Caramel Popcorn Cookies
Delicious cookies combining the crunch of popcorn and the sweetness of caramel for a unique treat that everyone will love.
Ingredients
For the Cookie Base
- 1 cup unsalted butter, softened Make sure it is at room temperature.
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour Can use a gluten-free flour mix as an alternative.
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 2 cups popcorn (popped)
- 1 cup caramel sauce Can use store-bought or homemade.
Instructions
Preparation
- Gather all your ingredients and ensure the unsalted butter is softened at room temperature.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Making the Dough
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract until well combined.
- In another bowl, combine flour, baking soda, and salt. Whisk to distribute evenly.
- Gradually add the dry mix to the wet ingredients, stirring gently until just combined.
Final Mixing
- Fold in the caramel sauce and popped popcorn, ensuring even distribution.
Baking
- Drop generous spoonfuls of dough onto the prepared baking sheet, leaving space between each ball.
- Bake for 10-12 minutes until edges are golden brown. Watch closely to avoid overbaking.
- Allow to cool on baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week or refrigerate for two weeks. For freezing, place in a single layer in a freezer-safe container for up to three months.