Caramel Popcorn Chocolate Chip Cookies
Not your average chocolate chip cookies, these come packed with crunchy caramel popcorn.
Ingredients
For the caramel popcorn:
- 1 regular size bag microwave butter popcorn , popped
- ¾ cup unsalted butter (170 grams)
- 1 cup packed light or dark brown sugar (190 grams)
- 1 teaspoon vanilla extract
- ½ teaspoon coarse salt
- ¼ teaspoon baking soda
For the cookies:
- ½ cup unsalted butter , at room temperature (113 grams)
- ½ cup packed light or dark brown sugar (95 grams)
- ⅓ cup granulated sugar (65 grams)
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ¼ cup all-purpose flour (155 grams)
- ½ teaspoon baking soda
- 1 cup semi-sweet chocolate chips (170 grams)
- 1 ½ cup caramel popcorn , above (25 grams)
Instructions
To make the caramel popcorn:
- Preheat oven to 250°F. Line a sheet pan with parchment paper or a silicone baking mat.
- Put the popcorn in a large bowl.
- In a medium saucepan over medium low heat, melt the butter and sugar together. Once melting, increase the heat to medium and bring mixture to a boil, stirring constantly. Cook for 3-4 minutes, while continuing to stir.
- Remove from heat and add vanilla, salt and baking soda. Stir until smooth. Immediately poor caramel over the popcorn and stir so that the popcorn is covered evenly.
- Spread the caramel popcorn onto the prepared sheet pan and bake for 1 hour, stirring every 15 minutes. Let cool completely.
To make the cookies:
- Preheat oven to 375°F. Line a sheet pan with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars together until pale and creamy. Add the egg, followed by the vanilla, mixing after each.
- In a bowl, combine the flour and baking soda. Add to the mixer and mix until combined. Add the chocolate chips and caramel popcorn and gently mix in.
- Drop into rounds onto the prepared sheet pans and bake until golden, about 10-12 minutes. Let cool on the sheet pan for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Cookie recipe adapted from The Smitten Kitchen Cookbook.
Calories: 218kcal, Carbohydrates: 25g, Protein: 1g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 33mg, Sodium: 91mg, Potassium: 72mg, Fiber: 1g, Sugar: 19g, Vitamin A: 309IU, Calcium: 21mg, Iron: 1mg
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