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.
SNAPPY TIPS: Make the cookies larger or smaller if desired, but be sure to also adjust the baking time. You don’t need to grease the pans for these cookies, but you can bake the cookies on parchment paper for easy removal and cleanup.SNAPPY SUBSTITUTIONS: Substitute additional pretzels, peanuts, or chocolate chips for each other if desired.