate Chip Banana Bread

My friend Danila makes this wonderfully delicious banana bread with chocolate chips. I made it because I wanted something sweet to have on hand that was somewhat healthy for me. She replaces most of the oil with applesauce, and she also made it for me with the brown sugar splenda blend, but I ended up making it with regular sugar. Next time I might try using half splenda and half brown sugar since I don't have the brown sugar splenda blend. Either way, it is super yummy! If you don't have a bundt pan, use a regular loaf pan and you probably have to increase your bake time. You could also leave out the chocolate chips if you prefer and add nuts or don't, but either way, it's delicious banana bread. Thanks for the recipe, Danila!

Ingredients

3-4 ripe bananas

1 cup sugar or 1/2 c Brown sugar blend Splenda

1 2/3 cup all purpose flour

1/3 cup Quick Oats

1 tsp baking soda

1 tsp salt

1/2 cup apple sauce

2 tbsp canola oil

2 eggs

1 tsp vanila extract

1 cup or 1/2 cup semi-sweet chocolate chips (I used 1/2 cup) (leave out for dairy free)

Directions

Mash the bananas with the sugar, add to the wetstuff, then add to the dry stuff, mix just until batter comes together. Do not mix smooth. Bake at 350 for about 45 minutes. Allow to cool.

Chocolate Chip Oatmeal Cookies

I LOVE oatmeal chocolate chip cookies! I actually have another recipe for Oatmeal Chocolate Chip Cookies which I've now renamed Oatmeal Spice Chocolate Chip Cookies, but I'm pretty sure I like these even better! These are super soft and oh so delicious!!! You could use raisins in them instead, but I absolute love chocolate chips in oatmeal cookies. I got the recipe off the back of the Walmart Great Value oatmeal container and then I modified it a little bit, using butter/margarine instead of shortening. The first time I made these (pictured) I used 1 cup chocolate chips, but the second time I made them, I used a whole bag. Oh, you have to try these! Seriously, run out and make them right now! :-)

Ingredients
1 cup butter or margarine, softened
1 cup sugar
1 cup brown sugar, packed
2 eggs
2 Tbsp milk
1 1/2 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
4 cups oats (quick or old fashioned)
1 cup - 1 bag chocolate chips

Directions
Cream together the butter and sugars with an electric mixer. Beat in the eggs, milk, and vanilla. Stir in the flour, baking soda, and salt. Stir in the oats and chocolate chips. Drop onto cookie sheet (I like to use a small ice cream scoop) and bake 9-10 minutes at 375 degrees. Makes about 3 dozen cookies or so, I can't remember for sure. I don't remember how many it made, just that I kept eating them. :-)

Weight Watcher friendly: use light butter (1 pt per Tbsp), splenda instead of white sugar, and 1/2 cup chocolate chips. If you make at least 38 cookies (good size cookies, I use a medium ice cream scoop), they come out to be only 2 points each! :-)

Diet Soda Brownies

This is the same concept as diet soda cake but with brownies. My mother in law tried this a while back with a whole can of soda (which is what many sites say you can do online), but it did not turn out at all. I did a little reading online and found it was best to use 1/2 can of soda. I did use cherry coke zero but you can use whatever diet soda you want. The texture is a little different than regular brownies, more crumbly, but I really liked them and would definitely make them again. It reduces your calories, fat, and Weight Watcher points to basically what is in the box mix. Normally if you divide the pan of brownies into 12 pieces, they are 6 points each. This reduces it to 4 points each and you can even cut them a little bigger and make 10 brownies for still only 4 points each or 20 brownies for 2 points each. I also love this for those who have egg allergies. :-)

Ingredients
-6oz diet coke (3/4 cup)
-brownie mix for 9x13 pan (watch for allergens per brand)

Directions
Mix together soda and brownie mix with spoon or spatula. Follow directions for baking on back of brownie mix box.

Weight Watcher Points: 2 points for 1/20th of the pan

Georgia Cookie Candy

If you like peanut butter and chocolate together, you have to try these! They remind me of Reece's Peanut Butter Cups. They are very rich, and oh so delicious! My mom gave me the recipe, but it's a Paula Deen recipe.

Ingredients
1 cup butter (2 sticks) or margarine, softened (use dairy free marg if needed)
1 cup crunchy peanut butter
3 cups confectioners' sugar, sifted
1 1/2 cups graham cracker crumbs (I ground up 13 whole graham cracker rectangles in my food processor)
1/2 cups semi-sweet chocolate chipsDirections

Line a 13 by 9 by 2-inch pan with foil (or I spray mine well).

Combine the butter, peanut butter, sugar, and graham cracker crumbs in a food processor. Process until the mixture forms a ball. Sometimes I have to take mine out and mix it up a little better b/c it's a bit much for my food processor. Press into the foil-lined pan using your hands or a spatula.

Melt the chocolate chips in a double boiler over simmering water or in a microwave-safe glass dish in the microwave for 1 minute on high (100%). Stir. If the chocolate has not completely melted, microwave for 10 seconds at a time more, then stir. Spread evenly over the cookie layer with a spatula. Chill for several hours.

When ready to serve, allow the candy to come to room temperature before cutting into pieces. Store in an airtight container in the refrigerator.

Chocolate Pudding Cake

I believe this originally came from my Grandma. It's a simple dessert to do, and I love it because it doesn't have eggs in it. :-) You could try icing the cake once it totally cools if you want, but I think the topping may have been the favorite part for many. If you need another cake idea that is egg free and dairy free, try the diet soda cake. I put nuts on only half the cake for those who like them and those who don't. You could try different flavors as well if you don't want chocolate.

Ingredients
1 box chocolate cake mix
3.4oz box cook and serve chocolate pudding (do not use instant)
2 cups milk
6oz chocolate chips
2oz pecans (optional)Directions
Cook pudding according to directions using 2 cups milk. As soon as you see it start to thicken some, remove from heat. You don't want this to get too thick like it calls for. In a large bowl, combine chocolate cake mix and prepared pudding. Mix well according to cake mix directions. Sprinkle chocolate chips and nuts all over top of cake and bake according to cake mix directions. Let cool completely and enjoy.

Diet Soda Cake

I found this new blog with Gina's Weight Watcher Recipes, and I am so excited about it! I have already printed out quite a few of her recipes to try. This was sort of the first one I tried. I say sort of because she suggested using 10oz of diet soda and 2 egg whites. I left out the eggs because of Daniel's allergy. Apparently this isn't a new idea either. If you want to look at her recipe along with some suggestions other users commented about, you can go to her Diet Soda Cake page. Seriously, this cake was so fluffy and moist and delicious, I would never even know it was made without the eggs and oil. I don't even like diet soda, AT ALL, but I couldn't taste even a hint of artificial sweetener in this cake. The only thing I would have changed is that she suggests putting some fat free cool whip on top, and I forgot to buy some, but next time I will. :-) I am also SUPER excited because this means I can make an egg-free cake for Daniel!!! :-)

Ingredients

12oz diet soda (I chose diet coke sweetened with splenda)

1 box cake mix (I used Duncan Hines Dark Chocolate Fudge)

Directions

Preheat oven according to directions. Mix together the cake mix and soda. Pour into sprayed 9x13 pan. Bake according to directions on back of box. I used the minimum amount of minutes. Allow to cool 10 minutes before slicing.

WW points: 1/12th of the cake (which is the size of a lasagna piece, which is a lot) is 4 points. If you choose a different kind of cake, different points. I also bought a Betty Crocker Milk Chocolate cake and that one is only 3 points.

Variations: Different suggestions by commenters: use cherry coke zero with devil's food cake, vanilla cake with diet sprite, chocolate cake with diet cream soda.... all different yummy possibilities.

Oatmeal Spice Chocolate Chip Cookies

I LOVE oatmeal chocolate chip cookies! I made these for an event at church, and I loved how they turned out. They smell amazing with the cinnamon and cloves in them and taste even better! They are very soft and delicious!

Ingredients
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup dry milk
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt
3 cups rolled oats
1 cup chocolate chips (or you can use raisins, but I love chocolate)Directions
Preheat oven 350 degrees. Cream together the butter, butter flavored shortening, brown sugar, and white sugar. Add eggs and vanilla and blend until smooth. Combine the flour, baking soda, cinnamon, cloves, dry milk and salt and mix into the sugar mixture. Stir in the oats and chocolate chips. Drop rounded small balls onto ungreased cookie sheets.
Bake 10 to 12 minutes or until lightly browned on edges. Do not overbake. Let cool for 2 minutes and remove from cookie sheet to cool completely.