Caramel Popcorn Cookies

Caramel popcorn cookies are a delightful fusion of sweet and salty flavors that will satisfy any dessert lover's cravings. The buttery richness of caramel with the crunch of popcorn creates a truly unique cookie experience. Each bite offers a symphony of textures, with the chewiness of caramel contrasting beautifully with the crunchiness of popcorn kernels. These cookies are perfect for any occasion, whether you're looking for a midday treat or a special dessert to share with friends and family. Although it is extremely hard not to snack on the caramel popcorn while making these…guilty!

Baking Tips:

• Caramel corn: You can use store bought or homemade caramel corn, but I have only used store bought caramel corn for this recipe.

• Evenly space on baking tray: You will need to evenly space these cookies out as they do spread once they are baked.

• 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 better presentation once baked.

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Caramel Popcorn Cookies

Yield: 26 Cookies

Author: Chloe Sims

Prep time: 15 MinCook time: 14 MinInactive time: 30 MinTotal time: 59 Min

Buttery richness of caramel with the crunch of popcorn creating a truly unique cookie experience.

Ingredients

Caramel Popcorn Cookies

• 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

Caramel Popcorn Cookies

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.
4. Fold in 4 cups of the caramel popcorn until evenly combined.
5. Cover the dough and refrigerate for 30 minutes.
6. Preheat the oven to 170°C and line 3-4 baking trays with parchment paper.
7. Roll the cookie dough into medium sized balls 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.
9. Bake for 11-14 minutes or until golden brown.
10. Allow to cool and enjoy!

Notes

Caramel corn: You can use store bought or homemade caramel corn, but I have only used store bought caramel corn for this recipe.

Evenly space on baking tray: You will need to evenly space these cookies out as they do spread once they are baked.

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 better presentation once baked.

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