Last updated on May 7th, 2021.
Once you’ll bite into these Caramel Popcorn cookies you will be amazed how it tastes just like caramel popcorn. And because caramel popcorn is oh SO delicious you won’t get enough of these cookies. These cookies are crisp, sticky and so delicious.
This cookie is what my recipe repertoire has been missing all along and without me even knowing.
The recipe is adapted from Joanne Chang’s new book “Patry Love”.
OK, so this book is the reason why I love baking so much. Firstly, it is full of amazing recipes like nutmeg cake, caramel Oreos and egg nog cheesecake. Secondly, it is a perfect example of how amazing and supportive the universal baking community is.
Joanne is a well known talented and passionate baker who owns 8 very successful bakeries.
Her knowledge is outstanding and comes only second to her passion. But this book is not about her or her success, it is about the joy of baking and how each and every one of us can be a part of it. She does not hold back and reveals all of her tips and secrets.
Throughout the book, Joan talks and shares recipes created by her team, like this one.
Now Let’s Talk About This Caramel Popcorn Cookies Recipe:
- You can find below a recipe for caramel popcorn however, you can use a store-bought brand.
- For more evenly round cookies, grind the caramel popcorn in the food processor before adding it to the batter.
- You can refrigerate the batter for up to a week before baking.
- Freezing the cookies after baking is also a good option. Just make sure to seal them in a freezable plastic bag.
HAPPY BAKING!!!
Here are some more recipes you might enjoy:
One more thing…
Don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. Would love to see your creations!
Caramel Popcorn Cookies
Ingredients
Caramel Popcorn
- 1 TBS Vegetable Oil
- 1/4 Cup Unpopped popcorn kernels (60 g / 2 oz)
- 1 Stick Butter (113 g / 4 oz)
- 1/2 Cup Light brown sugar (100 g / 3.5 oz)
- 1/8 tsp Baking Soda
- 1/8 tsp Kosher Salt
Caramel Popcorn Cookies
- 1 1/2 Cup Light brown sugar (295 g / 10.5 oz)
- 14 TBS Unsalted butter, soften (200 g / 7 oz)
- 1 Large Egg
- 2 tsp Pure Vanilla extract
- 2 Cups All-purpose flour (280 g / 10 oz)
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Kosher salt
- 6 Cups Caramel popcorn
Instructions
Make the Caramel Popcorn
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Preheat oven to 350F and line a cookie sheet with baking paper.
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In a large pot, add the oil and popcorn kernel and place it on the stove, high heat.
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Shake the pot to evenly coat the kernel with oil. The kernels will pop and be ready when there is 3 seconds or less between pops.
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Empty the pot and place the popped popcorn in a large bowl.
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Place the sugar and butter in the pot and return to heat. Allow to melt and cook until foamy and starts to change color.
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Stir with a wooden spoon and let cook for 1 minute.
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Remove from heat and stir in the baking soda and salt.
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Pour the mix on the popped popcorn and toss to distribute.
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Spread the popcorn on the baking sheet and bake for about 15 minutes, rotating the pan midway to the baking time.
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Remove from oven and let cool and crisp.
Making and baking the cookies
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Preheat oven to 350F and line 2 baking sheet with parchment paper.
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In a medium bowl, sift together the flour, baking powder, baking soda, and 1/2 tsp of the salt. Stir and set aside.
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In a bowl of a standing mixer, fitted with the paddle attachment, place the butter and sugar and beat medium-high until light and fluffy. About 5 minutes.
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Add the egg and vanilla into the butter and sugar mix.
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Sprinkle in the flour mixture followed by the caramel popcorn and mix on low just until the popcorn is fully incorporated.
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Using a cookie scooper, scoop the batter and place on the lined baking sheets leaving about 2" space for the cookies to spread.
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Sprinkle the remaining of the salt on the cookies and bake for 12-15 minutes. Rotating the pan midway through the baking time.
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Remove from the oven and let cool.
Three starts because the taste was still good.
I was super excited to bake these and was saddened to be met with predicaments and missed steps along the way. I am a pretty experienced baker so for me most of these things were a non-issue, but for someone who is not these would present problems.
The directions for the popcorn are straight forward and work well.
The cookies are where the problems came to fruition.
Problem 1: Ingredient list says baking soda, but the directions say baking powder. I googled to find similar recipes and three that I looked at call for both. Since there are not acidic ingredients in the dough, I opted for powder.
Problem 2: Vanilla and the egg are omitted from the directions, but are on the ingredient list. I added the vanilla with the wet ingredients but SHAME ON ME, I forgot to grab the egg out of the fridge when I was getting organized so it was omitted.
Problem 3: Directions say to combine the butter mixture and the popcorn… This would be the step for the dry to be added to the wet, and then the popcorn.
I realized too late that I was missing the egg so the dough had to be baked as is. It still tastes good but it is definitely missing the binding that the egg would provide. My cookies are more crumbly than sticky and crispy as a result.
Hi Paula!
First, thank you so much for taking the time and sending this message, I really appreciate it.
The recipe calls for both baking soda and baking powder.
I am SO SORRY for all the mix-up, the directions for adding the egg and vanilla were absolutely missing for some reason, again so sorry.
And if it makes any difference, these cookies are all about the flavor and less about the texture. Also, I kind of like the idea of them being crumbly and might skip the egg myself next time.