Chocolate Peanut Butter Explosion Cookies

• Vegetarian

• Produce

  • 2/3 cup Peanuts, salted

• Refrigerated

  • 1 Egg, large
  • 1 Egg yolk, large

• Condiments

  • 2/3 cup Chocolate peanut butter cups, mini
  • 1 cup Country crock spread
  • 1/3 cup Peanut butter chips

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 3/4 cup Brown sugar, firmly packed light
  • 3/4 cup Granulated sugar
  • 3/4 tsp Salt
  • 1 cup Semi-sweet chocolate chips
  • 2 tsp Vanilla extract

• Dairy

  • 1/2 cup Heavy whipping cream

Found on snappygourmet.com

Description

Ingredients

• 1 cup Country Crock® Spread
• ¾ cup granulated sugar
• ¾ cup firmly packed light brown sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp. vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon salt
• ¼ teaspoon baking soda
• ⅔ cup chopped mini chocolate peanut butter cups
• ⅔ cup chopped salted peanuts
• 1 cup semi-sweet chocolate chips, divided
• ⅓ cup peanut butter chips
• ½ cup heavy whipping cream, divided
• 1 cup Country Crock® Spread
• ¾ cup granulated sugar
• ¾ cup firmly packed light brown sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp. vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon salt
• ¼ teaspoon baking soda
• ⅔ cup chopped mini chocolate peanut butter cups
• ⅔ cup chopped salted peanuts
• 1 cup semi-sweet chocolate chips, divided
• ⅓ cup peanut butter chips
• ½ cup heavy whipping cream, divided

Directions

• Preheat oven to 375 degrees F.
• Mix Country Crock® Spread, granulated sugar, light brown sugar, egg, egg yolk, and vanilla in large bowl until well mixed. Stir in flour, baking powder, salt, and baking soda until combined. (Dough will be soft and creamy.)
• Mix in chopped peanut butter cups, peanuts, and ⅔ cup chocolate chips into cookie dough until just combined.
• Drop dough, about 2 tablespoons for each cookie, on ungreased (or parchment paper lined) baking sheets leaving about 3-inches between cookies.
• Bake cookies at 375 degrees F for about 10-14 minutes or until edges are golden brown. Cool slightly, then move to wire rack to cool completely.
• Place remaining ⅓ cup chocolate chips and peanut butter chips in separate small microwave safe bowls. Add ¼ of cream to each bowl. Microwave each bowl for 20 second intervals, stirring after each interval, until smooth. Drizzle both sauces with a fork over cookies. Let cool for drizzle to set or refrigerate for a few minutes to set.
• Preheat oven to 375 degrees F.
• Mix Country Crock® Spread, granulated sugar, light brown sugar, egg, egg yolk, and vanilla in large bowl until well mixed. Stir in flour, baking powder, salt, and baking soda until combined. (Dough will be soft and creamy.)
• Mix in chopped peanut butter cups, peanuts, and ⅔ cup chocolate chips into cookie dough until just combined.
• Drop dough, about 2 tablespoons for each cookie, on ungreased (or parchment paper lined) baking sheets leaving about 3-inches between cookies.
• Bake cookies at 375 degrees F for about 10-14 minutes or until edges are golden brown. Cool slightly, then move to wire rack to cool completely.
• Place remaining ⅓ cup chocolate chips and peanut butter chips in separate small microwave safe bowls. Add ¼ of cream to each bowl. Microwave each bowl for 20 second intervals, stirring after each interval, until smooth. Drizzle both sauces with a fork over cookies. Let cool for drizzle to set or refrigerate for a few minutes to set.