Not your average chocolate chip cookies, these come packed with crunchy caramel popcorn.
Course Dessert
Cuisine American
Prep Time 30 minutesmins
Cook Time 1 hourhr15 minutesmins
Total Time 1 hourhr45 minutesmins
Servings 24cookies
Calories 218
Author Annalise Sandberg
Ingredients
For the caramel popcorn:
1regular size bag microwave butter popcorn, popped
¾cupunsalted butter(170 grams)
1cuppacked light or dark brown sugar(190 grams)
1teaspoonvanilla extract
½teaspooncoarse salt
¼teaspoonbaking soda
For the cookies:
½cupunsalted butter, at room temperature (113 grams)
½cuppacked light or dark brown sugar(95 grams)
⅓cupgranulated sugar(65 grams)
1large egg
½teaspoonvanilla extract
1 ¼cupall-purpose flour(155 grams)
½teaspoonbaking soda
1cupsemi-sweet chocolate chips(170 grams)
1 ½cupcaramel 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.