Caramel Popcorn Cookies
Indulge in Sophie’s perfected Caramel Popcorn Cookies! A delightful sweet & salty twist on a classic, these chewy, crunchy cookies are a family favorite. A comfort food dream come true, tested over 9 times for ultimate perfection. Perfect for family gatherings, movie nights, or a special treat.
- Prep Time: 45
- Cook Time: 13
- Total Time: 58
- Yield: 20-24 cookies (10-12 servings)
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Ingredients
226g Unsalted Butter (Softened)
220g Brown Sugar
67g Granulated White Sugar
1 Egg
1 Egg Yolk
2 tsp Vanilla Extract
290g Plain Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
3/4 tsp Salt
5 Cups of Caramel Popcorn
Instructions
1. In a large bowl, beat together the butter and both sugars using a handheld electric beater until light and fluffy.
2. Add the egg, egg yolk and vanilla then beat again until combined.
3. Fold in the flour, baking soda, baking powder and salt with a spatula until combined. Be careful not to overmix.
4. Fold in 4 cups of the caramel popcorn until evenly combined. Gently incorporate to avoid crushing the popcorn too much.
5. Cover the dough and refrigerate for 30 minutes. This helps prevent spreading.
6. Preheat the oven to 170°C (340°F) and line 3-4 baking trays with parchment paper.
7. Roll the cookie dough into medium sized balls (about 1.5-2 tablespoons each) and place them on your prepared baking trays. Evenly space them as they do spread.
8. Slightly flatten the balls with your hand and using the last cup of caramel popcorn, place a few pieces on top of each cookie for better presentation and extra crunch.
9. Bake for 11-14 minutes or until golden brown around the edges and set in the center. Cookies may still look soft but will firm up as they cool.
10. Allow to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely. Enjoy your delicious Caramel Popcorn Cookies!
Notes
Caramel corn: You can use store bought or homemade caramel corn, but I have only used store bought caramel corn for this recipe, which yields consistent results.
Evenly space on baking tray: You will need to evenly space these cookies out as they do spread once they are baked, about 2 inches apart is ideal.
Top cookies with caramel corn: I highly recommend saving the extra cup, plus maybe more, of the caramel corn to top each cookie once placed on the baking tray. It gives them an extra crunch and vastly improves their presentation once baked.
Find it online: https://pinchofwarmthbakes.com/caramel-popcorn-cookies/