Caramel Popcorn Cookies
These delightful cookies combine the crunchy joy of popcorn and the chewy goodness of cookies, featuring pockets of caramel sauce and buttery popcorn for a unique treat.
Ingrédients
Main Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs Can substitute with applesauce or flax eggs for vegan option.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Use gluten-free blend if needed.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups popped popcorn
- 1 cup caramel sauce Additional drizzle for serving optional.
- 1/2 cup chocolate chips Optional mix-in.
Instructions
Preparation
- Gather all your ingredients, ensuring the butter is softened.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mixing
- In a mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the popped popcorn and chocolate chips (if using).
Baking
- Drop spoonfuls of cookie dough onto the prepared baking sheet, leaving space between each.
- Bake for 10-12 minutes until the edges are golden brown.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack and drizzle with additional caramel if desired.
Notes
Store in an airtight container at room temperature for up to a week or freeze for longer storage. For reheating, microwave for a few seconds or bake at 350°F for a couple of minutes.