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Cookie Jar: Buttered Popcorn White Chocolate Chunk Cookies

Popcorn Cookies

There are three things I must have when at the movies:

  1. Fountain Diet Coke
  2. Small popcorn
  3. Some manner of chocolate-y candy (preferably Milk Duds, but Sno-Caps or Raisinets will do in a pinch)

I don’t know about you, but my movie experience is not complete without that sweet-salty-crunchy combination of popcorn and candy. Which is why I can say, with some certainty, that these are now my new very favorite cookies: Buttered Popcorn White Chocolate Chunk.

I had come across this recipe for buttered popcorn cookies before, but held off making them because I couldn’t imagine the popcorn staying crisp after sitting in the baked cookies for a day or so. And really, is there anything worse than chewy popcorn? But I eventually weakened — and I’m SO glad I did. These cookies are delicious, elevated to even greater heights by the addition of white chocolate chunks and a sprinkling of sea salt flakes. My family and I could not stop digging in, and even days later the popcorn was still crunchy.

buttered popcorn white chocolate chunk cookies

buttered popcorn white chocolate chunk cookies

The recipe itself is super-easy, and I’ve included my favorite no-mess way to make popcorn from scratch in the microwave (you’ll never make it any other way again!). So go bake up a batch of these cookies and fire up the DVD player (fountain soda optional)!

Popcorn Cookies

Buttered Popcorn White Chocolate Chunk Cookies

adapted from Eats Well with Others

Makes: 2 1/2 – 3 dozen

Ingredients:
Popcorn:
1/4 cup popcorn kernels
1 tablespoon butter, melted
1/4 teacup salt

Cookies:
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup dark brown sugar
1 egg
1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 ounces white chocolate, coarsely chopped (can substitute with white chocolate chips)
sea salt flakes (for garnish, such as Maldon)

Directions:
1. Pre-heat oven to 375 F. Line 3 baking sheets with parchment paper.
2. Place kernels in a paper lunch bag; fold the top over a few times. Place the bag in your microwave and cook for 1-3 minutes, or until there are only a few seconds between pops. Pour popcorn into a large bowl and toss with melted butter and salt. Remove any unpopped kernels.
3. In the bowl of your mixer beat butter and both sugars until light and fluffy; beat in egg and vanilla.
4. Add flour, baking soda, and salt to mixer; beat just until blended. Add popcorn and chocolate; beat on lowest speed just until incorporated (a few seconds).
5. Drop dough by tablespoons onto your prepared baking sheets, spaced about 2″ apart. Sprinkle with a bit of sea salt flakes. Bake for 10-13 minutes, or until golden brown. Remove from oven and let cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. Store cookies at room temperature in an airtight container, layered in between parchment paper.

Article Posted 3 years Ago

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