Popcorn Cookies
Get ready to elevate your cookie game with these irresistibly unique Popcorn Cookies! Combining the buttery crunch of popped popcorn with the soft, chewy texture of classic cookies, this recipe delivers a delightful mix of sweet and salty in every bite. Featuring simple ingredients like creamy butter, vanilla extract, and optional chocolate chips for a touch of indulgence, these cookies come together in under 30 minutes, making them a perfect treat for any occasion. The popcorn adds an unexpected twist, creating a playful texture that’s sure to be a hit with kids and adults alike. Whether you’re baking for a movie night, a bake sale, or just because, these Popcorn Cookies are guaranteed to surprise and satisfy. Store them in an airtight container to keep their magic fresh for up to five days!
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Recipe Information
Ingredients
- 3 cups Popped popcorn (unsalted, lightly salted is fine)
- 0.75 cups Unsalted butter, softened
- 0.5 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 1 pieces Large egg
- 1.5 teaspoons Pure vanilla extract
- 1.5 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and mix until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Gently fold in the popcorn, making sure to evenly distribute it throughout the dough. If desired, fold in chocolate chips for extra sweetness.
Using a cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly soft — this is okay as they will set as they cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your unique popcorn cookies as a snack or dessert. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.9 g | 258% | |
| Saturated Fat | 123.5 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 1413 mg | 61% | |
| Total Carbohydrate | 481.7 g | 175% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 288.3 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 299 mg | 23% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1070 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
