These salted caramel popcorn cookies are sweet, salty, tender and crunchy. In other words, they are everything you could want in a cookie. But now you’re probably wondering what kinds of evil genius people actually tried to bake popcorn inside cookies. Us! We did! OK, we weren’t exactly 100% sure what would happen but, given our fanaticism with all things popcorn, there was no way we were not at least going to try. So, what does actually happen to popcorn inside the cookie? It softens just a bit but does not become mushy. And as a result, it gives you some texture without the full on crunch that you would get if we just added it to the top of the cookies after they came out of the oven. We actually thought it came out much better than expected so, will we continue to bake popcorn inside cookies? Yes. Yes, we will.
Our base recipe is an extra buttery cookie that includes both granulated and light brown sugar for a touch of extra caramel flavor. You can add your favorite chocolate chips, of course, and it would be great. But we were leaning into that whole salted caramel flavor so we tossed some butterscotch chips into the batter. We didn’t go crazy with the amount so as not to overwhelm the delicate cookies and, of course, we folded popped popcorn into the batter.
These cookies spread out some when baking but the popcorn helps to keep the centers mounded and soft while the edges get thinner and crispier. So it’s both a chewy and a crispy cookie.
Normally we’re fans of sprinkling sea salt on top of cookies. But, since we were making popcorn cookies, we used popcorn seasoning. So, while they were still warm, we sprinkled them with our Dell Cove® Salted Caramel Seasoning.
It adds both the needed salt and works with the overall caramel flavor of these cookies. Definitely addictive.
Pre-heat the oven to 350 degrees.
Add the room temperature butter, granulated sugar and light brown sugar to the bowl of a stand mixer and cream together for a few minutes until lightened in color. You can also do this with a hand mixer.
Beat in the egg and vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda and salt. Mix the dry ingredients into the wet.
Fold in the butterscotch chips and the popcorn.
Using a #20 cookie scoop (3 tablespoon size), scoop the batter onto a baking sheet lined with parchment paper. Keep the cookies at least 2" apart because they will spread. If you want, add a few more butterscotch chips to the tops of the cookie domes. Bake for 10 to 11 minutes and allow to cool before removing from the pan. The cookies will be soft but will firm up slightly as they cool.
Sprinkle the cookies with the salted caramel seasoning.
Tip: If you want your cookies to have more of a perfectly round shape and less thin spread at the edges, you can scoot them into shape when they're still hot. Use a 3" round cookie cutter and carefully work the edges of the cookie inward until it fits into the cutter. Then swirl to get a round shape.
Serving Size 1
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