Peanut Butter Chocolate Chip Cookie Scoops

• 48 Tostitos Scoops! tortilla chips
• 1 package refrigerated peanut butter chocolate chip cookie dough
• 3/4 cup bittersweet chocolate chips 60% cacao
• 1/4 cup heavy cream
• 1/2 cup chopped salted peanuts
• aerosol whipped cream

1. Preheat oven at 350F.
2. Line a cookie sheet with aluminum foil.
3. Place 48 Tostitos Scoops!
4. on cookie sheet.
5. Cut each cookie dough squares in half to create 48 pieces of dough roll each into small balls and place cookie dough balls in the center of the chip.
6. Bake 10 minutes.
7. Remove from oven let cool.
8. While cookie chips are cooling, in a microwave Pyrex bowl place bitter sweet chips with 1/4 cup cream.
9. Microwave 1 minute, mix with a spoon until chocolate chips are all melted into a ganache.
10. Let cool slightly.
11. While still warm but not hot, place ganache in a zip lock bag twist bag to form a piping bag snipped the corner of bag to form a very small hole.
12. Pipe/drizzle chocolate over cookies.
13. Let cool completely.
14. Prepare the day before and place in a sealed container to keep fresh.
15. Garnish each with a little dollop of whipped cream and sprinkle with chopped peanuts just before serving.
16. This recipe was shared by Tostitos.

tostitos, chocolate chip, bittersweet chocolate chips, heavy cream, peanuts, aerosol whipped cream

Taken from www.foodnetwork.com/recipes/peanut-butter-chocolate-chip-cookie-scoops.html (may not work)