Last updated on August 9th, 2022 at 07:34 pm
Perfectly sweet and salty chewy cookies loaded with chocolate chunks and deliciously golden caramel popcorn.
When I thought about developing the recipe for these Caramel Popcorn Cookies, I knew I had to use my favourite Chocolate Chip Cookie recipe as the perfect base. There’s just something about those golden chewy edges and the soft, gooey centres!
I love the perfect balance of sweet and salty with these popcorn cookies, especially when the popcorn is coated in caramel! It certainly makes a delicious alternative to your everyday chocolate chip cookie. With their soft, fudgy centres and chewy golden edges, I just know this is a cookie recipe you’re going to want to save!
Ingredients you need for Caramel Popcorn Cookies
- Caramel Popcorn: I use my childhood favourite, Lolly Gobble Bliss Bombs. They have delicious little nutty pieces as well, which makes them extra crunchy! If you can’t get LGBB where you live, any caramel popcorn will work.
- Dark Chocolate: I find Lindt goes perfectly in these cookies.
- Butter: room temperature, to make mixing the ingredients so much easier.
- Plain Flour: just regular flour is all you need
- Bicarb (baking) Soda and Baking Powder: to give these cookies rise and body
- Eggs: free-range, room temperature (again, room temperature enables the ingredients to mix properly)
- Sea Salt Flakes: finding those little flakes of salt in the cookies is soooo good!
Why you’ll love this cookie recipe
- It’s super quick and easy to mix together -just 10 minutes prep time is all you need!
- No need to chill the cookie dough
- They bake in just 12 minutes
- Each cookie is perfectly soft in the middle, with chewy edges and a delicious crunch inside.
- They freeze easily -you can stash some of the dough in the freezer to bake another time
Craving more?
For all my caramel lovers, don’t forget to check out my Salted Caramel Brownies for a perfectly fudgy brownie, or my Salted Caramel Macarons for the ultimate guide to making perfect macarons.
But for now, I know you’re going to love these Caramel Popcorn Cookies!
Please let me know, by leaving a comment, or by rating my recipe below.
Caramel Popcorn Cookies
Ingredients
- 170 gram Unsalted butter room temperature
- 150 gram Light brown sugar
- 100 gram White sugar
- 1 Egg
- 1 Egg yolk
- 2 tbsp Vanilla extract
- 280 gram Plain flour
- 1 tsp Bi carb soda
- ½ tsp Baking Powder
- ½ tsp Salt flakes
- 100 g Dark chocolate roughly chopped
- 75 g Caramel popcorn "Lolly Gobble Bliss Bombs"
- Extra caramel popcorn chopped, to press onto the dough balls
Instructions
- Heat oven to 180°C/350°F/160°FF
- Line baking trays with baking paper.
- Sift the flour, bi carb soda, baking powder and salt together. Set aside
- In the bowl of a stand mixer, combine the butter and sugars until well blended
- Add the egg, egg yolk and vanilla and beat until light and creamy (beating on medium-high for 5 minutes)
- Stop the mixer, add the flour mixture and beat until almost combined
- Remove bowl from stand, add chopped chocolate and popcorn, then combine with a wooden spoon or spatula. DO NOT OVERMIX
- Using a large ice-cream scoop, scoop out heaped balls of cookie dough onto prepared baking sheet, leaving plenty of space to spread.
- Press extra popcorn into the top of each dough ball, then press the dough down slightly
- Bake for 12 minutes, until lightly golden, then remove from oven and scoot cookies back into shape with a large round cookie cutter, if desired
- Let cool on tray for 5 minutes, before cooling completely on a cake rack
Notes
- I bake one tray at a time in a conventional oven (not fan-forced), but if you're using a fan-forced setting, both cookie trays can be baked at one time
- Cookie dough balls can be frozen -simply place a tray of dough balls into the freezer for 10 minutes, then pop them into snap lock bags -make sure you label them with cooking instructions!
- Baked cookies will keep well in an airtight container for 3-4 days, or up to 3 months in the freezer.
Nutrition
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