Ball Game Chunk Cookies, a fun and easy cookie recipe with peanuts, pretzels, chocolate chips, and popcorn!
This post is sponsored by Country Crock®. All opinions are my own. Thanks for supporting brands I love so I can keep bringing you more fabulous recipes!
I have a fun and easy cookie recipe for you today, Ball Game Chunk Cookies! I’m so excited to be partnering again with Country Crock®. You may remember my Chocolate Peanut Butter Explosion Cookies and Mini Chocolate Peppermint Chip Cookie Sandwiches made with Country Crock® buttery spread a few months ago for the holidays, so I’m thrilled to bring you another fun cookie recipe perfect for spring!
I love how easy the Country Crock® Make It Yours™ cookie recipe is to make! You can easily adapt the recipe by adding your own favorite mix-ins that are perfect for your family or occasion. I was inspired by spring baseball season and decided to put some of my favorite ball game snacks right into these cookies.
To make the cookie dough for these Ball Game Chunk Cookies, you start with the Country Crock® base recipe that includes basic cookie dough ingredients including brown sugar, granulated sugar, eggs, vanilla, flour, baking powder, baking soda, salt, and Country Crock® buttery spread.
Then add your favorite mix-ins to the cookie dough. Chocolate chips, crushed candy, chopped nuts, and dried fruit are just a few ideas to make your own recipe. Save some of that leftover Easter candy for a fun mix-in!
As I mentioned, I was inspired by my favorite ball game treats including popcorn, peanuts, and pretzels so decided to incorporate those into these Ball Game Chunk Cookies. I added chopped salted peanuts, chopped salted pretzels, and mini chocolate chips to the cookie dough. The cookie dough was packed full of these fun mix-ins for lots of flavor and texture.
Spoon the dough onto large cookie sheets, then gently press the popped popcorn into the cookie dough so that the popcorn sticks to the dough and won’t fall off. My kids loved helping with the popcorn!
I made rather large cookies, but you could easily make smaller ones. I love using Ice cream scoops so that the cookies all turn out about the same size. It also makes scooping the dough quick and easy!
You’ll know the cookies are done when the edges start to turn golden brown. I baked these for about 12-14 minutes, but if you make smaller cookies you’ll want to reduce the baking time.
Aren’t these cookies fun with the popcorn on top? Love them! They turned out soft and chewy and slightly crispy around the edges. Perfect! Some drizzled chocolate on top of these cookies would also be great.
Quick tip…Be careful stacking the cookies when storing. The popcorn can break off or get crushed.
Hope you enjoy this Ball Game Chunk Cookies recipe!
I’d love to hear if you make the cookies or how you adapted them! You can join the conversation online using the #MakeItYours or #CountryCrock on Facebook, Twitter, Instagram, or Pinterest. Be sure to visit CountryCrock.com for more recipes!
Ball Game Chunk Cookies Recipe
- 1 cup Country Crock® Original Spread
- ¾ cup granulated sugar
- ¾ cup firmly packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup chopped salted pretzels
- 1 cup mini semi-sweet mini chocolate chips
- 1 cup chopped salted peanuts
- 2 cups popped popcorn
- Preheat oven to 375 degrees F.
- Mix 1 cup Country Crock® Original 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 pretzels, mini chocolate chips, and peanuts until combined.
- Drop dough, about 2-3 rounded tablespoons per cookie on ungreased baking sheets (or parchment paper lined) 3-inches apart. (Or for smaller cookies, drop by rounded tablespoon for each cookie)
- Carefully press about 3-5 popped popcorn kernels into tops of each cookie.
- Bake cookies at 375 degrees F for about 12-14 minutes or until edges are golden brown. Cool slightly, then move to wire rack to cool completely.
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)