These Popcorn Cookies are crunchy, chewy, chocolatey and dreamy. They also make the perfect snack for movie night!
Popcorn Cookies
When it comes to Popcorn, me and my daughter have always preferred the sweet variety. My son and my husband have always gone for salty.
In this recipe, I used Sweet (obvs) but adding salt too..for balance, to let my husband and son know that I cared about their preference for salty popcorn, but mainly because salt and dark chocolate just works so well together.
Ingredients used in Popcorn Cookies
Light Brown Sugar – Pairs perfectly with the toffee notes of sweet popcorn.
Caster Sugar – For perfectly crispy edges.
Browned Butter – This gives a gorgeously rich and nutty taste.
Dark Chocolate – Use a good quality dark Chocolate.
Egg – Again adds to chewiness.
Bicarbonate of Soda – For chewy rather then cakey cookies.
Vanilla and Salt - To add flavour and lift.
Plain Flour - I prefer to use this instead of Self Raising Flour so I can add as much raising agent as needed.
Sweet Popcorn - Use your favourite variety.
how to make popcorn cookies
Brown the butter in a pot over medium heat. Stir often and allow it to foam, then brown for 5 - 8 minutes. Scrape into a bowl and allow to cool.
Whisk Flour, Bicarbonate of Soda and Salt together.
Add Sugars to the browned Butter, then use a hand mixer to blend for 1 - 2 minutes.
Add Eggs and Vanilla and beat until thickened. 1 minute.
Fold in Flour mixture, popcorn and chocolate.
Place in fridge for 1 hour.
Place cookies on lined baking tray.
Bake in preheated oven for 13 – 15 minutes at 180 C/GM 4.
Top with flaky Sea salt before serving.
Variations:
- Add mixed choc chips.
- Add toasted chopped nuts.
- Add a handful of mini Marshmallows.
more sweet recipes:
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Popcorn Cookies
Ingredients
- 125 g Butter
- 180 g Plain Flour
- ¾ teaspoon Bicarbonate of Soda
- Pinch Salt
- 50 g Caster Sugar
- 125 g Light Brown Sugar
- 1 Egg
- 1 teaspoon Vanilla Paste
- 50 g Sweet Toffee Popcorn
- 150 g Dark Chocolate Chopped
- Flaky Sea Salt
Instructions
- Brown the butter in a pot over medium heat. Stir often and allow it to foam, then brown for 5 - 8 minutes. Scrape into a bowl and allow to cool.
- Whisk Flour, Bicarbonate of Soda and Salt together.
- Add Sugars to the browned Butter, then use a hand mixer to blend for 1 - 2 minutes.
- Add Eggs and Vanilla and beat until thickened. 1 minute.
- Fold in Flour mixture, popcorn and chocolate.
- Place in fridge for 1 hour. (Optional Step).
- Place cookies on lined baking tray.
- Bake in preheated oven for 13 – 15 minutes at 180 C/GM 4.
- Top with flaky Sea salt before serving.
Notes
Variations:
- Add mixed choc chips.
- Add toasted chopped nuts.
- Add a handful of mini Marshmallows.
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